Beat the egg whites with a pinch of salt slowly in a mixer, until they start go come up (10min or so). Then add the sugar, very slowly as it keeps mixing, and increase the speed. Once all the sugar is in, increase the speed again, and beat until one gets hard peaks and one cannot feel the sugar in the egg whites. The egg whites will look shiny and glossy.
Spoon onto parchment paper of baking pad and bake immediately for 60min.
Recipe is almost completely based on this one by Anna Olson.
For schedule (say you want to eat them for Sunday breakfast), the easiest is to make the détrempe batter on the evening of day 1 (Friday), mix in the butter and do the 3 folds on day 2 (Saturday), and get up early on day 3 (Sunday) to shape the croissants and proof them. You can make the détrempe Saturday morning, and in principle, you could even do the croissant Saturday evening.
3 1/2 cups all purpose flour
1 cup warm water
1/2 cup milk (mix with water so that the combination is room temperature)
5 Tbsp sugar
2 1/4 instant dry yeast
1 1/4 tsp salt
30g butter (2 tbsp)
Mix flour, yeast, sugar in the stand mixer, then mix in the salt. Add liquid, while stand mixer is on slow. Add butter. Knead on slow for about 4 min (not enough to make a lot of gluten).
Roll the dough into a rectangle, and cover with a tea towel and loose sheet of plastic. Let sit a room temperature for 90min, then refrigerate over night (or for at least 1 hour).
285g butter (room temperature)
Line a 8″ square pan with plastic, and use plastic to flatten out room temperature butter into a square. Refrigerate until it has the same consistency as the détrempe dough. If making ahead and refrigerating, then take out of the fridge about 45min before the détrempe.
Mixing butter and the three folds:
Roll the dough out into a square with a side about 1.5 times the side of the butter square. Rotate the butter square 90 degrees relative to the dough, and place it on the dough. Fold the 3 corners of the dough over the butter (see the video!).
Roll out the dough into an elongated rectangle, being careful to push outwards from the middle to squeeze the butter layer out uniformly. The fold the layer over itself (envelope fold), cover with towel and plastic and refrigerate. Wait at least one hour before the next fold
Do the second fold perpendicular to the first one, cover with towel and plastic and refrigerate. Wait at least one hour.
Do the third and final fold perpendicular to the second one, cover with towel and plastic and refrigerate. Wait at least one hour. Ideally, this last fold is done in the evening, so that the dough stays in the fridge over night.
Shape the croissants , proof and bake!
The above quantity will make 24 croissants. Divide the dough into 2, and replace half in the fridge.
Roll the dough out into rectangle so that it is about 5mm thick. This should make a rectangle about 16″x12″. Divide the rectangle into 2 lengthwise and make croissants (see video! do make the notch!). Brush egg wash on the croissants (1 egg + 2 Tbsp water), and reserve egg wash in fridge.
When you trim the edges to make the croissants, use the trimmings! For example, brush them with melted butter and then with brown sugar + cinnamon and roll them up! Or brush them with jam and roll them up!
Let the croissants proof, with some distance between them, in a warm environment for 2 hours.
Brush egg wash on again and bake at 375F for 15min (when they are a nice dark golden rod). There might be puddles of melted butter around the croissants…
If croissants are to be frozen instead, then freeze them after shaping (before first egg wash). Freeze them on a tray, then place them in a bag. Thaw + proof by leaving them at room temperature over night.
Melt the butter, combine with sugar, salt and dissolve well. Add the milk. The temperature of the liquid needs to be luke warm (e.g. body temperature). Mix in the egg (after having ensured the temperature is right).
Add the liquid to the flour and knead on slow for 4-5min. Dough should be a little sticky, but not messy and should leave the sides of the bowl clean. Add 1-2 tbsp of flour if too sticky. Let it rise for ~2 hours, until double in size.
Make the filling and the rolls:
75g of butter
1 cup (200g) of brown sugar
1 tbsp cinnamon
1/2 cup maple syrup
1 egg + 1 tbsp water to make egg wash
Prepare rectangle pan (9×13) for the rolls by buttering it up well, and then adding the maple syrup. Make sure the maple syrup coats the whole bottom of the pan.
Mix brown sugar and cinnamon together. Melt the butter. Make an egg wash by combining the egg with 1 tbsp of water.
Roll the dough out into a rectangle, 18 x 12 inches (18 inches is about the length of a rolling pin). Coat the dough with the melted butter (generously). Spread the sugar+cinnamon mixture over the dough. Roll the dough so that the roll is 18 inches long. Cut into 12 equal pieces (divide by 4, then each by 3…).
Place the rolls evenly in the pan (4×3), and let rise for 30min (turn oven on after 20min!). Don’t let them rise for too long!
Just before placing the in oven, baste with egg wash and cook for about 38min, until golden brown on top.
Make the icing:
200g icing sugar
1 tsp vanilla extract
4+ tbsp hot water
Melt the butter, combine with the vanilla. Poor over the icing sugar and add table spoons of water one at a time until the consistency is right. Poor over the rolls, after they have cooled down for 15min. Wait another 5min before eating!
Store covered at room temperature. They shouldn’t last more than a couple of days anyway!
3 tomatoes, small diced (ideally, not canned, not huge tomatoes)
1 red onion, finely diced
5 garlic cloves, crushed (separate into 2 and 3 cloves)
1.5 cups (? enough..) frozen peas
1 Lemon, sliced into wedges.
1.5L of chicken broth with 2 pinches of saffron
2 cups of arborio (or bomba) rice
2 generous tsp smoked paprika
2 tsp paprika
Prep all the ingredients (e.g. finely chopping, cutting meat, seafood…), if they are all ready to go, then it’s actually straightforward (although plan 1:30 – 2 hours, prep included)
Combine some olive oil, 2 tsp smoked paprika, 2 crushed garlic cloves, and marinate the chicken for 10min in that mixture
Step 2:Make broth with saffron (1.5L of chicken broth with 2 pinches saffron), keep warm, just below boiling.
Once the chicken is marinated, heat small amount of olive oil in the paella pan, cook the chicken on medium high, about 15min. Once cooked (165F), reserve chicken on a dish.
Fry the chorizo for about 4min total on medium hight (flip after 2-3min) in the paella pan, then remove and keep with the chicken. By now, there is some grease in the pan…
Place the 3 diced tomatoes (small dice), 1 finely diced red onion, 1 finely diced pepper, 3 crushed garlic cloves in the paella pan and fry for about 3-4min on medium high.
Add rice and fry for 1-2 min
Add all of the broth (1.5l) into the pan, 1 pinch of saffron, 2tsp paprika. Bring to boil, and simmer just below boiling for 15min.
Add frozen peas and calamari first, and stir them in uniformly. Add the mussels (stick them into the rice, about 1/2 or more of the 1kg of mussels), add the shrimp (push them into the rice uniformly). Cook for an additional 15min.
Steam the rest of the mussels (about 5min on steam)
Remove the steamed mussels from shells. Sprinkle over the rice. Add the chicken and chorizo back onto the rice. Cook 5 min.
Fry the shrimps and the liquid in a hot frying pan, about 3min per side. All the liquid will be gone leaving a crust. The pan needs to be hot to evaporate the liquid quickly and not overcook the shrimps.
To make a simple mayonnaise sauce:
~ 1/4 cup mayonnaise
1-2 tsp hot sauce
~ 1tsp garlic powder
~1 tsp smoked paprika
some crushed garlic (~1 clove)
zest from a lime
Serve on taco shell with some coleslaw, fresh cilantro, fresh squeezed limes.