Creme Fraiche

2000g cream kilgus farmstead
2 packets culture Creme fraiche C33

Place cream in a pot and place over low heat. Stir until the cream very slowly reaches 86 degrees F.

When the cream reaches 86 degrees F, pour the warm cream into a cambro, and sprinkle the culture over the surface of the cream. Let stand undisturbed for 2 minutes.

After 2 minutes, whisk the hydrated culture into the cream, and cover.

Let the cream culture for 12 hours at room temperature, then transfer to the refrigerator for 12 hours.

Cultured Butter Burrage

2000g creme fraiche

Remove creme fraiche from the refrigerator and temper it at room temperature until it reaches 60-65 degrees F.

Place creme fraiche in the bowl of a hobart mixer fit with a whip attachment.  Turn the mixer on speed 2, and mix until the butterfat breaks from the buttermilk.

Turn the mixer to speed 1 to avoid sloshing, and continue mixing until the butter forms a large mass, and most of the buttermilk has been pressed from the fat.

Strain the buttermilk from the butterfat, reserving buttermilk for another use.

Transfer the butterfat to a counter lined with thick clean towels.

Use the towels to press the remaining buttermilk from the butterfat.

Scale 2 blocks of 700g of butter, reserving any extra for another use.

Shape the butter into an 8 by 18 inch slab. Wrap in parchment and transfer to the refrigerator, or use immediately.

Detrempte

675g milk 65 degrees
30g  sucrose
14g  yeast, instant dry
25g  salt
125g butter, softened
1200g bread flour

Place milk, sucrose, yeast, salt, 125g butter and bread flour in the bowl of the Hobart. Using the dough hook, mix on speed 1 for 1 minute. Stop the mixer, remove the bowl, and scrape the sides, bottom, and dough hook.

Return the dough to the Hobart, and mix on speed 2 for 8 minutes.  The dough should be smooth.

After the dough has mixed for 8 minutes, transfer to an oiled bowl, and proof at room until the dough doubles in size.

When the dough has doubled in size, punch it down, and transfer parchment-lined half sheet pan. Wrap in plastic, and retard the dough in the refrigerator for 12 hours.

Paton

1 cultured butter beurage tempered at room temperature until slightly flexible
1 detrempte

Place the chilled detrempe on a lightly floured working surface. Roll the detrempe to a rectangle 33% larger than the size of the beurrage, 10 by 24 inches.

Remove the beurrage from the parchment envelope and place it on the left  two-thirds of the detrempe. Fold the right third of the detrempe over one-third of the beurrage and then fold the left third on top of the center third, thereby alternating the layers of dough and butter.

Roll out the dough to a rectangle ¾” thick and perform a second letter fold.

Chill the dough for 20 minutes and repeat the former step to perform the last and final letter fold.

Roll out the croissant dough to 12 by 18 inches, it should fit tightly into a parchment-lined half sheet pan and wrap loosely with plastic. Chill the croissant dough for a minimum of 2 hours.
 

Sheeting Dough

Remove the croissant dough from the cooler and allow the dough to temper at room temperature for 20 minutes.

Portion the chilled croissant dough into 3 pieces, approximately 900g each.

Roll each piece to an 18 by 12 inch sheet.

Store the sheets of dough between parchment in the freezer, or shape as desired immediately.

Formulation courtesy of The Pastry Department