The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26604/yeast-free-viennoiseries-praline-pain-au-chocolate-raspberry-croissants-and-palmiers

LifestyleFOOD.com.au

Try your hand at this trio of delicious pastries: raspberry jam croissants, pain au chocolat and cinnamon and sugar palmiers.

Ingredients

  • Croissants

  • 500g strong bread flour

  • 50g unsalted butter

  • 1 1/3 cups cold water

  • 1-2 pinches of sea salt flakes

  • 330g unsalted butter (for laminating)

  • 3-4 raspberries

  • Raspberry jam

  • 1 cup frozen raspberries

  • 1 cup caster sugar

  • 1-2 tsp butter

  • Pistachio praline

  • ½ cup caster sugar

  • 2 tbsp. cold water

  • ¼ cup crush pistachio

  • Dark chocolate praline batons

  • 200g dark chocolate

  • Crushed pistachio praline (see above)

  • Pain au chocolat

  • 500g strong bread flour

  • 50g unsalted butter

  • 1 1/3 cups cold water

  • 1-2 pinches of sea salt flakes

  • 330g unsalted butter (for laminating)

  • Palmiers

  • 500g strong bread flour

  • 50g unsalted butter

  • 1 1/3 cups cold water

  • 1-2 pinch sea salt flakes

  • 330g unsalted butter (for laminating)

  • 75g white sugar

  • 25g brown sugar

  • 2 tbsp. cinnamon

  • Egg Wash

  • 4 Eggs – beaten

Method

  • For the croissants:

  • 1.

    Sift the flour into a glass bowl and add the salt.

  • 2.

    Cube and add the butter (the smaller amount) into the bowl and rub it into the flour.

  • 3.

    Add the cold water to the flour and butter in portions while mixing with your hand until dough is formed. It is important to add small portions of water at a time so that once your dough is formed you can stop and it helps reduce any stickiness with the dough.

  • 4.

    Remove the dough from the bowl onto a lightly floured surface and knead 2-3 times.

  • 5.

    Wrap dough in cling wrap and refrigerate for 20 minutes.

  • 6.

    While the dough is resting in the fridge, cut the larger portion of butter into slices and form into a square shape on a sheet of baking paper.

  • 7.

    Once a square is made, cover the top with baking paper, and using a rolling pin, hammer the butter so it forms one solid square with no joins.

  • 8.

    Put the butter square in the fridge to chill.

  • 9.

    Place the dough onto a lightly floured surface and with a sharp knife, cutting only half depth, cut a cross into the dough.

  • 10.

    Peel out the points created by the dough and begin the roll the dough.  Work from the middle and roll outwards, do not roll inwards. The points should be rolled out thinner than the middle part of the dough.

  • 11.

    The dough is at the right size once the inner part (square) is big enough to fit the pre-prepared butter square.

  • 12.

    Remove the butter square from the fridge and place in the centre, and then fold the points on top of the butter.

  • 13.

    Return to the fridge for about 10 minutes.

  • 14.

    Remove the dough square from the fridge and roll out into a rectangle, 3 times its original length.

  • 15.

    Fold the dough into thirds, by folding the top third down and the bottom third up.

  • 16.

    Turn the dough 90 degrees, ensuring the closed side is on the right-hand side and that the three open sides are top, bottom and left.

  • 17.

    Repeat the rolling out process, by rolling the dough to a rectangle three times the length and fold the dough into thirds once again.

  • 18.

    Wrap and put the dough in the fridge for 10-20 minutes.

  • 19.

    Remove the dough from the fridge, complete two more roll out and folds, and refrigerate once again for 10-20 minutes. Repeat.

  • 20.

    The dough is now ready to roll out and shape.

  • 21.

    Line a baking tray with baking paper.

  • 22.

    Remove the dough from the fridge; roll out to three times the length.

  • 23.

    Using a ruler and a sharp knife cut the dough into six even strips (to be consistent, measure your portions out so they are even).

  • 24.

    Using the same cutting technique, cut the dough strips into triangles, from the top left corner to the bottom right.

  • 25.

    To roll the croissants, stretch the corners of the base out a little and stretch the point out a little as well.

  • 26.

    While the dough is flat, cut a small nick in the flat base add a dob of raspberry jam – the small nick in the pastry will create a well for the filling when you roll them, roll from the base upwards to the point of the dough ends up in the centre of the roll.

  • 27.

    Place on to a lined baking tray.

  • 28.

    Once all 12 are rolled, generously brush with egg wash and put in the oven for 45 minutes, until golden, shiny and cooked through. The pastry will rise when cooking.

  • For the raspberry jam filling:

  • 1.

    Add the raspberries and sugar in a saucepan and stir until combined.

  • 2.

    When the mixture thickens add the butter and continue to stir. The jam will be ready when it sets on a cold plate.

  • For the pistachio praline:

  • 1.

    Line a baking tray with baking paper and set aside.

  • 2.

    Add the caster sugar and water into a saucepan and stir over a medium heat until the sugar has dissolved.

  • 3.

    Once dissolved, stop stirring and allow to boil, until it becomes golden/amber in colour.

  • 4.

    Remove from the heat and allow the bubbles to settle.

  • 5.

    Work quickly, adding the pistachios and tipping the mixture on to the prepared baking tray, evenly.

  • 6.

    Set aside and allow to set.

  • For the dark chocolate and praline batons:

  • 1.

    Crush the praline made earlier into small pieces and put aside in a bowl.

  • 2.

    Line a baking tray with baking paper and set aside.

  • 3.

    Melt the chocolate in a heatproof bowl over a saucepan of boiling water, stirring.

  • 4.

    Once the chocolate has just melted, remove from heat, add a handle full of the crushed praline, and stir to combine. Add more if you feel necessary.

  • 5.

    Spoon the chocolate praline mixture on to the baking paper, making long lines/strips. You will need at least 24 even width batons. These can be uneven when spooned out and trimmed with a knife once set.

  • For the pain au chocolat:

  • 1.

    Sift the flour into a glass bowl and add the salt.

  • 2.

    Cube and add the butter (the smaller amount) into the bowl and rub it into the flour.

  • 3.

    Add the cold water to the flour and butter in portions while mixing with your hand until a dough is formed. It is important to add small portions of water at a time so that once your dough is formed you can stop and it helps reduce any stickiness with the dough.

  • 4.

    Remove the dough from the bowl onto a lightly floured surface and knead 2-3 times.

  • 5.

    Wrap the dough in cling wrap and refrigerate for 20 minutes.

  • 6.

    While the dough is resting in the fridge, cut the larger portion of butter into slices and form into a square shape on a sheet of baking paper.

  • 7.

    Once a square is made, cover the top with baking paper, and using a rolling pin, hammer the butter so it forms one solid square with no joins.

  • 8.

    Put the butter square in the fridge to chill.

  • 9.

    Place the dough on to a lightly floured surface and with a sharp knife, cutting only half depth, cut a cross into the dough.

  • 10.

    Peel out the points created by the dough and begin the roll the dough.  Work from the middle and roll outwards, do not roll inwards. The points should be rolled out thinner than the middle part of the dough.

  • 11.

    The dough is at the right size once the inner part (square) is big enough to fit the pre-prepared butter square.

  • 12.

    Remove the butter square from the fridge and place in the centre, and then fold the points on top of the butter.

  • 13.

    Return to the fridge for about 10 minutes.

  • 14.

    Remove the dough square from the fridge and roll out into a rectangle, 3 times its original length.

  • 15.

    Fold the dough into thirds, by folding the top third down and the bottom third up.

  • 16.

    Turn the dough 90 degrees, ensuring the closed side is on the right-hand side and that the three open sides are top, bottom and left.

  • 17.

    Repeat the rolling out process, by rolling the dough to a rectangle three times the length and fold the dough into thirds once again.

  • 18.

    Wrap and put the dough in the fridge for 10-20 minutes.

  • 19.

    Remove the dough from the fridge, and complete 2 more roll out and folds, and refrigerate once again for 10-20 minutes. Repeat.

  • 20.

    The dough is now ready to roll out and shape.

  • 21.

    Line a baking tray with baking paper.

  • 22.

    Remove the dough from the fridge, roll out to three times the length.

  • 23.

    Cut the edges of the dough off to make a neat rectangle.

  • 24.

    Using a ruler and a sharp knife, cut the dough into 12 even strips (to be consistent, measure your portions out so they are even).

  • To roll the pain au chocolat:

  • 1.

    Keep the short side closest to you. Place a chocolate praline baton at the very base of the dough (on top of the dough); making sure the chocolate is trimmed to match the width of the dough.

  • 2.

    Roll the dough over once so that the chocolate is between 2 layers of dough, then add another baton on top, once again trimmed to match the width of the dough.

  • 3.

    Continue to roll the remaining the length of dough, there will be only two chocolate batons.

  • 4.

    Place on to the lined baking tray and press down gently so that the roll is not round, and is a little flattened.

  • 5.

    Repeat with the remaining dough.

  • 6.

    Once all 12 are rolled, generously brush with egg wash, put in the oven for 20-25 minutes, until golden, shiny, and cooked through. The pastry will rise when cooking.

  • 7.

    Cool, present, eat.

  • For the palmiers:

  • 1.

    Sift the flour into a glass bowl and add the salt.

  • 2.

    Cube and add the butter (the smaller amount) into the bowl and rub it into the flour.

  • 3.

    Add the cold water to the flour and butter in portions while mixing with your hand until a dough is formed. It is important to add small portions of water at a time so that once your dough is formed you can stop and it helps reduce any stickiness with the dough.

  • 4.

    Remove the dough from the bowl onto a lightly floured surface and knead 2-3 times.

  • 5.

    Wrap the dough in cling wrap and refrigerate for 20 minutes.

  • 6.

    While the dough is resting in the fridge, cut the larger portion of butter into slices and form into a square shape on a sheet of baking paper.

  • 7.

    Once a square is made, cover the top with baking paper, and using a rolling pin, hammer the butter so it forms one solid square with no joins.

  • 8.

    Put the butter square in the fridge to chill.

  • 9.

    Place the dough on to a lightly floured surface and with a sharp knife, cutting only half depth, cut a cross into the dough.

  • 10.

    Peel out the points created by the dough and begin the roll the dough. Work from the middle and roll outwards, do not roll inwards. The points should be rolled out thinner than the middle part of the dough.

  • 11.

    The dough is at the right size once the inner part (square) is big enough to fit the pre-prepared butter square.

  • 12.

    Remove the butter square from the fridge and place in the centre, and then fold the points on top of the butter.

  • 13.

    Return to the fridge for about 10 minutes.

  • 14.

    Remove the dough square from the fridge and roll out into a rectangle, 3 times its original length.

  • 15.

    Fold the dough into thirds, by folding the top third down and the bottom third up.

  • 16.

    Turn the dough 90 degrees, ensuring the closed side is on the right hand side and that the three open sides are top, bottom and left.

  • 17.

    Repeat the rolling out process, by rolling the dough to a rectangle three times the length and fold the dough into thirds once again.

  • 18.

    Wrap and put the dough in the fridge for 10-20 minutes.

  • 19.

    Remove the dough from the fridge, complete two more roll out and folds, and refrigerate once again for 10-20 minutes.

  • 20.

    Repeat.

  • 21.

    The dough is now ready to roll out and shape.

  • 22.

    Line a baking tray with baking paper.

  • 23.

    Remove the dough from the fridge; roll out to three times the length.

  • 24.

    Cut the edges of the dough off to make a neat rectangle.

  • 25.

    Combine the sugar, brown sugar and cinnamon in a bowl, rub the sugar mixture all over the rolled out dough.

  • 26.

    With the long part of the dough facing you, fold the sides of the sough in ¼ of the way.

  • 27.

    Fold them over once more to where the dough meets in the in the centre.

  • 28.

    Now fold it once more, so that the dough is all stacked in one pile, there should be six layers.

  • 29.

    Wrap and refrigerate dough for about 10-20 minutes to stiffen.

  • 30.

    Remove dough from fridge and cut into 12 even discs.

  • 31.

    Lay them face down onto the baking tray.

  • 32.

    Once all 12 are placed, generously brush with egg wash, put in the oven for 20-25 minutes, until golden, shiny, and cooked through. The pastry will rise when cooking.

  • 33.

    Tip: Sprinkle any extra sugar mixture on top before cooking.

  • 34.

    Present the pastries in a picnic basket, lined with a tea towel.

Nutritional information

Nutritional analysis per serving (46 servings)

  • Energy 380kj
  • Fat Total 23g
  • Saturated Fat 13g
  • Protein 5g
  • Carbohydrate 38g
  • Sugar 13g
  • Sodium 21mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

*This recipe has not been edited or tested by the Bake Off Food Department

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