Friday, September 19, 2014

Cremont & Sour Cherry Croissants

Cremont & Sour Cherry Croissants

Cremont from Vermont Creamery is one of our showstoppers. It's namesake, "cream of Vermont" is only fitting. It's no secret, this double-cream pairs beautifully with our Sour Cherry Preserves. In fact, it's Dairymaid, Shannon's favorite combination. I had a vision to put this duo in breakfast pastry form. After a few failed experiments, these delightful croissants were born. Admittedly, making homemade croissants can be a little daunting, but this classic pastry was on my baking bucket list. After my 3rd attempt, I was happy with the results. To learn how to make bread, you must make make bread. 

1 recipe Croissant Dough 1 egg + 1 teaspoon water (for egg wash)

Prepare dough recipe above. To form the croissants: divide the dough in half and place one half in the fridge while working with the other half. You should see the layers of butter and folds. Roll out the one half of the pastry on a lightly floured work surface into a 9x18 rectangle. Using a pizza cutter or sharp knife cut the dough in half lengthwise, so you have (2) 9x9 squares. Then cut each square into 6 rectangles, 12 total. Roll out the other half of the pastry that you set aside in the fridge and repeat the steps/cuts above. You will have 24 rectangles total. To divide Cremont, cut into quarters, then cut each quarter into 3 pieces. Place a generous teaspoon of sour cherry preserves and a piece of Cremont onto 12 rectangles. Whisk egg with water, then brush the edges to make a "seal" around each rectangle and top with the other 12 rectangles. Use a fork to stamp/seal the edges together. Place on a parchment lined baking sheet 2 inches apart, cover with a towel and set in a warm place to rise for 1 hour. Position a rack in the middle of the oven and preheat to 425. Lightly brush the tops with egg wash. Bake 15-18 minutes, or until golden brown. Allow to cool and enjoy. 

*Makes 1 dozen large croissants

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