Tartine's Croissants Revisited with Rye and Seeds

tartine croissants with rye and seeds (yossy arefi)
tartine croissants with rye and seeds (yossy arefi)

If you've been following along here for awhile you might remember that I made Tartine's Croissants last year to great results. Well, I got the itch to make those croissants again, with a little twist. I love baking with rye flour so I substituted about 1/4 of the flour for rye, and to add a bit of crunch topped the croissants with a mixture of seeds and flaky salt. The end result was a bit more bready than the original version, but I blame that mostly on my impatience during the rising and resting times. When you make these at home make sure to take the time to let the dough rest, chill, and rise appropriately in between steps for the best results. 

Have a great weekend!

Tartine Croissants with Rye and Seeds

adapted from Tartine

yield 16-18 croissants 

Tartine lists ingredients in cups, grams and ounces. I used the gram measurements which I have included below along with the ounce measurements. There is quite a bit of resting/waiting/rising time in this recipe so make sure to read through the entire recipe at least once before you get started. Use European style butter for the best results here. Baking Illustrated also has some great croissant making tips HERE. Their method for rolling in the butter is a bit more traditional than this recipe, but the folding technique is the same.

For the Preferment

6 ounces/150ml nonfat milk (I used whole milk because that's what I had on hand)

15ml/1 tablespoon active dry yeast

6 1/4 ounces/175g unbleached all-purpose flour

For the Dough

20 ml/1 tablespoon plus 1 teaspoon active dry yeast

16 ounces/470ml whole milk (room temperature)

20 ounces/570g unbleached all-purpose flour

8 ounces/230g rye flour

2 1/2 ounces/70g sugar

20ml/1 tablespoon plus 1 teaspoon salt

15ml/1 tablespoon unsalted butter, melted

Roll-in Butter

22 ounces/625g unsalted butter, cool but pliable

Egg Wash

2 large eggs

2 ounces/60ml heavy cream or milk

pinch salt

Seeds

2 teaspoons flaky salt

1 teaspoon sesame seeds

1 teaspoon poppy seeds

1/2 teaspoon caraway seeds

To make the Preferment

1. Heat the milk in a small saucepan until it is just warmed through, about 80-90 degrees. Pour the milk into a medium bowl and stir in the yeast until dissolved. Add the flour and stir the mixture with a wooden spoon until a smooth, but sticky dough forms. Cover the bowl with cheesecloth or plastic wrap and let the mixture rise until it has almost doubled in volume. This will take 2-3 hours at room temperature or overnight in the refrigerator.

To make the Dough

1. Add the preferment mixture to the bowl of a stand mixer. Add the yeast and mix together on low speed with the dough hook until evenly combined. You may have to stop the mixer and scrape the dough off of the hook occasionally. When the mixture has come together, increase the speed to medium and mix for a couple of minutes.

2. With the mixer running, slowly add in half of the milk and mix until well combined. Reduce speed to low and add the remaining milk, flour, rye flour, sugar, salt and melted butter. Mix until the dough comes together, about 3 minutes. Turn off the mixer and let the dough rest for 15-20 minutes, loosely covered.

3. Turn the mixer back on low speed and mix the dough until it is smooth and elastic, no more than 4 minutes. If the dough seems very firm, add in more milk, 1 tablespoon at a time. If the dough seems very soft, add in more all purpose flour, 1 tablespoon at a time.

Make sure to not overmix the dough as over-mixed dough will result in tough, glutenous croissants that are difficult to roll out. Cover the bowl with cheesecloth or plastic wrap and let it rise until the volume increases by half, about 1 1/2 hours.

4. Lightly flour a work surface and transfer the dough to the surface. Gently press the dough into a rectangle 2'' thick. Wrap the rectangle in plastic wrap and place it in the refrigerator to chill for 4-6 hours.

To "Laminate" the Dough with Butter

1. About 1 hour before you are ready to start rolling and laminating the dough, take the roll-in butter and place it in the bowl of a stand mixer fitted with the paddle attachment. Mix the butter on medium low speed until it is malleable but not warm or soft. Turn the soft butter onto a piece of plastic wrap and  wrap it up. Place it in the refrigerator to stay cool, but don't let it harden completely.

2. Lightly dust a work surface with flour and place the rectangle of chilled dough on it. Roll the dough into a rectangle 28 inches by 12 inches.

3. With the long side of the rectangle facing you, and starting from the left side, use your fingers to gently and evenly spread the butter over 2/3 of the rectangle, leaving the far right side butter-less. Fold the un-buttered third of the dough over the butter, then fold the left-hand third over the center, like a letter. Gently pinch all of the seams of the dough to hold the butter in place.

4. Give the rectangle a quarter turn so that the end seams are to your right and left and the long edge of the dough is facing you. Again, roll the dough into a 28 inch by 12 inch rectangle, being careful to not break the seams holding the butter in. Fold the rectangle into thirds and transfer to a lightly floured quarter sheet pan. Wrap tightly in plastic wrap and let the dough rest in the refrigerator for 1 1/2-2 hours before making the final turn.

5. Lightly flour a work surface and place the refrigerated dough on top. Again, roll the dough to a 28 inch by 12 inch rectangle and fold it into thirds. Place the rectangle back on the quarter sheet pan and wrap tightly with plastic. Place the pan in the freezer for at least one hour. If you plan to make the croissants the next morning, transfer the dough from the freezer to the fridge the night before. Alternately, you can freeze the dough for up to one week, just remember to transfer the dough to the fridge the night before you plan to bake the croissants.

I froze my dough for 5 days before baking.

To Finish the Croissants

1. Transfer the thawed dough to a lightly floured work surface and roll it into a rectangle 32 inches by 12 inches and about 3/8 inch tall.

2. Use a ruler to mark 4 inch intervals at the bottom of the dough. Cut the dough into long triangles, 4 inches wide at their base. If you'd like to make pain au chocolat, cut the dough into 6 inch by 4 inch rectangles.

3. To shape the croissants, begin with the base of the triangle facing you, gently stretch the base and roll the base towards the point. To finish, grab the point, stretch it gently, and tuck it underneath the rolled dough. This will help the croissants stand tall and proud. To shape the pain au chocolat, place a baton of chocolate or a few ounces of chopped chocolate in the center of the rectangle and, starting from a short end, carefully roll the croissant. Place the croissants or pain au chocolat, seam side down on a lined baking sheet at least 2 inches apart.

I used two baking sheets.

4. Loosely cover the formed pastries and let them rise until at least doubled in size, 2-3 hours, in a draft free area. The ideal ambient temperature is 75º, but a bit warmer or cooler is alright as long as the temperature is not so warm that it melts the butter in between the layers. When the croissants are finished rising the pastries should be puffy, but still a bit firm to the touch.

5. When the croissants are ready to be baked, preheat your oven to 425º and prepare the egg wash by whisking all of the ingredients together. Stir the salt and seeds together in a small bowl. About 10 minutes before you are ready to put the croissants in the oven, gently brush them with the egg wash and sprinkle with the seed mixture if desired. Let the wash dry slightly before baking. Make sure to wipe up any errant drips of egg wash on the baking sheet.

6. Place the croissants in the oven and turn down the temperature to 400º. After 10 minutes, quickly open the oven door and turn the sheet pan(s) 180º which will help the croissants bake evenly. Bake for 6-10 more minutes or until the croissants are deep golden brown.

7. Remove the croissants from the oven and place on a wire rack to cool. They are best enjoyed fresh and warm, but they can be stored in an airtight container at room temperature for 1 day or for up to 3 days in the fridge. Genltly warm them in a 375º oven before serving.

Bonus Recipe

If you have any scraps of dough left over after cutting your triangles and rectangles DO NOT throw them away. Roll them in a mixture of 4 tablespoons sugar and 1 teaspoon of cinnamon. Then curl them up into little snails and tuck them into a muffin tin. Let them rise until they are doubled in size and bake in a 400º oven until crisp and deep golden brown. 

tartine croissants with rye and seeds (yossy arefi)
tartine croissants with rye and seeds (yossy arefi)

Flaky Ricotta Biscuits

flaky ricotta biscuits (yossy arefi)
flaky ricotta biscuits (yossy arefi)

These biscuits are kind of a happy accident, born a couple of Sundays ago from an extreme desire for something buttery and carby to eat with breakfast and a complete lack of any sort of milk, buttermilk, or yogurt in the house. However, there was half of a tub of ricotta (that hadn't yet gone moldy) hiding in the depths of the fridge that I had forgotten about. I quickly searched around for a ricotta biscuit recipe and surprisingly came up pretty empty handed, but decided to go for it anyway. Dairy is dairy, right? The results were pretty fantastic: flaky rich, and tender with a wonderfully dramatic height thanks to the folding technique in Tara O'Brady's new cookbook: Seven Spoons (which I am going to share a recipe from soon!!) Dare I say that they are just as good as any buttermilk biscuit I've ever had? Give them a try and let me know what you think.

A little note about the eggs for those who are interested: I made them using this method that I recently learned about from a food stylist. I cook them for 7 minutes and it makes the most perfect, custardy, EASY TO PEEL, eggs ever. Bless.

Flaky Ricotta Biscuts

makes 8 small biscuits

Recipe adapted from Serious Eats, folding technique from Tara O'Brady's Seven Spoons Cookbook

4 ounces unsalted butter, cold and cut into roughly 1/2-inch cubes

1 1/2 cups (7.75 ounces) all purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup (8 ounces) whole milk ricotta (use the good stuff)

1 large egg

heavy cream for brushing the tops (optional) 

Preheat oven to 425ºF and line a baking sheet with parchment paper. 

In a large bowl whisk the flour, baking powder, and salt together. In a small bowl, whisk the ricotta and egg together.

Add the butter and toss to coat with flour. Use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Toss the butter in the flour as you go to ensure each butter piece is coated with flour. When finished, you want pieces of butter from the size of lima beans to quarters.

Make a well in the center of the flour mixture and add the ricotta/egg mixture. Use a fork to gently stir until most of the flour is moistened. It's okay if there are some dry spots, it's best not to over mix at this stage.

Turn the dough out onto a lightly floured surface and pat it into a rectangle about 3/4-inch tall. Fold the dough in half, turn it 90 degrees, and again, pat it out into a rectangle. Dust the surface of the dough with flour and repeat this process 4 more times, folding, turning, and flouring the dough lightly.

Use a sharp knife to cut the dough into 8, even squares. Make sure to press straight down on the knife to make clean cuts rather than using a sawing motion. The clean cuts will help the layers of dough rise and puff evenly.

Arrange the biscuits on a baking sheet, a couple of inches apart and brush the tops with heavy cream. Bake the biscuits for about 15 minutes or until golden brown and cooked through. Enjoy warm with more butter, honey, and a sprinkle of flaky salt if you like.

flaky ricotta biscuits (yossy arefi)