and demonstrated Kouign Amann and then using the same laminated croissant dough, made a pistachio paste + bing cherry braid. It looks amazing and very simple IF one has the ingredients.
I actually considered (for about a day) trying to make the 12-hour croissant dough, but then had an idea (always a scary though): Stopped at Publix bakery and asked if I could buy some of their croissant dough UNBAKED. They only had pre-rolled croissants, so I bought those anyway, thawed in frig, unrolled on floured board and putting 3 together (wide/narrow/wide) had a dough sufficiently long and wide enough to attempt a small braid.
Next I needed the pistachio paste, so I got out the Iranian pistachios that our friend brings back every years, took out of the shell, boiled 100 grams, peeled off the skins, baked to dry out, and then threw in the food processor along with 50 grams of caster sugar, a TBL of glucose and about 1/2 TBL water. Puree that until almost smooth.
I scored fresh bing cherries at Walmart. Go figure.
You roll the dough into a rectangle. Mentally divide it lengthwise into three section. On the outer two sections, cut to the edges of the middle section with 1" strips. Can you picture this? It was so easy watching it and it's difficult to write it out. I've done this same thing with puff pastry, so picture how that unfolds to 3 rectangles: you are cutting the outer two to make the braid segments and putting the good stuff down the middle section.
You spread the pistachio paste down the middle section, top with cherries and then start criss-crossing the dough strips: right over the middle, left over the middle, then the next right strip...all the way to the bottom.
Brush with eggs wash (egg + TBL of water) cover and let rise. Mine only rose a bit, but it didn't matter much.
When ready to bake, brush again and sprinkle with turbinado sugar. Bake 400 degrees for 10-15 minutes.
Enjoy warm if at all possible. It really was better than a puff pastry version.
I actually considered (for about a day) trying to make the 12-hour croissant dough, but then had an idea (always a scary though): Stopped at Publix bakery and asked if I could buy some of their croissant dough UNBAKED. They only had pre-rolled croissants, so I bought those anyway, thawed in frig, unrolled on floured board and putting 3 together (wide/narrow/wide) had a dough sufficiently long and wide enough to attempt a small braid.
Next I needed the pistachio paste, so I got out the Iranian pistachios that our friend brings back every years, took out of the shell, boiled 100 grams, peeled off the skins, baked to dry out, and then threw in the food processor along with 50 grams of caster sugar, a TBL of glucose and about 1/2 TBL water. Puree that until almost smooth.
I scored fresh bing cherries at Walmart. Go figure.
You roll the dough into a rectangle. Mentally divide it lengthwise into three section. On the outer two sections, cut to the edges of the middle section with 1" strips. Can you picture this? It was so easy watching it and it's difficult to write it out. I've done this same thing with puff pastry, so picture how that unfolds to 3 rectangles: you are cutting the outer two to make the braid segments and putting the good stuff down the middle section.
You spread the pistachio paste down the middle section, top with cherries and then start criss-crossing the dough strips: right over the middle, left over the middle, then the next right strip...all the way to the bottom.
Brush with eggs wash (egg + TBL of water) cover and let rise. Mine only rose a bit, but it didn't matter much.
When ready to bake, brush again and sprinkle with turbinado sugar. Bake 400 degrees for 10-15 minutes.
Enjoy warm if at all possible. It really was better than a puff pastry version.