Pastries Recipe

Make the dough

In the bowl of a stand mixer combine flour, sugar, salt, and instant yeast. In a measuring cup mix warm water and whole milk (should be about 95–105°F / 35–40°C). With the paddle or dough hook on low, slowly add the liquid to the dry ingredients until a rough shaggy dough forms. Add the 3 tbs softened butter and continue mixing with the dough hook for 6–8 minutes until the dough is smooth and slightly tacky but not sticky. Do not overheat the dough; it should register cool to the touch. Shape into a rectangle, cover with plastic, and refrigerate for 30 minutes.

Prepare butter block

While dough chills, pound or roll the chilled 1 cup butter into a 7x7 inch square between two pieces of parchment. Keep butter cold but pliable — it should be similar in firmness to the dough. Chill the butter block briefly if it becomes too soft.

Laminate (folds)

On a lightly floured surface roll the chilled dough into a 10x14 inch rectangle. Place the butter block centered on the lower two-thirds of dough and fold the top third over the butter and then fold the bottom third up (letter fold) to encase the butter. Rotate dough 90° and roll again to 10x14 inches. Perform a single fold (book or letter) and wrap in plastic. Chill 30 minutes. Repeat two more times (for a total of 3 folds), chilling 30 minutes between folds. Keep dough cold but pliable throughout.

Shape croissants

After final chill, roll dough to a 12x18 inch rectangle about 1/8" thick. Trim edges and cut into 8 long triangles (base about 5 inches). Brush the base lightly with egg wash (beat 1 egg + 1 tsp cold water). Starting from the base, roll each triangle toward the tip with a slight stretch to form a crescent. Place on a baking sheet lined with parchment with the tip tucked under. Cover loosely and proof at 75–80°F (24–27°C) until doubled (about 60–90 minutes).

Bake croissants

Preheat oven to 400°F (200°C). Brush gently with egg wash. Bake croissants for 5 minutes at 400°F, then reduce oven to 375°F (190°C) and bake an additional 10–12 minutes until deep golden brown and crisp. Rotate the pans halfway through for even color. Cool on a rack before serving.

From the laminated croissant dough, cut rectangles about 3x4 inches. Place one chocolate baton near one short edge and roll tightly into a log, seam side down. Place on parchment-lined sheet 2 inches apart. Proof at 75–80°F until slightly puffy, about 45–60 minutes. Brush with egg wash (use the remaining beaten egg) and bake at 400°F for 5 minutes then 375°F for 10–12 minutes until golden. Cool slightly before serving.

Roll a portion of laminated dough to 1/8" thick and cut into 8 squares (about 4x4 inches). If desired, mix the softened cream cheese with powdered sugar to make a sweetened cream-cheese filling. Spoon about 1 tbsp cream cheese mixture in the center of each square and top with 1 tbsp apricot jam. Fold the corners toward the center or make a simple border by pressing the edges with a fork. Place on parchment-lined sheet, proof 30–45 minutes until slightly puffy. Brush edges with egg wash and bake at 375°F (190°C) for 12–15 minutes until golden. After cooling, optionally brush with a thin layer of warmed apricot jam for shine.

Make crust

In a bowl combine 1.5 cups flour and a pinch of salt. Cut in cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle ice water, 1 tbsp at a time, tossing until dough holds when pressed but not wet. Form into a disk, wrap, and chill 30 minutes. Roll chilled dough to 1/8" thick and cut into eight 3.5 inch rounds. Press rounds into well-greased or lined mini tart pans or muffin tins. Chill shells 15 minutes.

Prepare filling and bake

Preheat oven to 375°F (190°C). Whisk together eggs and heavy cream until smooth. Stir in grated cheese, cooked bacon or spinach, salt, and pepper. Divide filling evenly among the prepared crusts (about 3–4 tbsp each). Bake on a sheet for 18–22 minutes until set and lightly golden. Cool 10 minutes before removing from pans. Serve warm or at room temperature.