Patisserie 46 And Rose Street Patisserie Recipe

Make the dough

In a mixing bowl combine 3 cups all-purpose flour, 2 tsp instant yeast, 3 tbsp granulated sugar and 1 tsp fine sea salt. Whisk to combine. Add 3 large egg equivalents of warm whole milk (note: measure as 3 quarters of a cup each; total ~3/4 cup each — if using actual single eggs, add 1 large egg to the dough and reserve 1 for egg wash). Add 3 tbsp room-temperature unsalted butter and 1 tsp almond extract. Mix on low speed with a dough hook until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth and elastic. Dough temperature should be ~75°F (24°C).

Shape dough into a rectangle, place in a lightly oiled bowl, cover, and proof in a warm place until doubled (about 60–90 minutes). While dough proofs, prepare the laminating butter block.

Prepare laminating butter

Place 1 cup cold unsalted butter between two sheets of parchment. Beat and pound with a rolling pin to soften slightly and form a 7x9 inch rectangle about 1/4-inch thick. Chill until still pliable but firm (10–15 minutes).

Laminate the dough

On a lightly floured surface roll dough into a 10x14 inch rectangle. Place chilled butter block centered on the lower two-thirds of dough. Fold the top third of dough over the butter, then fold the bottom third up (book/letter fold). Turn the dough 90 degrees, roll out again to 10x14 inches, and repeat the letter fold. Chill 20–30 minutes between sets if the butter is soft. Perform a total of 3 single letter folds (equivalent to 6 turns) for a croissant-like lift. After final fold, chill at least 1 hour or overnight for best flavor.

Roll and cut

On a lightly floured surface, roll chilled laminated dough into a 12x18 inch rectangle about 1/8-inch thick. Cut into six long triangles roughly 5–6 inches at the base and 10–12 inches long. If making savory rolls, cut into rectangles instead (see savory section).

Prepare frangipane

In a bowl, beat 7 tbsp softened unsalted butter with 3 tbsp confectioners' sugar until light. Add 1 large egg and 1 tsp almond extract; beat until combined. Fold in 1 cup almond flour and 1 tsp all-purpose flour until smooth. Spoon about 1–1½ tbsp frangipane onto the wide end of each croissant triangle, spreading a thin strip down the center (leave edges free so layers separate while baking).

Starting at the wide end, roll each triangle toward the point, tucking the point underneath. Place shaped croissants on a parchment-lined baking sheet with seams down and slightly curve into a crescent. Cover loosely and proof at warm room temperature until about 1.5x in size, 60–90 minutes (do not overproof).

Egg wash and bake

Preheat oven to 400°F (200°C). Brush croissants with egg wash (1 beaten egg with 1 tbsp water). Bake on the middle rack for 15 minutes, then lower temperature to 375°F (190°C) and bake additional 8–12 minutes until deep golden brown and fully cooked. Rotate sheet once for even coloring. Internal temp should reach ~200°F (93°C) if measured.

Glaze and top

Warm 4 tbsp apricot jam with 1 tbsp water in a small saucepan or microwave until loosened. Strain if necessary. While croissants are warm (but not scorching), brush apricot glaze over the tops to give shine and add sweetness. Immediately sprinkle with toasted sliced almonds and dust lightly with 2 tbsp powdered sugar if desired.

Allow to cool slightly on a rack before serving. Croissants are best the day made; to refresh, rewarm at 300°F (150°C) for 5–7 minutes covered lightly with foil.

Build the savory rolls

Roll laminated dough into a 12x18 inch rectangle. Brush lightly with 1 tbsp olive oil. Evenly sprinkle 1 cup grated Gruyère, 1 tsp chopped rosemary, 1 tsp thyme leaves, 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper over the surface. For a tighter roll, press the cheese gently into the dough so it adheres.

Roll the rectangle tightly from the long side into a log. Slice into 6 equal rolls and place cut-side down on a parchment-lined sheet. Brush tops with olive oil (or egg wash if you prefer a glossy finish).

Proof and bake

Proof rolls until puffy, about 45–60 minutes. Preheat oven to 375°F (190°C). Bake savory rolls 18–22 minutes until golden, cheese has melted and interior dough is cooked. Cool 5 minutes before serving.

Dough can be prepared and laminated a day ahead; keep wrapped and chilled. Shaped, unbaked croissants can be held overnight in the fridge on a baking sheet covered with plastic for a next-morning bake. Baked pastries keep 1–2 days at room temperature in an airtight container; freeze up to 1 month.

All ingredients in the savory section correspond to the use of the same laminated dough; scale quantities if producing larger batches for pre-orders. For consistency in a patisserie setting, weigh ingredients by grams when possible for better reproducibility.