Obviously our first breakfast will be xmas cake – we’re traditionalists in this house!
But our second breakfast will be freshly baked croissant and pain au chocolate. It’s the same recipe as before. but spread out over three days so they’re ready to bake after fridge proofing in the morning.
Day one evening I’ll make the basic dough (detrèmpe I suppose) and after an hour at room temperature it’ll go in the fridge overnight for its retarded rise.
Day two I’ll bring to room temperature for an hour then do the fun bit of bashing the butter into the dough…
Laminating…
And shaping the croissant, before proofing overnight in the fridge.
Day three is xmas day, and all I’ll have to do is take them out of the fridge while the oven heats (and we eat xmas cake and sip champers) before glazing with egg yolk and a little milk.
Then baking at 200C fan for 10 minutes, then rotate the tray and turn down to 160C fan for another 10-20 minutes, until deep brown.
Then eat warm with homemade jam. And bubbly!
Bulmer Food 