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B4 — THE OBSERVER & BAKER CITY HERALD
CROISSANTS
Continued from Page B1
With the machine running, pour the
liquid down the feed tube; process un-
til a ball forms. Continue processing for
30 seconds more to knead the dough.
The dough should ride the blade and
clean the bowl but remain soft.
3. Remove from the bowl. If it is
slightly sticky (and it may be), knead
by hand 5 or 6 times, then fl atten into
a disc 1/2 inch thick. Wrap in plastic
wrap and chill in the freezer for 60
to 90 minutes, or until the edges are
very fi rm about 1/2 inch in all the way
around. If using a marble rolling pin,
put that in the freezer also.
4. Meanwhile, cut each stick of
butter in half lengthwise and then cut
each of those pieces in half lengthwise.
Then cut each of these lengths into 8
pieces. Place butter in freezer to keep
hard.
5. Remove the dough from the
freezer. Divide the disc into fourths
and each fourth into 3 pieces. With the
steel blade in the bowl, place 3 pieces
of dough in the processor with 1/4 of
the butter. Process until the largest
pieces of butter and dough are about
the size of a pea. Turn out onto work
surface. Repeat in quick succession 3
more times.
6. On a lightly fl oured surface,
shape the mixture into a rectangle
about 6 inches by 4 inches. Lightly
fl our the top of the dough and roll it
into a rectangle about 18 inches by
6 inches, keeping the ends as square
as possible and the sides as straight
as possible. Use your hands to even it
out and keep the butter from scooting
out. Wipe the rolling pin frequently
with paper towels and scrape the work
surface with a pastry scraper or a knife
to prevent the dough from sticking.
7. Brush the excess fl our from the
dough with a pastry or basting brush
so the pastry will properly adhere.
Fold into fourths by bringing the top
and bottom ends of the dough to the
center. Brush the excess fl our off again,
then fold in half. Turn the dough so the
folded edge is to the left. This process
of rolling, folding and turning the
dough is called a “turn.”
8. Repeat rolling, folding and
turning in this manner again and
then once more for a total of 3 turns.
Because the butter is frozen and
the dough well chilled, it should
be possible to complete all 3 turns
without chilling the dough between
turns. However, if necessary, place the
dough on a baking sheet and put it in
the freezer for 15 to 20 minutes, then
proceed. With each turn the dough will
become smoother but still with butter
visible. If desired, the dough may be
refrigerated between turns.
9. After the third turn, place the
dough in a plastic bag and put in the
freezer for about 30 minutes before
shaping. If the dough is not to be used
immediately, remove from the freezer
after 30 minutes and refrigerate up to
3 days before using. Or the dough may
be frozen after completion for 3 to 4
months. In this case, defrost 24 hours
in the refrigerator before using.
10. Fill a 9-by-13-inch pan half way
with the hottest tap water available.
Place on the bottom of the oven or the
lowest shelf possible. Place an oven
rack in the upper third of the oven.
Close the door.
11. Line 2 baking sheets with parch-
ment paper. Divide the dough in half.
Return half the dough to the refriger-
ator. On a lightly fl oured surface, dent
the dough with a rolling pin several
times to make it easier to roll. Roll the
dough into an 8-by-24-inch rectangle.
If it is diffi cult to get it to 24 inches, roll
to at least 18 inches.
12. Cut into 4 equal pieces. Cut
each of these rectangles in half on the
diagonal. Each piece will have one
square and two pointed corners. Pull
the square corner gently to the side to
even up the triangle somewhat. Roll it
up lengthwise, stretching the dough
gently to lengthen it more once the
initial roll is started. Place on the pre-
pared baking sheet and tuck the “tail”
corner well underneath. Bend the ends
down and in toward the center to form
the crescent shape. Cover the rolls
with a towel and repeat the process
with the other half of the dough. Place
the trays in the oven and let proof until
doubled in size, about 1 hour.
13. Remove the trays from the oven
and remove the water. Preheat the
oven to 350 degrees. While the oven
is preheating, brush the croissant with
the beaten egg. Nestle each pan into
another pan of the same size and
bake in the upper third of the oven for
about 25 minutes, until golden brown
and fi rm to the touch.
14. To make ahead: Freeze after
baked and completely cooled. To
serve, place directly from the freezer
onto baking sheets and heat in a
preheated 350-degree oven for about
10 minutes.
Per serving: 230 calories; 14 g fat; 9
g saturated fat; 44 mg cholesterol; 4 g
protein; 21 g carbohydrate; 2 g sugar; 1
g fi ber; 239 mg sodium; 25 mg calcium
— Recipe by Helen S. Fletcher,
pastrieslikeapro.com
TUESDAY, NOVEMBER 16, 2021
Hillary Levin/St. Louis Post-Dispatch
Croissants, baked and ready to eat.
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by Stella Wilder
TUESDAY, NOVEMBER 16, 2021
YOUR BIRTHDAY by Stella Wilder
Born today, you are keenly interested in
tradition, heritage, history and all that falls
under the label “family” -- but you often
define these terms in ways that might be
foreign to most other individuals. Like so
many Scorpio natives, you are fiercely
independent, and yet it is important to you to
maintain ties to what has gone before, even as
you strike out in new directions.
WEDNESDAY, NOVEMBER 17
SCORPIO (Oct. 23-Nov. 21) -- There’s a
first time for everything, and today you’ll be in
line to try something about which you’ve long
been curious. Will it measure up?
SAGITTARIUS (Nov. 22-Dec. 21) --
You’re feeling very hopeful today about an
endeavor that, last time, proved somewhat
disappointing. Today can make a huge
difference!
TUESDAY, NOVEMBER 16, 2021
CAPRICORN (Dec. 22-Jan. 19) -- You
needn’t question yourself in the middle of
things today, but commit to some honest
reflection when all is said and done.
AQUARIUS (Jan. 20-Feb. 18) -- You’ll be
working harder than usual today to achieve
something you expected to be rather routine.
More surprises are in store during the evening.
PISCES (Feb. 19-March 20) -- The
moment you get started today you’ll have the
feeling that things are going to go your way --
but that doesn’t mean you mustn’t be vigilant!
ARIES (March 21-April 19) -- Progress
can be made very swiftly today. Once you are
heading in the right direction, all you must do
is hang on and enjoy the ride.
TAURUS (April 20-May 20) -- You don’t
have to agree with others to work well with
them. In fact, today, a little disagreement is
likely to do you a world of good.
GEMINI (May 21-June 20) -- Now is no
time to fix the blame, but instead you should
be thinking about how to solve the problem.
Later, you can unpack its root cause.
CANCER (June 21-July 22) -- You may
hear things from unreliable sources today that
nevertheless get your blood pumping a little
faster. An adjustment will soon be made.
LEO (July 23-Aug. 22) -- You’re going to
have to be quite nimble today if you’re going
to rise to the occasion and adjust to changing
circumstances in a positive manner.
VIRGO (Aug. 23-Sept. 22) -- A
postponement may be disappointing at first,
but you’ll soon realize that it is actually the
best thing -- for you were not quite ready.
LIBRA (Sept. 23-Oct. 22) -- You want
desperately to be noticed today, and yet you
cannot afford to open yourself up to criticism
prematurely. Don’t rush; watch the clock.
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AL-ANON
Keep Coming Back Family Group
Mondays, 7 pm
at NKWest, 1208 Adams,
La Grande, OR
NARCOTICS ANONYMOUS
Monday, Thursday, & Friday
at 8pm. Episcopal Church
2177 First St.
Baker City
Drug Problem?
We can help!
Narcotics Anonymous
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T.O.P.S.
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