The Beurrage:
Cube the butter into dice size pieces. I found the best way to combine the butter with the flour, is to place the cold cube butter and 25 grams of the rice and sorghum flour in the bowl of your standing mixer on low speed, with the paddle attachment, mix the butter and flour. Once the mixture is amalgamated shape into a 28cm x 28cm 9×9-inche square (no thicker than 3/8 of inch). The butter should still be cool but workable- about 16 degrees C/ 60 degrees F.
Use it right away, the temperature must be at 16 C/ 60F to laminate properly.
Pâton:
**Laminate the dough
Take the dough from the refrigerator and roll out to 31 x 31 cm/ 12.5 x 12.5 –inches. Place the barrage (butter square) diagonally in the center of détrempe (dough) using the back of knife mark the dough at the corners of the butter, remover the butter at form flaps where the marks are. Roll the flaps a little. Now moisten the flaps slightly place the butter back into the center, diagonally. Wrap the butter by securely overlapping the flaps slightly. Wrap the pâton in plastic film and allow it to rest in the refrigerator for 30 minutes, but no longer.
** The laminating method is one Rose Levy Beranbaum uses, I believe it works best.
Turning the Détrempe:
First Turn:
Place the dough seems side up on a floured marble board. Keep your work surface lightly floured, gently roll the pâton into a long rectangle about 50 cm/20 inches long by 18 cm/ 7inches wide. Brush off the flour from the dough’s surface and give it a business letter fold (folding into thirds). Wrap the folded dough in plastic film, lay on a parchment paper lined ½ baking sheet, and allow it to rest in the refrigerator for 40 minutes. Mark the paper to keep track of the turns. I generally like to complete a total of 6 turns, but a minimum of 4 turns is fine. The dough will let you know!
Second turn through fourth to sixth turns: (you may do up to six turns if the dough allows)
Start with a clean work surface that has been lightly floured. Position the dough so that the spine is faced to your left (like a book) and press down the edges of the dough with a rolling pin to keep them straight. (The upper part tends to roll out more than the bottom part). Roll and fold the détrempe the exact same way, but turn it over occasionally to keep the seams and edges even. Be sure to roll into all four corners of the détrempe, and use a pastry scraper to even the edges. A total of four turns should be completed; the third turn can have a double fold equaling four turns.
Article comments
1 - Louise
Did you use the warm cream with the white sugar and salt with the dry yeast?
thnx
2 - 12345
I made these over yesterday and today. I used the warm cream, sugar and salt with the yeast as the comment above suggested, which worked well.. I'm well experienced with gluten bread baking, but in the past few months have been introduced to gluten free baking, so i'm still quite new. I did find that even using a tablespoon of xanthan gum, the dough still didn't get nearly as elastic as the instructions suggested, and while completing the turns the dough often cracked with rolling.. I would reccomend freezing the rested formed croissants BEFORE baking because my first few simply fell apart in the oven so I put the rest in the freezer on the baking pan for about 20 minutes before I put them in the oven which worked well. They looked more similar to a flakier pillsbury crescent roll than the picture, but they turned out DELICIOUS and I will be making them again, maybe with some dark chocolate hidden inside too!
3 - Jennifer-Adventuresome Kitchen
Hi! I love your croissant recipe. I've wanted to attempt gluten-free croissants for some time now. I have a few questions..1) what is a Beurrage Package? I've never heard of one, and would love to know what it is and where to find it.
2) I'm confused on the 'flaps' directions in the Paton section..can you articulate that a little more clearly? It seems that you wouldn't need flaps if you're just wrapping the butter..Are you saying that the 4 corners of the dough need to be brought together over the center of the butter, slightly moistened and secured?- so it looks like the back of an envelope? I'd appreciate any clarification. I'll report back once I've made these. Croissants are the one pastry I truly miss.
4 - Lauren
I made these on Saturday with TREMENDOUS results. I started the dough in my bread machine because my house is cold in the winter and I knew it would keep the temperatures just right. GF dough will NEVER be elastic like gluten dough but this is by far the best dough I've tried for croissants, and my celiac friend LOVED them. we didn't let them proof quite long enough either as it was getting late, but they were still delicious.
Jennifer-- I highly recommend watching some youtube videos on croissant making. Its almost impossible to understand written directions and it will give you a visual on adding the butter, turning and folding the dough. Its very helpful to see it done if you've never done it, and everyone's technique will be slightly different but this dough will make fantastic GF croissants!
5 - Bobbie
There is a detailed step by step on my blog site bobbie's baking blog
6 - Rose Sucree
I found out I had to eliminate gluten from diet about 2 months ago; croissant are favorite food. I visited bobbie's baking blog for the full details. This recipe rocks Thank you! Rose
7 - Igor
Thank you! You've performed a great service for us Ciliac sufferers!
8 - Lee
Hi, I looked on your web and saw the detailed steps, but that recipe is for regular croissants, not GF. With GF bread you usually can't just switch out the flour as you have done, so can you tell us whether you made these GF or not? Just curious bc you even have the same story about your daughters friend, but you omit the GF part. I ask bc your measurements are off. For instance 7/8 cup of sweet rice flour = 120 grams, not 300. 3/4 of a cup of sorghum = 90 g. Also, you don't say when to put in the xatham gum, but i assumed w the salt. Also the batter is very salty (gf flours are more transparent than wheat) which made me wonder if perhaps the 7/8c was the typo. My dough is resting so we shall see. It is very sticky and did not pull away from the bowl, even though i added in the 1/2c reserved flour and another 1/4c. I know better to add too much flour with gf baking, so i stopped there. Please clarify if you would. GF flours are expensive and its a shame to waste if the recipe isn't correct. Thanks.
9 - Bobbie
Lee,
I wish the recipe worked out for you; the recipe has been tested and works for most gluten free bakers. The flours have not been switched, it is a scientific mixture to substitute, of sweet brown rice flour, sorghum flour
rice or corn starch, and xanthan gum.If you need help with the gluten free baking please contact me.
Bobbie
10 - Gwen
The step in which you mix the yeast with the cream and sugar is missing from this recipe. Fortunately I read the comments first and was comparing with the recipe on your blog but for those who might not notice that, it would be helpful to go back and include this step on this website so it's not confusing.
Also, in my years of working with gluten free flours, I've never seen sweet *brown* rice flour, just sweet white rice. Did you use the regular brown rice flour (like Bob's Red Mill) or did you actually find a *sweet* brown rice flour? I ended up doing half brown rice flour and half sweet white rice flour (based off a gf puff pastry recipe I have) which may or may not work, but we'll see.
Looking forward to seeing how these turn out!
11 - Gwen
Lee: as I said in my previous comment, I decided to experiment with half sweet white rice and half brown rice--as I was weighing them, I noticed that 100g of one was definitely more physical volume than 100g of the other. So perhaps it was a different type of flour than Bobbie used (which is why weight is the best way to do these sorts of recipes...)
12 - Bobbie
I found sweet brown rice at KA.
13 - Hope
These gluten free croissants are so good you won't believe they're gluten free!
14 - Gal Gone Gluten Free
These look spectacular. I'm dreaming of a schmear of raspberry jam...
15 - Cammy
Interesting! I've been missing croisants in my life... hope i can try to do without the yeast though
16 - lucy
Any substitutes to cream that are lactose free?