2000g cream kilgus farmstead
2 packets culture Creme fraiche C33
- Place cream in a pot and place over low heat. Stir until the cream very slowly reaches 86 degrees F.
- When the cream reaches 86 degrees F, pour the warm cream into a cambro, and sprinkle the culture over the surface of the cream. Let stand undisturbed for 2 minutes.
- After 2 minutes, whisk the hydrated culture into the cream, and cover.
- Let the cream culture for 12 hours at room temperature, then transfer to the refrigerator for 12 hours.
Cultured Butter Burrage
2000g creme fraiche
- Remove creme fraiche from the refrigerator and temper it at room temperature until it reaches 60-65 degrees F.
- Place creme fraiche in the bowl of a hobart mixer fit with a whip attachment. Turn the mixer on speed 2, and mix until the butterfat breaks from the buttermilk.
- Turn the mixer to speed 1 to avoid sloshing, and continue mixing until the butter forms a large mass, and most of the buttermilk has been pressed from the fat.
- Strain the buttermilk from the butterfat, reserving buttermilk for another use.
- Transfer the butterfat to a counter lined with thick clean towels.
- Use the towels to press the remaining buttermilk from the butterfat.
- Scale 2 blocks of 700g of butter, reserving any extra for another use.
- Shape the butter into an 8 by 18 inch slab. Wrap in parchment and transfer to the refrigerator, or use immediately.
675g milk 65 degrees
14g yeast, instant dry
125g butter, softened
1200g bread flour
- Place milk, sucrose, yeast, salt, 125g butter and bread flour in the bowl of the Hobart. Using the dough hook, mix on speed 1 for 1 minute. Stop the mixer, remove the bowl, and scrape the sides, bottom, and dough hook.
- Return the dough to the Hobart, and mix on speed 2 for 8 minutes. The dough should be smooth.
- After the dough has mixed for 8 minutes, transfer to an oiled bowl, and proof at room until the dough doubles in size.
- When the dough has doubled in size, punch it down, and transfer parchment-lined half sheet pan. Wrap in plastic, and retard the dough in the refrigerator for 12 hours.
1 cultured butter beurage tempered at room temperature until slightly flexible
- Place the chilled detrempe on a lightly floured working surface. Roll the detrempe to a rectangle 33% larger than the size of the beurrage, 10 by 24 inches.
- Remove the beurrage from the parchment envelope and place it on the left two-thirds of the detrempe. Fold the right third of the detrempe over one-third of the beurrage and then fold the left third on top of the center third, thereby alternating the layers of dough and butter.
- Roll out the dough to a rectangle ¾” thick and perform a second letter fold.
- Chill the dough for 20 minutes and repeat the former step to perform the last and final letter fold.
- Roll out the croissant dough to 12 by 18 inches, it should fit tightly into a parchment-lined half sheet pan and wrap loosely with plastic. Chill the croissant dough for a minimum of 2 hours.
- Remove the croissant dough from the cooler and allow the dough to temper at room temperature for 20 minutes.
- Portion the chilled croissant dough into 3 pieces, approximately 900g each.
- Roll each piece to an 18 by 12 inch sheet.
- Store the sheets of dough between parchment in the freezer, or shape as desired immediately.