It’s Brisket B*tch! Croissant

Montreal-Style Brisket, Provolone, Grain Mustard

Bakers Renata Ferraro and Carlos Flores of Flour & Weirdoughs | Miami
Yield: 50 croissants

Adapted by StarChefs | March 2021

INGREDIENTS:

Croissant Dough:
125 grams butter, softened
3 kilograms bread flour
275 grams sugar
60 grams salt
32 grams yeast
200 grams eggs
700 grams milk
130 grams milk solids

Beurrage:
1.8 kilograms butter

Lamination:
100 ounces Montreal-style brisket
50 ounces provolone
Grain mustard

Bake:
Egg wash

METHOD:

For the Croissant Dough:
To the bowl of a stand mixer fitted with a dough hook, add butter, flour, sugar, salt, and yeast. Mix on medium-low speed to combine. Add remaining ingredients and mix on speed 1 until gluten develops, about 2 minutes. Increase speed to 2 and continue to mix for 4 minutes. Form dough into a rough ball, place on a parchment-lined sheet tray, and cover with plastic wrap. Let rest at least 8 hours in cooler. 

For the Beurrage:
Line your work surface with plastic wrap. Place butter in the center of the plastic wrap and top it with another layer of plastic wrap. Roll out butter so that it is 10 inches by 7 inches and ½ inch thick. Wrap butter block in plastic wrap and place in cooler.

For the Lamination:
One hour before lamination, remove Beurrage from cooler and let rest until pliable but still cold. Remove Croissant Dough from cooler and roll out to a ¼-inch-thick rectangle that’s large enough to close the Beurrage inside. Place Beurrage in the center and enclose it with Croissant Dough like a package. The dough should meet perfectly in the center. (Be sure to not pull the dough to enclose the butter, as it weakens the structure of the dough and will affect the layers.) Wrap the rectangle in plastic and chill. After 30 minutes, unwrap, turn the rectangle 90 degrees so that the short side is nearest to you, and roll out to ¼ inch thick. Turn dough and repeat; roll and fold. Cover again with plastic wrap and cool. After another 30 minutes, repeat the lamination process, making 2 full turns. With a sharp knife or croissant cutter, cut 8-inch-by-4-inch triangles. In the middle of each triangle, spread a generous amount of mustard and place 2 ounces brisket and 1 ounce cheese. Starting with the flat side, gently roll Croissant Dough up into a crescent. Transfer crescents to a parchment-lined baking sheet, loosely cover with plastic wrap, and let proof at room temperature at least 1 hour or until doubled in size.

For the Bake:

Preheat oven to 350℉. Brush croissants with egg wash. Place croissants in oven and bake for 7 minutes, flip the sheet tray, then bake for additional 7 minutes. Serve warm.

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