this is what obsession looks like

a batch of croissants i made for mother's day. i experimented with using fresh milk and dry milk powder as a way to curb my terrible habit of buying fresh milk and letting it go to waste. i also made a batch of puff pastry (cuz why not) and repurposed some croissant scraps to make a beautiful tart! find the recipes below ↓ ORIGINAL SOURDOUGH CROISSANT RECIPE: 540g T45 flour 50g bread flour 50g granulated sugar 12g salt 180g active sourdough 10g yeast 105 whole milk, room temp 120g water, room temp 44g unsalted butter, room temp 340g unsalted french butter room temp (for butter block) SOURDOUGH CROISSANT RECIPE WITH MILK POWDER: 540g T45 flour 50g bread flour 50g granulated sugar 12g salt 180g active sourdough 10g yeast 16g dry milk powder 225g water, room temp 44g unsalted butter, room temp 340g unsalted french butter room temp (for butter block) Here is an abbreviated method cuz there isn't enough room here for a detailed description: Mix dough: use hook attachment, mix T45 & bread flour, sugar, salt, sourdough, yeast, milk (or milk powder), water on med-low speed until combined. Cover & rest 15 mins. Mix 5 mins on medium. Add butter, mix 5-10 mins or until windowpane. Shape into a ball, place in a large bowl. Cover & rest at room temp until doubled in size. Store in fridge overnight. Make butter block: beat softened butter on low until smooth (1-2 mins). Fold a large piece of parchment (at least 15"x20") into a 6"x8" packet. Place butter inside of packet, fold sides over to fully enclose butter. Use a rolling pin to form a 6"x8" rectangle with even thickness. Store in fridge overnight. Prep for lamination: next day, remove dough from fridge, place onto floured surface. Shape dough into 8"x12" rectangle with even thickness. Wrap well, rest in freezer until ready to laminate. ~30 mins before laminating, remove butter from fridge. Butter lock in: once butter reaches ~60F & dough ~40F, place dough horizontally (long end facing you) onto floured surface. Place butter vertically (short end facing you) on center of dough. Use knife to cut dough along edge of butter on both sides. Place cut dough pieces on top of butter so that their edges meet in the middle, pinch together to seal. You now have a dough block ~6"x8". 1st fold: in the direction of long edge, roll to 6"x24". Flour surface as needed. Trim excess dough until you see an even butter layer throughout. Fold the sheet in half, then in half again. Use knife to slice fold edges to reveal butter layers. You should now have a dough block ~6"x6" with 4 butter layers. Wrap well & rest in fridge for 30-45 mins. 2nd & 3rd fold: remove from fridge, rest 10 mins. On floured surface, roll to 6"x24" in the opposite direction you rolled in the previous fold (in direction of sliced edges). Flour surface as needed. Trim excess dough until you see an even butter layer throughout. Fold into thirds, slice folded edges. You now have a dough block ~6"x8" with 12 butter layers. Wrap well & rest in fridge for 30-45 min. Repeat this step 1 more time. Final roll & cut: after 3rd fold, rest in fridge for at least 1 hr. Remove from fridge, rest 10 mins. On floured surface, roll to 12"x18". Trim excess dough to create a neat rectangle. Cut into rectangles ~3.5"x11". Cut each rectangle diagonally to create 10 triangles total. Shape: Hold base of triangle with one hand, use other hand to gently stretch downward. Use fingers to tuck & roll base of triangle towards you all the way down to the point. Place seam side down. Proof in humid environment at 85F for 2-4 hrs or until poofy and layers have separated. Egg wash & bake at 400F for 18-20 mins or until dark golden brown. MANGO COCONUT CREAM TART Coconut pastry cream 1 400mL can unsweetened coconut milk 240g heavy cream 2 large eggs 1 large egg yolk 160g granulated sugar 35g cornstarch 30g brown butter, cold 1 tbsp vanilla bean paste ¼ tsp coconut extract 45g unsweetened shredded coconut Mango topping 4 (~880g) alfonso mangos (peeled, pit removed, cubed) 1 tbsp lemon juice 2 tsp granulated sugar 1 baked 9in tart/pie crust (i used ~1000g croissant scraps) Whipped cream for decorating (optional) Method can be found in the croissant playlist! instagram (  / thepastryclub_  ) tiktok (  / thepastryclub  )