Good morning “Mango-heads”! Today is a super #blessed day! Today, you are going to receive a gift from me! It is a gift that you should give to yourself every morning when you first wake up. #Meditation is something that we all should do, daily! Meditation is mental exercise and just like our bodies, we should constantly be reshaping and improving our minds!
Remember the journey is supposed to be a journey of learning. Lessons sometimes bring a little pain because you are “GROWING!” Like in the gym when you are working out, your muscles get sore because you are stretching them, applying more energy to them. You know what they say, “No Pain, No Gain!” So never let a little pain stop you, especially when you are growing to be a better YOU.
You should pin this to your task bar and every evening set it up so when you first wake up, while you are still in a Theta frame of mind, turn it on and lay back down and listen to it. Do this every day from this point forward! Get into the habit of letting this be the way you enter into your day! There will be enough “hectic-ness”, enough drama once you go out into the world! This way, you are helping to shape how your day will be! You will feel more balanced and more ready to “Deflect” all of the “stuff” that is thrown at us on a daily basis!
Here is the link to your gift:
Well todays recipe is similar to todays message. First off, it is National croissant day, so a tribute to the French and one of the most classic “breads” ever created. A croissant is essentially puff pastry. It is a type of recipe that constantly improves after years of making this. There are several techniques that one only learns after a multitude of times make these! A croissant is a never ending amount of layers and layer of light, delicate buttery goodness.
One of the many tricks is that the butter MUST stay cold! Otherwise you WILL NOT achieve your buttery croissant. They will just turn into heavy blobs of oily dough! That is NOT what the French intended and as with every culture, especially when creating one of their recipes, as well as in life in general, is to have R-E-S-P-E-C-T!
It takes me back to my first day in culinary school when my pastry teacher said, “Until you have made something 1000 times, you do not know how to make it!” Essentially, after 1000 times, you have made every mistake and have had every success, so now you know how to make that recipe in your sleep!
Back to the croissant. It is so worthy of celebrating. The croissant is a light and buttery bread that melts in your mouth, if it is made correctly. They make for a super elegant sandwich, the most decadent “French toast” (a double salute and “Mouthgasm! Thanks to the French!) or just with a little jam or curd with a cup of tea.
The following is a good basic recipe. Again the biggest tip is to keep the butter and the dough cold. So you may have to keep placing the ingredients back into the refrigerator every once in a while, to keep everything cool!
Ingredients For the dough
- 1/2 ounce active dry yeast
- 1/4 cup warm water (110 degrees to 115 degrees)
- 1/4 cup sugar
- 2 tablespoons unsalted butter, melted, plus more for bowl
- 2 1/3 cups (12 ounces) bread flour
- 3 cups plus 3 tablespoons (1 pound) all-purpose flour, plus more for working
- 1 tablespoon salt
- 2 cups warm whole milk (100 degrees to 115 degrees)
For the butter package
- 1/4 cups all-purpose flour
- 2 cups (4 sticks) unsalted butter, slightly softened
- 1 large egg, lightly beaten
1. Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl; set aside. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined. Add yeast mixture, milk, and butter; mix until dough just comes together.
2. Knead dough: Scrape dough out onto a lightly floured work surface. Using lightly floured hands, knead until smooth, about 3 minutes. Transfer to buttered bowl, turning to coat.
3. Let dough rise: Cover dough with plastic wrap; transfer to the refrigerator. Let rise until doubled in bulk, about 2 hours (dough should not spring back when you press it with your finger).
4. Make the butter package: About 45 minutes after the dough begins rising, put flour and butter into the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined, 3 to 4 minutes. Scrape butter mixture out onto a piece of parchment paper; shape into a rectangle. Top with parchment, and roll out to an 8-by-10-inch rectangle. Transfer to a baking sheet, and refrigerate 30 minutes.
5. Roll out dough: Turn out dough onto a lightly floured work surface; shape into a rectangle. Roll out to a 10 1/2-by-16-inch rectangle, about 1/2 inch thick, with short side facing you.
6. Place butter package on dough: The butter package should be cool but pliable; your finger should leave an indentation but the butter should still hold its shape. If too soft, continue to refrigerate; if too firm, let stand at room temperature briefly. Place horizontally on bottom half of dough; remove parchment. Fold top half of dough over butter package, and pinch edges of dough to seal.
7. Roll in butter: Turn dough so that a short side is facing you and the seam is on the right. Roll out to a 10-by-20-inch rectangle, about 1/2 inch thick (keep the corners as square as possible).
8. Fold dough into thirds: Remove any excess flour with a pastry brush. Starting at the far end, fold rectangle in thirds as you would a business letter (this completes the first of 3 “turns”).
9. Mark dough: Mark the dough with your knuckle (later, this will help you remember how many turns have been completed). Wrap dough in plastic, and refrigerate 1 hour.
10. Repeat process: Remove from refrigerator, and press the dough; it should be pliable but have some resistance. If too soft, return to refrigerator; if too firm, let stand at room temperature, 5 minutes. Repeat the preceding three steps to complete two more turns (make 2 marks for the second turn and 3 marks for the third turn); always start with a short side facing you and the seam on the right, rolling lengthwise before crosswise. After the second turn, wrap dough in plastic, and refrigerate 1 hour. After the third and final turn, wrap dough in plastic, and refrigerate 8 hours (or overnight).
11. Roll out and chill dough: Turn out dough onto a lightly floured work surface, and roll out to a 30-by-16-inch rectangle. If dough becomes unmanageable, cut in half crosswise, and roll out two 15-by-16-inch rectangles (refrigerate 1 piece as you work with the other). Chill in freezer 15 minutes. Remove dough, and remeasure: It should match original dimensions; if not, roll out again. If dough becomes too warm or elastic, chill in freezer, 15 minutes.
12. Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). Stack rectangles, lining up edges (if you have four smaller rectangles, make two stacks).
13. Trim dough and cut into triangles: Using a pastry or pizza wheel and cutting at a 20-degree angle, trim a small wedge from one short side to create an angled side. Cut dough into triangles, each with a 4 1/2-inch base. You should have about 20 total.
14. Cut slits: Cut a 1-inch slit in the middle of the base of each triangle. Separate the stacks, transferring half the triangles to a parchment-lined baking sheet; cover, and refrigerate.
15. Begin shaping croissants: Working with one triangle at a time and keeping remaining triangles covered with a clean kitchen towel, hold the two corners of the base, and stretch to lengthen it slightly. Grasp inner corners formed by the slit in the base, and lift and stretch them toward the outer sides of the triangle; press to seal. 16. Roll croissants: Using your fingertips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll to elongate the point (when finished, the point should be tucked under the croissant).
17. Finish shaping croissants: Bend the two ends toward you to form a crescent shape (the ends should almost touch). Transfer to parchment-lined baking sheets, spacing croissants 2 inches apart. Repeat with remaining triangles. Cover loosely with plastic wrap, and let stand in a warm place until croissants have doubled in bulk and are very soft, 1 1/2 hours to 2 1/4 hours, depending on the temperature of room.
18. Brush with egg: Preheat oven to 400 degrees, with racks in upper and lower thirds. Brush tops of croissants with egg. Bake, rotating sheets halfway through, until croissants are puffed and golden brown, 20 to 25 minutes. Let cool slightly on sheets on wire racks. Serve warm or at room temperature.
REMEMBER: The butter used for the butter package must stay cool. If it begins to melt at any point, refrigerate it briefly.
Wow, there are so many things that you can actually do with this recipe, from the croissant itself to delicious pastries or a base for so many different appetizers and hors d’oeuvres. You know the French also created the “French Kiss” and along with this creation, your mouth is going to be saying, “il est temps pour un autre style français “Mouthgasm!”
O.K. you know the drill, that’s right! Make up a bunch of these tasty little morsels and then go out and make a change in the world! Share your creations with as many people as you can and then, step back and watch how many “SMILES” you just created! It will be so easy for you to SMILE now my friend, because YOU will be part of the change to help make this world a better place to be! Because of YOU, the world is a little kinder, a little more LOVING!
We all know that #LOVE is the answer, so as you continue down the road of life, sprinkle a few crumbs along the way and approach every intersection with kindness and LOVE! Peace!
The images in your mind fill out as physical events. Change the picture of your life: Just concentrate on your desire and then forget about it!