DAY ONE - DOUGH PREPARATION:

Step 1: Make the Pumpkin Spice Croissant Dough (Evening)

• In a large bowl, whisk together milk, water, pumpkin puree, egg white, sugar, and vanilla extract until well combined.
• Add the mature sourdough starter and whisk until incorporated.
• Add flour and salt, but don’t mix yet.
• Distribute the 25g softened butter in small pieces on top.
• Pinch the butter into the flour mixture.
• Using your hands, slowly mix ingredients until a rough dough forms with no dry flour remaining.
• Cover and let rest for 30 minutes.
• Do a series of stretch and folds, then slap and folds to bring dough together. Knead on lightly floured surface until smooth and slightly tacky (6-7 minutes by hand, 4-5 minutes by mixer with dough hook on low).
• Dough should pass partial windowpane test—stretching to semi-translucent before tearing, but not paper-thin. You want 70-80% gluten development, not full windowpane which makes lamination difficult.
• The dough should feel smooth and cooperative, not sticky to the touch.

Step 2: First Fermentation

• Place dough in lightly oiled bowl, cover tightly.
• Let rise at room temperature 2-3 hours until increased by 50%.
• Refrigerate overnight (8-18 hours). This cold fermentation develops flavor and makes lamination easier.

DAY TWO - LAMINATION PROCESS:

Step 3: Prepare Pumpkin Spice Butter Block (Morning)

• Create 7” x 7” parchment envelope: Pull out 21” sheet of parchment, lay long edge parallel to you. Place ruler in middle, pull left edge to 7” mark and crease. Flip ruler upside down, line up 7” mark on creased edge. Fold right edge over and crease. Rotate horizontal, repeat process to create square envelope.
  
• Remove 180g butter from refrigerator, cut into similar pieces.
• Mix all spices thoroughly with butter pieces.
• Place spiced butter in parchment envelope center, roll to fill 7” x 7” square completely, filling all corners.
• CRITICAL: Butter should be pliable but not soft - should bend without breaking or melting. If too soft, chill 15 minutes. If too hard, let sit 10 minutes at room temperature.

Step 4: First Lamination - Envelope Fold

• Roll dough into 10” x 10” square on lightly floured surface.
• Place spiced butter block diagonally (diamond position) over dough square.
• Fold each dough corner over butter, tips meeting in middle, pinch seams to seal completely.
  
• IMPORTANT: Poke holes with toothpick in top and bottom edges to prevent air bubbles during rolling.
  
• Use tapping method: gently push rolling pin up and down on dough, starting at bottom, working up. This distributes butter evenly without breaking through dough.
• Roll gently from center outward to create 16.5” x 8-8.25” rectangle.
• Use 45° angle rolling method to keep edges square and corners even.
• Trim short edges (about ¼ inch from each end) for clean fold.
• Dust off excess flour, mist lightly with water before folding.
• Book fold: fold bottom up 3”, top down to meet bottom exposed edge, then fold in half like closing a book.
  
• Resulting dough should be approximately 3” x 8-8.25”.
• Wrap tightly, refrigerate 1 hour.

Step 5: Second Lamination - Single Fold

• Remove dough from refrigerator, rest 5 minutes at room temperature to prevent cracking.
• Roll out to approximately 20” x 4.5” rectangle using tapping method first, then working gently from center outward.
• Apply 45° angle method to keep sides parallel and edges square.
• Trim to 19” in length for clean, even edges.
• Dust excess flour off dough surface, gently mist with water before folding.
• Single fold (letter fold): visually divide rectangle into thirds. Fold bottom edge up 1/3 of the way, then fold top edge over so it meets the bottom (like folding a letter). Top edge should now be at bottom.
  
• Wrap tightly, refrigerate at least 4 hours (or overnight for better flavor development).
• Resulting dough should be approximately 4.5” x 6.5” rectangle.
• DAY 2 EVENING/DAY 3 - SHAPING & BAKING:

Step 6: Final Roll and Shape

• Remove dough from refrigerator, rest 5 minutes (15 minutes if overnight rest). Check dough readiness - should feel slightly pliable, not rock hard.
• Roll to approximately 10.5” x 12.5-13” rectangle on lightly floured surface using gentle, even pressure.
• Trim to exact 10” x 12” rectangle for clean, uniform croissants.
• Mark 4-inch sections along top and bottom edges with knife or bench scraper.
• Connect the marks to form rectangles, then line up top corner with opposite bottom corner to create triangular cutting guides.
• Cut 6 croissant triangles with sharp knife. You should have 6 triangles.
  
• Gently mist each triangle with fine water spray before rolling - this helps them stick together.
• Roll from wide end: start at base, roll snugly but not tightly, maintaining tension without stretching the dough.
• Push down last ½” of dough tail and roll the croissant onto it to secure the tip.
• Place seam-side down on parchment-lined baking sheets, leaving 3 inches between each croissant.
  

Step 7: Final Proof - CRITICAL STEP

• Mist croissants gently with fine water spray - should be mist, not droplets.
• Cover with lid or create plastic bag tent (plastic must not touch croissants).
• Proof at 70-76°F MAXIMUM - higher temperatures will melt butter layers.
• Proof for 6-18 hours depending on temperature and humidity.

VISUAL CUES FOR DONENESS (more important than timing):

• Size increase: About 50% larger than when first shaped
• Surface: Smooth, slightly taut skin with gentle sheen, no wrinkled or deflated are
• - Edge clarity: Pointed ends remain somewhat defined but edges have softened and rounded
• - Layer visibility: You can still see where dough was rolled and sealed, seam lines visible but softened
• - Jiggle test: Gently shake baking sheet - properly proofed croissants will jiggle slightly like set gelatin
• - Poke test: Light finger poke should leave small indent that slowly springs back halfway
• Under-proofed: barely move, feel firm
• Over-proofed: wobble excessively, feel very soft

Step 8: Baking

• Preheat oven to 400°F - ensure it’s fully preheated for at least 30 minutes.
• Brush with egg wash (1 egg yolk beaten with 2 tbsp milk) using pastry brush or paper towel, carefully avoiding the cut edges to allow proper rise.
• Bake at 400°F for 7 minutes to set layers quickly and create initial rise.
• Reduce to 375°F and bake 12-18 minutes more until deep golden brown all over.
• Internal temperature should reach 195-200°F when measured with instant-read thermometer.
• Rest on baking sheet 5 minutes to finish cooking from residual heat, then transfer to cooling rack.
• Cool completely before cutting or filling - at least 1 hour for best texture.

PUMPKIN WHIPPED CREAM

Instructions:

• Chill bowl and whisk attachment in freezer for 15 minutes.
• In separate bowl, whisk together pumpkin puree, vanilla, cinnamon, and 1 tablespoon powdered sugar until smooth.
• Pour cold cream into chilled bowl, begin whipping on medium speed until thickening.
• Gradually add remaining powdered sugar, continue whipping.
• When cream reaches soft peaks, slowly fold in pumpkin mixture.
• Sprinkle gelatin over warm water, let bloom 5 minutes. Microwave 10-15 seconds until dissolved.
• Let gelatin cool 30-60 seconds until barely warm to touch.
• Immediately drizzle barely warm gelatin while whipping on medium-high speed until medium-firm peaks form.
• Chill 30 minutes before piping into cooled croissants.
• Store covered in refrigerator up to 24 hours.

HOW TO FILL CROISSANTS WITH PUMPKIN WHIPPED CREAM:

• Ensure croissants are completely cooled (at least 1 hour after baking).
• Transfer chilled pumpkin whipped cream to piping bag fitted with round tip (or cut corner of plastic bag).
• Using a sharp knife, cut a small slit in the side of each croissant about 1 inch from one end.
• Gently insert piping tip into the slit, being careful not to break through the other side.
• Slowly pipe filling into the croissant, applying gentle pressure until you feel resistance (croissant is full).
• You should use about 1/3 to 1/2 cup filling per croissant.
• The croissant will feel slightly heavier and you may see the filling just at the opening.
• Serve immediately after filling, or refrigerate filled croissants up to 4 hours.
• For best texture, fill croissants just before serving.