Backyard wedding Ideas

1:05:00 PM

Alright all, I have been slowly stalking different websites for some really fun, cute and absolutely beautiful backyard wedding ideas. But before we get into that, I want to share with you the deliciousness that were my croissant that I made this morning. Here is a sneak peak into the process:

Rolling out and cutting the dough



Rolling them up into perferct little croissants


Bake at 425 degrees for 15 minutes and enjoy!
 Traditional French Croissant Recipe
Ingredients:

  • 2 tablespoons all-purpose flour


  • 1 1/2 cups unsalted butter, at room temperature


  • 4 cups all-purpose flour, divided


  • 1/2 teaspoon salt


  • 3 tablespoons sugar


  • 2 (.25 ounce) packages active dry yeast


  • 1/4 cup lukewarm water


  • 1 cup milk


  • 1/2 cup heavy cream


  • 1 egg


  • 1 tablespoon water


  • Instructions:
    1. Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.
    2. Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.
    3. Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
    4. To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.
    5. Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.
    6. If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.
    7. Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.
    8. Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
    9. To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.
    10. Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.
    11. Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours.
    12. Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.
    Now my recipe is a little tweaked from the one above, to make them extra yummy and a little bit sweet. But my recipe is going into the vault for when I open my bakery! ;) The recipe above, if you have the time and patience will still turn out amazingsimilar!

    Tip: If you want your croissant to be a little sweeter, try putting a glaze on it, or stuffing it with something sweet.

    Alright now that your mouth is watering, let me show you some of my favorite backyard wedding ideas. They are perfect for a DIY wedding :)

    One idea that is so cute for a backyard style wedding is a tea party. Perfect for a smaller guest list and a smaller budget and you can do almost everything your self! Here are some beautiful tea party theme ideas:

    Lace Wedding Invations
    sweet DIY invitations

    Pink Wedding Shower Ideas
    Love these simple DIY flowers and decor

    For the truly girlie bride, think about using pinks and blues for your tea part affair
    tea party wedding cupcakes
    instead of a wedding cake, try making some scrumptious cupcakes for your guests to enjoy
    These are just a few ideas that I have found and LOVED, so I though I would share. If you have any photos from your own backyard wedding and would like them to be featured, send them to mhendricks2715@gmail.com. I would love to see all of you own creative ideas!

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