French Onion Croissant with Humboldt Fog

Instructions

For the Levain:
In a storage container, combine starter, flour, and 275 grams 80°F water. Mix until completely emulsified. Let sit overnight at a cool temperature.

For the Dough:
In a stand mixer fitted with a dough hook attachment, add yeast, 423 grams water, and 550 grams Levain. Using your hands, gently mix to combine. Add flour, sugar, salt, and 275 grams butter and mix with dough hook on low speed for 3 minutes. Check dough and adjust hydration as needed. Mix on low speed for another 3 minutes. Portion dough to 2.88 kilograms then shape into a large, 12-by-12-inch square. Tightly wrap with plastic. Using a rolling pin, flatten the dough and remove air bubbles. Immediately place dough in the freezer and freeze until fully solid. Pull dough from the freezer and thaw, about 8 hours.

Between 2 pieces of parchment, sheet and fold 1 kilogram cold butter until malleable, but still cold. Using a rolling pin, roll out dough until it’s 2 times the size of the butter block. Lock butter in with the dough, sealing the seam but leaving the top and bottom edges exposed and level with the butter. Sheet dough horizontally to a 16-inch width, rotate, and sheet dough to a 36-inch length. Trim edges if uneven. Perform a tri-fold, folding one edge over one third of the dough, then the last third over the middle section. Repeat sheeting process. Perform a second tri-fold. Wrap in plastic and refrigerate 15 to 20 minutes. Unwrap dough and repeat sheeting process. Perform a third tri-fold. Wrap and refrigerate another 15 to 20 minutes. Unwrap and sheet dough to the size of a full sheet pan, about 17 by 25 inches. Wrap and freeze.

The following day, remove dough from refrigerator and allow to thaw. Unwrap and sheet to 1-centimeter thickness. Cut out 10-by-10-centimeter squares. To form a diamond boat shape, cut a 1-centimeter border around two opposing corners of each square. Take one outside corner and place it squarely on the inside opposite corner. Transfer diamonds to a parchment-lined sheet pan, leaving about 2 inches of space between each square. Cover sheet tray and let proof at room temperature for 8 to 12 hours. When ready to bake, diamonds should be nearly doubled in original height and pillowy to the touch.

For the Onion Filling:
In a large sauté pan over medium-high flame, heat grapeseed oil. Add onions. Adjust heat to brown onions thoroughly but steadily, stirring occasionally for even coloration. Once onions are fully caramelized, deglaze pan with wine. Reduce heat and bring to a simmer. Add bay leaves and thyme and season with salt. Continue simmering until liquid has fully evaporated. Season with vinegar, more salt, and a generous amount of black pepper. Remove from heat and allow to cool.

To Assemble and Serve:
Heat oven to 365°F. Fill each Dough diamond with about 1⁄4 cup Onion Filling. Top with a generous amount of Cypress Grove goat cheese. Bake 24 to 28 minutes until croissants are deeply golden brown and cheese is bubbling and toasty.