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Any croissant experts?
- Thread starter oli
- Start date
mariadnoca
Moderator
I’m no expert, but I’ve made them. I would say that would be the least of your worries w Croissants
I’ve made them once and once was enough.
He’s basically making a preferments like you do when you make sourdough. This is to develop flavor. Maybe it adds to the crispness I’m not really sure about that. But I always use some type of pre-ferment when I’m making sourdough. How much of the flour water mixture depends on the recipe or more precisely, the formula and percentages used for bread formula aka recipe.
But I digress. There’s plenty of good croissant recipes out there. The problem lies in the butter and getting the right temperature between chilled and cold. Using those machines to laminate the dough makes it all look easy, but without those machines, doing it all by hand? I never want to do that again. After all the work I did, because the butter temperature wasn’t quite right: no laminaton in the final baked result. That’s right: no flakey layers. And I actually made these croissants for a bread meet up group, so we all baked and all compared results. I wasn’t the only one that made the exact recipe, but we all had very different results. Mine was a big Bread lump That looked really good on the outside. Another person had spectacular results using the same recipe. It’s all about getting that butter temperature correct and it’s done more by feel and knowledge then somebody telling you to take the temperature of it and it supposed to be X number of degrees.
Hopefully, someone else here can give you better info because my answer is stay away, stay far away, Buy them! LOL.
I’ve made them once and once was enough.
He’s basically making a preferments like you do when you make sourdough. This is to develop flavor. Maybe it adds to the crispness I’m not really sure about that. But I always use some type of pre-ferment when I’m making sourdough. How much of the flour water mixture depends on the recipe or more precisely, the formula and percentages used for bread formula aka recipe.
But I digress. There’s plenty of good croissant recipes out there. The problem lies in the butter and getting the right temperature between chilled and cold. Using those machines to laminate the dough makes it all look easy, but without those machines, doing it all by hand? I never want to do that again. After all the work I did, because the butter temperature wasn’t quite right: no laminaton in the final baked result. That’s right: no flakey layers. And I actually made these croissants for a bread meet up group, so we all baked and all compared results. I wasn’t the only one that made the exact recipe, but we all had very different results. Mine was a big Bread lump That looked really good on the outside. Another person had spectacular results using the same recipe. It’s all about getting that butter temperature correct and it’s done more by feel and knowledge then somebody telling you to take the temperature of it and it supposed to be X number of degrees.
Hopefully, someone else here can give you better info because my answer is stay away, stay far away, Buy them! LOL.
I love what Maria says about "the least of your worries". The lamination is the
key to a croissant and I have actually had "failed croissants" by a good friend. Think uncooked pie crust in the middle of not very good "crust".
I didn't look at the video but if they are using a mechanized roller, then find one that you roll it out and fold it over and over.
key to a croissant and I have actually had "failed croissants" by a good friend. Think uncooked pie crust in the middle of not very good "crust".
I didn't look at the video but if they are using a mechanized roller, then find one that you roll it out and fold it over and over.
I agree on the butter temp. And if the ambient temp is high the day you make them, it all changes
so rapidly.
If you have a pasta roller, that will work for the folding and folding and folding. But it is lots of work and takes energy to keep doing it by hand. But then, I think it's worth it. I do enjoy croissants. And that crispy exterior with bits flying all over, is quite a pleasure contrasted with the light and airy interior, intense in butter flavour.
Hmmm, now having said that, I do have some butter hanging around.....
so rapidly.
If you have a pasta roller, that will work for the folding and folding and folding. But it is lots of work and takes energy to keep doing it by hand. But then, I think it's worth it. I do enjoy croissants. And that crispy exterior with bits flying all over, is quite a pleasure contrasted with the light and airy interior, intense in butter flavour.
Hmmm, now having said that, I do have some butter hanging around.....
I used the dough to make Pain aux raison not croissants
Looks very nice after I brush apricot jam over each piece - looked like a commercial product. I bought Kerigold (sp) european butter not regular butter. I have not taste tested one over the other but I understand there is a real difference.
Looks very nice after I brush apricot jam over each piece - looked like a commercial product. I bought Kerigold (sp) european butter not regular butter. I have not taste tested one over the other but I understand there is a real difference.
There is a difference and for croissants it is the fat content even more than taste. Here is a
sort of cheat sheet on crooissant dough and technique. There are LOTS of good references on google
https://www.weekendbakery.com/posts/facq-frequently-asked-croissant-questions/
sort of cheat sheet on crooissant dough and technique. There are LOTS of good references on google
https://www.weekendbakery.com/posts/facq-frequently-asked-croissant-questions/