The Croissant Adventure

G

ghost of hung hugely

New member
A couple of days ago, Ranee Muller posted a link to a cooking blog
that had blow-by-blow and photo-by-photo instructions on how to make
croissants. I am a mediocre baker at best, but have lately become more
interested in the art, and thought this was so thoroughly explained
even I could follow it:

http://traceysculinaryadventures.blogspot.com/2010/01/homemade-croissants-step-by-step.html

http://tinyurl.com/yatyquw

So, this morning I set out the ingredients and equipment and sallied
forth to improve my skill set. I expected the exercise would take most
of the day and it did, although much of the time was spent waiting for
the dough to rise or rest or otherwise occupy itself. I'm very
pleased with the result so far, although the proof will be in the
eating tomorrow. They sure *look* like croissants (although I'm sure
experienced bakers would merely smile and pat me indulgently on the
head) and with nearly 1 lb. of butter I expect they should *taste*
like croissants. Fingers crossed, the little beggars are in the
refrigerator proofing overnight. The instructions say that the dough
actually improves for 12 - 24 hours in the refrigerator. Here's what
they looked like just before I popped them into the refrigerator:

http://tinypic.com/view.php?pic=2418q4k&s=7

Fingers crossed for tomorrow,
Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
On Sat, 23 Apr 2011 20:26:09 -0700, Terry Pulliam Burd wrote:


You're right. They at least look like croissants. But...
How do we know those aren't Pillsbury crescent rolls? :-)

-sw
 
On Sat, 23 Apr 2011 20:26:09 -0700, Terry Pulliam Burd
wrote:


Good for you! I've never been brave enough to try a layered dough. Be
sure to take pictures of the finished goods before the hoards get to
them
Janet US
 
On Sat, 23 Apr 2011 22:39:17 -0500, Sqwertz
arranged random neurons and said:


The Pillsbury crescent rolls look less amateurish :)

Oh, and the two itty bitty croissants in the upper left corner?
They're the scraps from the corners. Thought they would be fun
mini-croissants for the kidlets. After that much work, there was no
*way* I was throwing away finished dough!

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"
 
Terry Pulliam Burd wrote:


I may give these a go at some point myself. Thanks.

-snip-

Yep-- They look like 'em. I think you're going to be pleased with
what happens to dough overnight. I've do a pizza dough that gets
better for 4-5 days at least.


And the beauty is-- all you've gotta do today is pop 'em in the oven
and eat them.


Jim
 
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