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Croissants

tetramin's picture

Croissants (post #71216)

in

Hi,

 

I've been reading a lot of posts regarding Croissants. I just finished reading about croissants (Baking with Julie) If you don't have fresh compressed yeast.. I believe she uses 1 oz in her recipe. What can you substitute?

Some people have mentioned that they were disappointed with the croissant recipe ( Baking with Julia). Actually they prefered the recipe in Issue #36 of FC. Unfortunately, I don't have a copy of that magazine.

How many turns? I've heard some people say 3 and others 4.

If you want  freshly baked hot out of the oven morning Croissants .. Are the croissants shaped, eggwashed and then frozen on a cookie sheet and then put into a ziplock bag?  If you decide you want just 3 do you let them sit in their plastic bag overnght in the fridge and then remove them from their platic bag and let rest on the counter to warm up (rise) ? how long does that usually take.

 

I know you can freeze puff pastry dough after the 4th turn but can you freeze croissant dough after you are finished all the turns or does it have to be shaped first? 

 

Making croissants is sounding more complex than making puff pastry!!!!!

 

tetramin

Pielove's picture

croissants (post #71216, reply #1 of 10)

Hi tetramin!

I made croissants from the recipe in Issue 97 and they were great:

http://www.finecooking.com/recipes/class...

The technique is, as you say, very close to puff pastry, except croissants have a bit of yeast.  Here is my gallery posting with the photo of the croissants-- I made some filled with chocolate, others with cheese and salami, and some with cinnamon sugar.  

As for make-ahead, I baked mine and then froze them, but I bet you would have good results with shaping them and keeping them in the fridge overnight.  I would apply the egg wash right before baking.

You might be over-researching this-- just dive in and make a batch!  Let me know how they "turn" out, hee hee!  Are you planning plain or what sort of filling?  I will vicariously enjoy yours!  

Are you a serious croissant connosieur?  Whatever you turn out will be so much better than anything you can buy, except probably at the most elite pastry shops-- and you can't get those warm and fresh-baked at your house in the AM!

pie

tetramin's picture

croissants (post #71216, reply #3 of 10)

Hi Pielove,

 

I had a very busy evening in the kitchen. I made pizza dough using my kitchen Aid machine. usually I like doing it by hand but tonight I decided to use the machine.. The dough was lovely! beautiful texture. Very crispy on the outside. and tender on the inside. Ony took 5 minutes to do up. I'm going to have to try out more Kitchen Aid machine recipes.  I also made some french baquette dough which I will shape and bake tomorrow.

 

 I am using the Cooking A-Z recipe for the Croissants. Since I don't have issue #96 or issue #36. This recipe called for active dry yeast so  I just sprinkled it over 1 1/4 cup of warm milk (105 F) in a large bowl and let it sit for about 5 minutes. Then I added the flour and salt to the liquid ingredients and mixed vigourously till it formed a rough sticky ball. Covered the dough with plastic wrap and placed in the fridge. The hard work begins tomorrow. The rolling and folding.. Wish me luck!

 

tetramin

Pielove's picture

good luck! (post #71216, reply #6 of 10)

Okay, here's wishing you luck!  Please do report back-- I love a good croissant!

pie

tetramin's picture

croissants (post #71216, reply #7 of 10)

Hi PIelove,

 

I am happy to report that the croissants were a huge success! Wow! My waistline is going to increase if I keep up all this baking. I had 1 1/2 croissants for breakfast not to mention the ones I ate yesterday.

It took approx. 2 1/2 hrs for the croissants to rise before I put them in the oven for 15 min. They browned up beautifully. Were they ever crispy and light. So buttery and flaky. you could hear the "crunch" when I bit into it.. and my god the aroma that filled the kitchen.. ummmm . It had a wonderful honeycombed texture.  Served with raspberry jam.. omg to die for!!!!!!!!!!!!  I am glad I took up the challenge. Definitely worth doing again.

 

It took me 3 days in total to make the croissants.Day 1.. I made up the dough and let it rest in the fridge overnight. Day 2..I  rolled and folded the dough (4 turns in all). then the dough was well wrapped and put in the fridge to rest overnight again. Day 3....  I rolled the dough out into it's final dimensions and shaped the croissants. Worked out great!  :)  I'm thirlled.  All that hard work paid off.

 

Think I'll try to make bagels later today... This time I'll be using bread flour not AP flour. I'll make up the dough and rest it in the fridge  and by tomorrow morning I might be eating bagels for breakfast.

tetramin

Pielove's picture

WOW! (post #71216, reply #8 of 10)

Great work on the croissants!!!  I agree about the expanding waistline dilemma, I have the same problem!

What bagel recipe are you using?  I found bagels more challenging than croissants.

pie

tetramin's picture

bagels (post #71216, reply #9 of 10)

Hi pielove,

 

I decided to go with the Peter Reinhard recipe. Everyone is raving about that recipe.

I was up till 10:00pm last night shaping bagels. :)  I made up 2 batches...one using multi-grain bread flour and the other batch using ordinary AP flour. I wanted to see if the type of flour made any real  difference to the flavour and texture of the finished bagel. I found the bread flour worked out well. The bagels I made with the AP flour were a little more "puffy". But both came out nicely. I prefer the texture of the bagels made with the bread flour and I found them a bit easier to shape. I need more practice rolling out the dough! 4 oz of dough makes a lovely sized bagel. Lucky for me I have a good scale. Helps to keep everything uniform.

Bagels are challenging. However, I think they're a lot easier to make than rolling/folding out croissant dough.  :)  Ciril Hitz has a great Utube video on how to shape bagels. I really like his method of shaping. But when it comes to decorating the bagels.. I think next time I'll just sprinkle a wee bit of seeds over the bagels I won't dip them in the seed mixture.. that's overkill!

 

tetramin

tetramin's picture

croissants (post #71216, reply #10 of 10)

Hi Pielove,

 

What culinary delights are you thinking of baking this weekend?

 

Here are a few pics of the croissants. I still have a few hiding out in the freezer.  :)

 

tetramin

Gretchen10's picture

On the Delphi board where all (post #71216, reply #2 of 10)

On the Delphi board where all the oritinal posters from this board migrated, there is a good discussion of making crioissants. The two particular people discussing are basically professional bakers. The person who compared the BWJ and the FC recipe said the BWJ recipe was superior in flavor. The other poster described how they make theirs--preparing the preferment one day, laminating the next and baking the third day  resulting in a better lamination. I can't cut and paste here, but if you google for  "Cooks Talk Classic Delphi Forums" you will be lead to the site and you might enjoy looking at that discussion.

tetramin's picture

croissants (post #71216, reply #4 of 10)

Hi Gretchen,

 

Thanks for the tip.. I will definitely check out that discussion. Fermenting the dough overnight would add flavour. That's what I'm doing with the recipe I'm using. Good baking can never be rushed.

 

tetramin

Pielove's picture

Croissant Smackdown (post #71216, reply #5 of 10)

Here is the discussion:

http://forums.delphiforums.com/cooks1/me...

Look under Baking for Croissant Smackdown.  CookiMonster is someone I would describe as a "trusted source".

pie