any experiance with croissant making?
- jeniyo Oct 16, 2009 04:32 PM
i'm going to try my hand i making croissants. i've noticed there are two kinds. the kind with butter as the butter layer and another with butter+plain flour as the butter layer.
have you done it? which recipe should i try? i have the tartine cookbook and several baking books... any tips?
Fine Cooking recently put out a really fantastic recipe. I made it about 3 times in one month.
Here is a thread on the Tartine recipe, including my own experience. The main difference is most recipes call for spreading one layer of butter between two layers of dough, then folding several times, so the butter/flour ratio is the same between layers. With Tartine's method you end up with way too much butter in the last folds, and a lot of it just drips out during baking. The finished product still tastes great, but all that excess butter dripping off the baking stone made a nasty, smoky mess.
I used JC's recipe from Mastering the Art. It was my first time making it and had almost perfect results. AND I cheated a bit and let it rise overnight in the fridge. I'm not aware of the different methods, but hers worked perfectly.
The reason you see some recipes that call for the butter layer to be mixed with flour is to account for the differences between American and European butter. European butter has more butter fat than American, which has proportionately more water, which I was told can cause problems in creating the layers in croissants.
Since it's not hard for me to find Plugra (made in Canada but European style), I just use that rather than mess around with mixing butter and flour when I make croissants or puff pastry.
I have a little :-).
If you need a recipe for dough...let me know.
The trick is to practice...practice...practice.
There is a thread for croissant in here. Look for Laminated dough.
Adagio Bakery & Cafe