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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?

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  1. Becca Porter RE: jeniyo Oct 16, 2009 04:43 PM

    Fine Cooking recently put out a really fantastic recipe. I made it about 3 times in one month.

    1. todao RE: jeniyo Oct 16, 2009 07:29 PM

      I like to use a brioche dough for croissants. Buttery, open crumb, delicate and tasty.

      1 Reply
      1. re: todao
        jeniyo RE: todao Oct 19, 2009 08:56 AM

        thanks Todao, that's a good idea and alternative for rolls.

      2. Zeldog RE: jeniyo Oct 16, 2009 07:56 PM

        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.

        1. p
          Procrastibaker RE: jeniyo Oct 17, 2009 05:11 PM

          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.

          1. k
            karen2006 RE: jeniyo Oct 17, 2009 05:29 PM

            I also used JC's recipe and it worked really well.

            1. d
              dct RE: jeniyo Oct 19, 2009 12:51 PM

              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.

              1 Reply
              1. re: dct
                jeniyo RE: dct Oct 19, 2009 02:51 PM

                interesting! i didn't know that! Thank you. it will taste better anyway (?) might as well spend the 5 bucks; worth the labor anyway.

                i find myself always going back to the JC book. even though it doesn't have the pretty pictures, the recipes are still a classic and foolproof..

              2. Adagio RE: jeniyo Jan 16, 2010 05:45 AM

                Hi jeniyo...

                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.

                Ralph
                Adagio Bakery & Cafe

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