5 replies to this topic

[EvillyChic]

Hi everyone,

I would like to ask you for a favor and try a croissant recipe, please. I want to hear more from others' oven.

Here is the ingredient list for recipe:

Dough:

• 200g (preferably bread) flour
• 7g fresh yeast
• 120 ml cold milk
• 15g sugar
• 4g of salt (3g if you use salted butter in the dough)
• 20g unsalted butter, at room temperature

Butter:

• 112g cold unsalted butter

Egg wash:

• ½ egg
• 1 tbsp. water

Recipes

• Cold ingredients.
• Mix all and knead to medium gluten development
• No bulk fermentation, flat the dough out and chill in the fridge for 2 hours while plasticize the butter.
• Use the English butter lock-in method, not the usual French one.
• Perform a double fold, then chill for 1 hour.
• Perform a single fold, then chill over night.
• Next morning, roll the dough out and shaping.
• Proof for 2 hours. Oven preheated at 220 degree C.
• Bake at 200 degree C for 20 minutes.

I have worked on it for some times now with good results, but this recipe does seem unsual. Feedback and suggestions are highly appreciated.

Many thanks in advance,

Rose,

Edited by EvillyChic, 10 May 2012 - 01:41 PM.

[DianaM]

Hey Rose, I plan to test your recipe, checked out the pics on your blog. I just made Julia Child's recipe yesterday, and it resulted in a croissant like your Batch 3. More bread-y than flaky, no honeycomb crumb. Julia's recipe has more flour than yours, and probably my technique wasn't the best either.

I'll report back once I've tried it.

[EvillyChic]

Hi DianaM,

Hope to hear more from your oven. I am very excited that you are willing to help me trying this croissant recipe. :) I have never tried Julia Child croissant recipe before, I will, soon.

Rose,

[scott123]

No offense, but I can buy something close to this:

http://newyork.serio...nnerinnards.jpg
http://newyork.serio...oissants-15.jpg

Found in this article here:

http://newyork.serio...ian-payard.html

They're unbelievably expensive, but, unless I have a recipe in front of me that I know can create these kind of results, there's no way I'm making them myself. Besides, I think if I embarked on this quest, it would most likely drive me insane trying to recreate these. Not to mention if I did actually crack the code, I'd probably end up weighing 400 lb. Cracking the pizza code has already trimmed years from my life. This would be death by butter.

Edited by scott123, 17 May 2012 - 05:14 AM.

[Panaderia Canadiense]

Rose, once my life settles down a bit I'll also take a crack at those (I may alter the recipe a little for my altitude, but I'll tell you what I did). Proper croissants are completely unheard of in Ecuador, and I'm craving!

[EvillyChic]

Hi Panaderia,

Thank you for trying out this recipe. I hope to hear more from your oven. :)

Rose,