Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I can't wait until my freezer is "empty," or back to normal again - so I can start really chilling my cocktail glasses.
Also, I need to do a purchase from Great-Alaska-Seafood (I just think much of their stuff is great), and that's like 8 lbs. of assorted frozen seafood, so I need the room!
Quote
What type of flour should I use?
Most French croissant recipes use pastry flour (T45) to produce a croissant with a light, delicate texture. Bread flour or All Purpose can be used to produce a chewier, more sturdy croissant.
