Jump to content
  • 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.

Croissant crispiness question


Recommended Posts

I am making croissant dough, not to make croissant but Pain aux raisons. I made a set a few days ago and they came out very nice but I ran across this video and I was curious about the statement about making them crispy. In the video they say they mix water and flour the day before which will make them crisp. Will this really work? If so, do you mix all the the flour and water or what portion of the recipe?
I can adapt my recipe to do this but I am not certain the portions.
Edited by oli
Forgot the link (log)
Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...