The Fresh Loaf

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Real Croissant Vs 20 Mins Croissant by Edd Kimber

July 11, 2017 - 9:54pm
ketupat007's picture
ketupat007

Real Croissant Vs 20 Mins Croissant by Edd Kimber

Hi Everyone!

I am wondering if anyone has tried using Edd Kimber's 20 mins Croissant dough recipe?  How did it turn out? Was it as nice as the real deal?  Some people told me that some shops now uses the "rough" method to do croissants as its faster.  If you really want the real deal, you have to go to artisan shops.

Hope to hear from you guys soon.

Thank you and have a wonderful day.

Cheers!

 

 

 

 

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Colin2's picture
Colin2
Jul 12 2017 - 9:32pm

It's not exactly 20 minutes, is it?  From a quick scan of the versions online it's almost as much time and work as the normal method.

I remember a puff pastry recipe that used the same idea: add chunks of butter to a dough and then squash it flat rather than starting with a careful flour-butter-flour laminate.  There's no reason that can't work OK in skilled hands, but I'm still not convinced there's much time advantage.

ketupat007's picture
ketupat007
Jul 13 2017 - 8:06am

Thanks Colin2 for your reply.  I have been doing the dough-butter-dough lamination using my little old pinwheel to make some homemade croissants.  Just heard about the 20mins Edd Kimber recipe and was wondering if it will work.  I started with croissants which takes 3 days to make to 1 day to make croissants.  I guess getting older and with kids, faster is better.

Thanks again for your reply.

Cheers!

 

 

fupjack's picture
fupjack
Jul 14 2017 - 9:14am

I've been practicing croissants at home - the things that have sped it up for me are:

  • Refrigerating everything - if I really, really push it I can get two turns in before everything warms too much
  • 1 book fold + 1 letter fold instead of 3 letter folds
  • High fat butter and using the freezer instead of the fridge to chill - cools faster in the freezer but the butter doesn't harden quite as quickly.

I've been able to get croissants done within an evening after work...  but there isn't a lot of room for error; they weren't the best.  I'm happy to eat the mistakes.

ketupat007's picture
ketupat007
Jul 14 2017 - 7:54pm

Thanks for your reply fupjack.  Same here...freezer is my friend. I place my dough in the freezer after each turn.  Everything is done within 1 day.   Don't be too hard on yourself.  Practice makes prefect.  I have eaten a lot of my "mistakes" and now, my family enjoy nice buttery croissants.