The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

croissant fever

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devil's picture
devil

croissant fever

first try without experience:



and...


this is the result



it's good looking but it's very hard.


second try with hope:


BUT,where is my rolling pin?



I use my hand to flatten the dough.And,I get these cutie shape croissants.



and finally,







90ye


yes, this is what I suppose to get(soft and crunchy croissant). YEAH!



 


 

Comments

BreadintheBone's picture
BreadintheBone

I think you need to find a croissant recipe. It's a layered dough, and a bit of a pain.


The first step is okay. Once you roll out the dough, you take a block of chilled butter about the same weight as the dough and fold the dough over it. Then roll it out again and fold it. Chill it for a while, then roll it out again and fold it. Roll and fold, then chill. Roll and fold, roll and fold, then chill. Offhand, I think you do this five times. It's been a while since I made them.


THEN you roll it into a square, cut the triangles and proceed as you did. They're very neat, BTW.  Brush with egg and bake.


The things are half butter, which is why they're so delicious, and the roll-and-fold means that you've layered the butter and the dough to make a lovely flaky pastry.

giertson's picture
giertson

I could be wrong, but to me the pictures reveal a layered dough. The sequence jumps from 'just rolled out' to 'triangles', but you can see little discolored tears indicating that butter was folded in. Also, some of them did appear to have many thin layers in the final bakes.

devil's picture
devil

i miss out to take photos of some important steps bcoz my hands are oily after taking the butter. 

ladychef41's picture
ladychef41

Croissant dough is a "laminated" or "rolled in" dough. It's a dough in which fat is incorportated into the dough in many layers by using rolling and folding techniques. The alternating layers of fat and dough give it the flaky texture. The steam created from the rolled in butter also contributes to the "rise" of the dough when baking... Just as it does in puff pastry which uses no yeast at all...


 


Wendy

cake diva's picture
cake diva

I suspect it might be a quick-rise yeasted dough shaped into crescents.  I just don't think anyone would go through all the trouble of making croissant the old-fashioned way and only make a small batch. They look good though! -- cake diva

Green Tea's picture
Green Tea

Wow!  Looks wonderful!  So many people are making croissants these days... I need to too! :)

devil's picture
devil

the butter melt and flow out to the pan during the baking time.does this happens when you all bake croissants?

Amori's picture
Amori

I gave up making croissants years a go due to the work & calories involved, true thing, no yeast was involved. I didn't get butter flow but the pans looked shiny where the croissant was layed. Thanks for posting!

BreadintheBone's picture
BreadintheBone

I can certainly understand that! Oh, well, needs more practice, then. May I come and help you eat up the ones you create during practice?

devil's picture
devil

i think i need to be more hardworking so that i can get my perfect croissants.