The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissants

  • Pin It
txfarmer's picture
txfarmer

Croissants


Made these following the recipe in the Tartine baking book. The recipe is 7 pages long, took me 3 days, yacks, but the results are well worth the effort. You can find the recipe online here: http://kitchenmusings.com/2007/01/my_attempt_to_m.html . I was a big fan of the bakery when I lived in CA, that's why I must try the recipe despite the intimidating details. We loved the crispy shell, crumbly texture biting in, and hollow, many layered, lighter than air crumb.




 


As far as taste goes, we loved how buttery they are. Long fermentation did add layers to the flavor, if we hadn't had the sourdough Pandoro a few months ago, we would've been 100% satisfied. However, being spoiled by that 90 hour Pandoro, we now think it could be improved if there's a bit more "tang". I am now searching for a good sourdough croissant recipe to try next.



Also made the chocolate variation, very good.



 


These are American sized huge croissants, just like how they sell them in the store. I made the whole recipe, but only used half of the dough for this batch, good call since otherwise we won't be able to finish them and my oven wouldn't have been big enough. For the other half, I will make smaller, more European style ones, so the ratio of the crispy shell would be higher.


Comments

althetrainer's picture
althetrainer

My mouth is watering!  It sure looks delicious!  Three days?  That's what I call patience and yours being rewarded!  Excellent work!


 


Al


txfarmer's picture
txfarmer

Thanks!

LeadDog's picture
LeadDog

They look great.  Here is my recipe for sourdough croissants.


http://oakflatsourdough.homeunix.com/index.php/2010/Bread/sourdough-croissant.html


Lots of people like them but I haven't found anyone that doesn't like croissants.

txfarmer's picture
txfarmer

Thank you so much for the link, I will definitely try it.

jennyloh's picture
jennyloh

These are great looking croissants.  I do admire your patience,  I always feel that croissants does take a lot of effort and time to make.....

sparklesea's picture
sparklesea

They look fabulous!  The most recent issue of Cuisine at Home (April 2010) has a croissant recipe that includes a different method for the butter.  Place the sticks of butter side by side on a piece of parchment paper and pound with a rolling pin to soften the butter.  Sprinkle 2 Tbsp. flour on the butter and top with another piece of parchment paper.  Roll the butter into a 9x11 inch rectangle and chill until ready to use.


 


This recipe also breaks down the process into 3 days.


 


 

txfarmer's picture
txfarmer

Yeah, I've seen and used that technique before, it does make the butter spreading easier.

txfarmer's picture
txfarmer

They are indeed time consuming, that's why I only make them ver occasionally.