The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Croissant Dough

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TheresaB's picture
TheresaB

First Croissant Dough

I just finished making croissant dough for the very first time with information I could find on the internet. Wow. Making croissant dough is tough, and I'm still I'm not sure I did it correctly. What I just made tastes good, though it's reminiscent of a bread-child between a buttermilk biscuit and a croissant.


I regret leaving them in the refrigerator overnight after folding the dough, I should've let them rise to something larger. Also I think I put too much milk in them and didn't kneed the dough as much as I should have done. They're tasty, surprisingly! I am absolutely shocked they turned out edible and that those 17 hours of creation, refrigeration and proofing didn't go to waste!  


I combined a few recipes posted on these forums to create this Frankenstein deliciousness (Croissants, but with more milk than originally planned):



 


 


I put some almond paste in these (Same dough):



I haven't tried the bear claws yet, I'm too excited that I didn't burn them to oblivion, or that they're not hard as rocks that I had to post this and share these creations to the world. Also, I'm sure the almond paste filling resembles a hot lava that would scorch the tongue for at least the next 20 minutes.


Hooray!


Tips? Thoughts?


 


*Just realized I should post this as a blog.

Comments

chip c's picture
chip c

It's time to find out what the big deal is about Thomas's English muffin's peaks and vallets or nooks and crannies.  Is this such a big secret that none of us can figure it out? This is big because they made the front page of the NY Times for blocking someone from a job because he knows "the secret"


 


                  ciao