The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

When it all goes bad...

aptk's picture

When it all goes bad...

I was trying for croissants, ended up with butter everywhere, divided the dough into six pieces, tried to roll it into a ball, shaped it with an apple corer, gave each an egg bath and sprinkled sesame seed in the center. Looks like crap but tastes absolutely wonderful!


Janetcook's picture

These look great to me.  Just asking to be eaten.  What an original 'save'.  I never would have thought to use an apple corer on dough but now I have a new 'tool' to use when I want a new shape for rolls.

Thanks for sharing!


Heidi Napier's picture
Heidi Napier

These look great; so what if they don't look like commercial bakery croissants?  I bet they taste even better.  This reminds me of some advice I heard from Julia Child; she said  that if a dish doesn't turn out to look like it should, you declare it to be something else and serve it anyway!!  So just call them something else instead of croissants.

yy's picture

Actually they look like chrysanthemum blossoms, and if you hadn't called it a mistake, I'd have asked you how you made them that way :-)

loafette's picture

I'd call them 'croissanthemums! If someone can name something 'Cro-nuts', I think you're ahead of the game...

Laura :0))

dstroy's picture

May not be the shape you intended, but I wouldnt have known that had you not said it! They are looking delicious to me! I love the idea of using an apple corer for the shape!