The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissants without butter

AnnaZ's picture
AnnaZ

Croissants without butter

This summer I was in a little bakery in Wyoming and purchased a 4-pack of croissants.  They were flaky,tender, and the best I've ever had.  The ingredient list had shortening, not butter.  I tried to research a "butter-less" croissant, but Chef Google did not come up with anything.  I did find a product called "roll-in shortening" but the website where I found it required a 50 pound purchase.  Ummmm........don't think so.  Can I use plain old shortening?  Does it take a special kind?  Should I just forget it and dream of the sublime croissant of Wyoming??   LOL

AnnaZ's picture
AnnaZ

Well, I guess I will not pursue shortening croissants.  When I decide to make them I'll use butter.

breadman1015's picture
breadman1015

About 60 years ago, I worked in a kosher bakery that used a Fleishman's product that was called "Puff Paste" Shortening instead of Butter for both croissants and their puff paste. I assume that a similar product is still available.

julie99nl's picture
julie99nl

Margarine is frequently used for croissant.