The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introducing the 'croissanele'

kendalm's picture
kendalm

Introducing the 'croissanele'

On a pastry kick.  For those of you who love to laminate and work with brioche doughs, I always have about 1-2 croissants worth of off-cuts which usually get balled up and baked along side the croissants then promptly cursed and thrown out.  This is what they 'monkey bread'  it's just quasi laminated waste.  So today I decided to stuff it into canele molds.  It's a bit of trip since they look like canele but taste like kouign aman.  This has got thinking of some interesting ideas from here.  Main thing to note here is that all the dough went to good use ! 

Comments

MTloaf's picture
MTloaf

High class hush puppies for a french poodle and not for just any old hound. I have a weakness for croissants, it is half the reason I don't try to make them myself the other is hot hands. They look scrumptious. You may have created a new fad.

kendalm's picture
kendalm

And he loves croissants (no kidding)  Probably his french heritage...but then again he also raids the trash at night on occasion :\ 

alfanso's picture
alfanso

Few and far between are the real original additions into bread and pastry.  Cronuts, pan de cristal, ciabatta...  With some work, this could be the new entry!  They look like they go down too easily!

From https://food52.com/blog/24655-kouign-amann-history

"According to one story, the invention of the kouign-amann was a fortuitous accident. Around 1860, in the Finistère town of Douarnenez, a baker named Yves-René Scordia ran out of desserts and improvised with leftover bread dough. He combined the “laminating” technique for making croissants—repeatedly folding cold butter into rolled-out sheets of dough—with a healthy amount of sugar, and the result was a pastry with a caramelized, golden crust and a hint of browned butter."

kendalm's picture
kendalm

I think would cringe at this idea and I understand completely.  I've tried a few variations such ad chocolate and even absinthe.  Only the absinthe in my opinion counts as acceptable since is such a minor change up - that the the shot of liquor and plus I love anise.  This idea however is really a way to make use of leftover so I dont see this as canele bastardization but rather remminant glorification.  The next step I think is trying to get a canele crust with the crunutty interior by mixing up some batter and figuring out how to combine.  Will see ... 

alfanso's picture
alfanso

equally offended by cronuts and Burger King's Croissan'wich.  In the BK entry I think all humans worth their salt should be offended.  Even Dunkin' Donuts offers something they call (sp?) cro donuts.  Just enough to avoid the lawsuit.

 However M. Ansel created a unique item that had and may still have lines of people queued up outside the bakery to score one or more.  His reputation has soared and his bank account hasn't been the same since.

Perhaps investing in something untested like this helps to answer the question of how to make a small fortune.  Start with a large fortune!

Southbay's picture
Southbay

Sometimes I take discard scraps and kinda make like a danish with jelly and cream cheese. You could also turn a laminated dough into cinnamon rolls. The extra layers give them a nice texture.

kendalm's picture
kendalm

But not a huge fan.  Over time you get better and minimizing scraps but it still sucks to toss then or bake something you wont eat.  My problem is I usually neglect them in the oven and then come back to a hockey puck ! 

Benito's picture
Benito

Great idea for your left over croissant dough, very original and inventive Geremy.

Benny

kendalm's picture
kendalm

To the next level with batter.  TBC ...