The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The 'Croissele' part deux

kendalm's picture
kendalm

The 'Croissele' part deux

Heres attempt 2 at the croissant/ canele that, should it eventually work out - well you saw it here first ;)

Since last week where I spontaneously decided to stuff some canele molds with left-over croissant lam, I realized there might be something interesting here.  So this week I decided to do a true blend of canele batter and the dough.  What I had hoped would happen is the batter would encase the dough and sort of creep up the sides of the mold in a capillary fashion.  Instead it (the batter) just kind of settled ultimately creating a canele cap.  You can see this in the pics.  

Another goal this time was to do more of a koign  Amman style dough (hence the upside down photo showing the coin effect) whereby I heavily sugared the roll of dough.  This is due to the fact that last week as I bit into the first creations I just felt this needs to be sweeter.  That part worked. The flavor is much better than attempt number 1.

Not sure if I want to continue pursuing this but will give it some thought and see what might evolve.  

Any thoughts fellow tfl'ers ? 

 

 

 

Comments

alfanso's picture
alfanso

These would seem to be great "snacks" with a cup of coffee or tea for someone who doesn't want to consume an entire croissant.  Perhaps cleve off one or two croissants' worth of dough to make more of these instead of just using the spare dough.  They look really cool and I bet the taste is perfect, or near perfect at this early stage of experimenting.

kendalm's picture
kendalm

Heres the issue.  The croissant dough is so buoyant that getting what is essentially a massive emulsion of one giant particle (the dough) suspended in batter is really difficult. I tried a few with varying techniques- for example du king a smaller amount of dough with more batter just resulted in the dough rising the the absolute top and then burning.  That another issue and that is that the respective cooking times are wielding different.  20 mins for dough, hour for the batter.  I think it would work of the dough was anchored to the bottom of the mold.  Before I give up though I suppose I'll play around with it for fun.  I will say that it's quite an interesting flavor of the two together.  Fun little experiment - to be passively continued.