The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissants

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Eli's picture
Eli

Croissants

I am interested in some croissants and found this recipe. For those pros out there does this look incorrect with the milk to flour ratio? I think I am over thinking it since it is in lbs and ounces. Brain bubbles today!!

http://www.cookshow.com/recette-video/croissants-pain-au-chocolat-206 

SteveB's picture
SteveB

Not sure about the recipe you linked to, but I know for sure this one works:   :>) 

http://www.breadcetera.com/?p=117

SteveB

www.breadcetera.com

Eli's picture
Eli

I scaled down to a pound to see if it would work. If not I will give your recipe a whirl around the kitchen! Thanks and those look really good! What type of chocolate did you use?

Eli

SteveB's picture
SteveB

I used a Ghirardelli semi-sweet chocolate bar which I cut into small sticks.  Any good quality chocolate will do.  

SteveB

www.breadcetera.com

Mike Avery's picture
Mike Avery

I've made a number of croissants, though I haven't finalized my recipe.

 

In those tests, I found that using a poolish and having butter in the dough both contributed to a better croissant.

 

Unless you have a sheeter, the importance of not overworking the dough can not be over stressed!  If you overwork the dough, you'll have a real fight on your hand at the end.

 

Good croissant recipe sources - go to the SFBI newsletters, they have several excellent recipes.  Also Bernard Clayton's "Small Breads" has a very good one.

 

Mike

holds99's picture
holds99

I've missed your most helpful posts.  Hope all is going well with you and yours.

Howard

Adelphos24's picture
Adelphos24

I agree with Mike 100%


I recently made croissants using my wild yeast sourdough starter. It's a little more work, but the results were excellent.


I have a whole write up about them here:


http://www.improveyourbaking.com/2009/01/21/sourdough-croissants/ 


and I've finally gotten my Chocolate variation posted here:


http://www.improveyourbaking.com/2009/01/21/sourdough-croissants/


Although the chocolate ones aren't in the traditional crescent shape, they were made from the exact same recipe as the plain ones.