September 6, 2009 - 2:28am
Hello from Scotland
Hello,
I am a novice baker from Aberdeen in NE Scotland. I was looking for advice on croissants when I found your wonderful site. I believe I'll learn a fair bit from you guys. Now to find the right place in the forums to ask silly questions about croissant baking.
Yours Aye
Pest
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Welcome Pest. I, too, will soon embark on a croissant quest. A lot of people swear by Ester's method. I've not yet tried it, but it's on my short list of next baking items.
http://www.pbs.org/juliachild/meet/mcmanus.html#
If you try it, I'd love to hear your results.
Regards,
Frosty
Plan to spend an entire w/e making those. Tried it once & they were a (delicious) disaster.
Spent a week in Glasgow 15yrs ago & enjoyed one of the most delicious baked goods I've ever eaten - milk scones. In fact, despite UK reputation/stereotype of bad food, every meal there was a delight. I'd love a good, authentic shortbread recipe.
Oh, I also enjoyed a LOT of bubs/pints. The Guinness flows like water from the tap over there.
When I first arrived in America in 1967 I was given this recipe by a Scottish friend and everyone who has tried it likes it.
Scottish Shortbread by Margaret McLaren
3 sticks butter at room temperature, 1 heaping cup icing sugar, 1 egg yolk, 4cups ap flour, sifted. Preheat oven to 300*. Sift sugar into bowl, add butter and knead, mix in egg yolk. Add flour one cup at a time. Roll into lump the shape of a jellyroll, divide into 3 for 8" to9" rounds. Pat out onto wax paper (parchment?) to 1/4" to 1/2" thickness, prick all over with fork, crimp edges. Bake 45 minutes to 1 hour.
I usually line sponge pans with wax paper and pat the dough to fit, and I imagine parchment paper would work, A.
Like so many bread recipes, and maybe even more so in the case of croissants, following the instructions exactly is essential. I have repeatedly made croissants following Esther's recipe and they have been great. The added bonus of being able to watch her do it on video was a big help for me.
I recommend her recipe and technique,
Jeff
I found this site when looking for information on cultivating my own wild yeast, 6.5 months ago. There's so much information and wonderful pictures here I will never want to leave! :-)