January 12, 2015 - 2:37pm
Gipfelli
Not sure if I have spelt that correctly. These are a variation of croissants but seem to be crisp, light & flaky but not as buttery. I have eaten them many times in Switzerland but never found a recipe. Can anyone help? I have had a go once at making croissants and it wasnt very successful so would like to try again but would prefer to try Gipfeli if possible.
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Or even rough puff, perhaps?
how is that made? I feel they are more bready than puff pastry but always thought they were more of a reduced butter version of croissant. I am intrigued.
In German out of Switzerland... Point is they are croissants. Spelled Gipfeli (one L)
http://www.annabelle.ch/kochen/rezepte/rezept-für-croissants-gipfeli-selbst-gemacht-29087
(The above link will only get you to the home page, try pasting the address in your search machine. It is also listed below with more links.)
What time of the year did you eat them? Butter tastes different year round. Here are more links.
By "rough puff" do you mean a "blitz puff pastry?" The more marbled dough made with chinks of cold butter and less layers?
If it is any help, here there are several basic kinds and the name refers to the shape. One labeled so and the more typical buttery one "butter-croissants" Try using your favourite yeasted white dough recipe that contains some butter and use milk instead of water or a mixture. Forget the butter layers and just roll out into a large narrow rectangle after the bulk rise. Cut into triangles and roll up like croissants. Brush milk instead of egg yolk to keep the crust soft.
I will try the recipe from the www.annabelle.ch website - hopefully during the next week. thanks for that link as I have often searched but haven't found many Swiss ones. When we go to Switzerland it is usually June/July and eating gipfeli is always a treat - they are so much nicer than the croissants available here.
As Mini already stated, Gipfeli are simply croissants, every bakery has thier own variation, some places are a little stingy with the butter, some confuse margerine for butter, some use stale butter...many places though make very good Gipfeli. After a while, one develops a good eye for them and can tell which ones to buy and which ones to leave for someone else.
cheers from the heart of Gipfeliland