Some cosmetic changes in preparation for larger site changes in the works.


Help from anyone who has made croissants from scratch. This is my White Whale.

Veteran Member
16089 posts
Joined: Dec 12, 2005


Posted to Thread #30141 at 4:39 pm on Feb 26, 2018

I have made almost every pastry there is, but avoided croissants due to the LONG time constraints. But now I'm retired, I have time, I have fresh yeast and, by golly, I'm going to give this a shot.

Of course, we all know what happened to Ahab.

I'm using "Sarabeth's Bakery: From my hands to yours" recipe and have two questions for you:

1. I bought Irish butter for the beurrage, but then realized that European butter has less water than American butter and I may be screwing things up by using that.
2. I now have a convection option in my oven. Should I use regular heat or convection heat for the baking portion.

This will be a three day project. She says the dough has to sit for 2 days before shaping/baking.

Thanks all

Jesus saves. Buddha recycles.

Other messages in this thread: