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|CathyZ from Kauai||
Have made croissants many times, Marilyn
Joined: Dec 10, 2005
Posted to Thread #30141 at 7:39 pm on Feb 26, 2018
Don't know the book or recipe you are using. I've always made them successfully in a day. The dough does get chilled a few times after each incorporation of the butter (especially in this humid, warm climate) and I use a refrigerated granite slab for rolling (I have granite and put it in the fridge to chill before rolling/ folding)
You know what a Julia fan I am- I have always used her recipe for croissants and have always used unsalted American butter. I doubt the Irish butter will change the consistency that much even without less water.
They don't take that long to bake so I would go with good old-fashioned regular baking. I like the full processing time of them baking but that is just me.
A freshly-baked croissant is one of the best things EVER in food world! Stick a hunk of good chocolate in one or two for pan au chocolat....
Other messages in this thread:
- 30141. Help from anyone who has made croissants from scratch. This is my White Whale. - MarilynFL - 4:39pm on 02/26/18 (20)
- way beyond my skillset but - pmassell_93 - 5:02pm on 02/26/18
- Probably in this age where anything goes, Paul - CathyZ from Kauai - 7:43pm on 02/26/18
- apparently a law in France straight or curved based upon 100% butter or not [NT] - pmassell_93 - 8:58pm on 02/26/18
- Have made croissants many times, Marilyn - CathyZ from Kauai - 7:39pm on 02/26/18
- Another vote for Julia's recipe. I've... - Richard in Cincy - 2:15pm on 02/28/18
- My 2 cents worth: . . . - mistral - 7:44pm on 02/26/18
- If it is an American recipe wouldn't you guess American butter was used to test it? [NT] - CathyZ from Kauai - 7:47pm on 02/26/18
- Yep! (nt) [NT] - mistral - 6:15pm on 02/27/18
- Thanks all! Going to start this tomorrow and will let you know how it goes. [NT] - MarilynFL - 8:45pm on 02/26/18
- Please do!! [NT] - deb-in-MI - 9:47pm on 02/26/18
- I've always used local butter too but that European quality has such a superior flavour. As long as [LINK] - Marg CDN2 - 9:52pm on 02/26/18
- I've decided to use Trader Joe's unsalted butter for the beurrage and save the Irish for schmears. - MarilynFL - 4:14pm on 02/27/18
- I don't have enough milk! Damn. Didn't even think to check that ingredient. [NT] - MarilynFL - 12:33am on 02/28/18
- Watch this video demo!!! Just did a couple of days ago and I think I had too much water in my butter [LINK] - MariaDNoCA - 9:53pm on 02/26/18
- I believe Gesine specifically mentions not using kerrygold butter, But can’t recall why right now. [NT] - MariaDNoCA - 10:01pm on 02/26/18
- She also addresses the straight versus curved croissants, there is a reason, Can’t recall though [NT] - MariaDNoCA - 10:09pm on 02/26/18
- I remember! Straight = made w/real butter. . . Never heard that before. (nt) [NT] - mistral - 6:17pm on 02/27/18
- And we EXPECT a full report. Even is all goes well I'm sure you'll have us in stitches with your - Tess - 2:55am on 02/27/18
- I've made them a few times from the KA recipe. My boss' boss from France was visiting and - Tess - 3:02am on 02/27/18
- I've always used Plugra and Paula Peck's recipe. The resting time - Heather_in_SF - 5:43pm on 02/27/18