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CathyZ from Kauai

Have made croissants many times, Marilyn

Veteran Member
3895 posts
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....

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