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My 2 cents worth: . . .

Veteran Member
2491 posts
Joined: Dec 31, 2005


Posted to Thread #30141 at 7:44 pm on Feb 26, 2018

The French use european butter, right? I'd go with that since you have it already.

I believe lots of commercial bakeries use convection ovens; so go with that. Or if you wish to go with a still oven, make sure you pre-heat well.

And the long rise (the three day process) should ensure a flavorful dough for your croissant.

Let us know how they come out!

A Proud "Master Food Preserver San Bernardino County" since 1996!

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