Posted by Gerard on December 20, 1997 at 15:41:52:
In Reply to: croissant recipes posted by Draga on December 20, 1997 at 10:19:41:
: Hello,
: I would REALLY APPRECIATE a few good recipes of method and ammounts of how to make flaky croissants.
: I thank you all in advance for your help.
: PS. I am a novice but intrested to learn.
: Draga.
Gee you don't want much do you?
How about Fermats theorum in a nutshell.!
What sort of novice are you, homebaker or trying to do it commercially?, have you tried doing it already, if so what problems did you have.
I could write 10 pages how I do them daily and you'd learn zip.
Try this for comparison,
1 gal water
4 oz salt
20 oz sugar
milk powder if you want but adds little.
5 oz salt
13 lbs approx hi gluten flour.
Make dough fairly stiff, chill to arrest yeast 1 hr.
Roll in 4lb butter, 2 lb oleo, unsalted for both.
You can do 3 single turns, 2 single turns or my way is one single and one book for the fastest and best of both worlds.
If you use all butter you get non flaky soggy buns like burger kings croissandwiche type.
Also all butter means you need a sheeter for any speed, in fact it woulkd be almost impossible by hand.
If you're anywhere near Boston come on down and I'll show you.
Gerard