Posted by Gerard on January 15, 1998 at 16:31:16:
In Reply to: Re: Urgent!! Recipe for croissant please posted by Richard Luke on January 15, 1998 at 14:55:45:
I remember that article well, those croissants weren't made by a baker, they were the worst crap I've ever seen....I wrote and sent photos of real croissants.
Bon Apetite kinda got defensive. I told them a better looking croissant could be made with pie dough.
Heres a fairly standard formula.
This will make around 130 3+oz croiss.
4 oz salt to every gal of liquid, milk or water.
16 oz sugar for gal liquid.
8 oz yeast (more or less, none critical).
13+ lb flour, semi stiff dough depending if you have a
sheeter.Use bread flour at a minimum,
I don't weigh the flour so can't say for sure,
1st choice use
hi-gluten.
6lb fat,all butter for soggy croiss, marg for flake.
I use 2 butter and 4 marg, all unsalted.
one 3 fold and one book.
minus a sheeter machine I'd go with all marg and 2 book
folds.
Interestingly, the supposedly BEST ingredients don't make
for best croissants, baking is never the sum of its total
parts.This is a common misconception that all cooks fall for from time to time.
You realise it takes skill to make these?
you can't just take a recipe and learn to bake by reading.
Gerard
Gerard.