Posted by Gerard on June 09, 1997 at 02:39:38:
In Reply to: Urgent!! Recipe for croissant please posted by Morris Fenton on June 06, 1997 at 19:34:38:
: Can some one give me the ingredients and quantities please.
: If you've got Albert Roux's book that would be wonderful, but I'll take whatever I can get! I know the method, I just need quantities. Thanks!
4 oz salt to every gal, 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.
I don't weigh the flour so can't say for sure, 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.