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MarilynFL

Help from anyone who has made croissants from scratch. This is my White Whale.

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Joined: Dec 12, 2005

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Posted to Thread #30141 at 4:39 pm on Feb 26, 2018

I have made almost every pastry there is, but avoided croissants due to the LONG time constraints. But now I'm retired, I have time, I have fresh yeast and, by golly, I'm going to give this a shot.

Of course, we all know what happened to Ahab.

I'm using "Sarabeth's Bakery: From my hands to yours" recipe and have two questions for you:

1. I bought Irish butter for the beurrage, but then realized that European butter has less water than American butter and I may be screwing things up by using that.
2. I now have a convection option in my oven. Should I use regular heat or convection heat for the baking portion.

This will be a three day project. She says the dough has to sit for 2 days before shaping/baking.

Thanks all


Jesus saves. Buddha recycles.


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