Hi!

Just wondering if anyone has good recipes for dough to make croissants. I
have a bread machine, so i would like recipes for bread machines.

Thanks

"Steph G.B" > wrote in message
. ..
> Hi!
>
> Just wondering if anyone has good recipes for dough to make croissants.
I
> have a bread machine, so i would like recipes for bread machines.

Take a look at this before you got too committed to the process:
http://tinyurl.com/zmi0

You need puff pastry. It's not makable in a bread machine.

On Sat, 5 Jun 2004 09:03:33 -0400, "Steph G.B" > wrote:

>Hi!
>
>Just wondering if anyone has good recipes for dough to make croissants. I
>have a bread machine, so i would like recipes for bread machines.
>
>Thanks
>

Dr.Needles wrote:

> You need puff pastry. It's not makable in a bread machine.

No, you need yeasted puff pastry, in other words a yeasted, laminated
dough. Croissants are yeasted.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sat, 05 Jun 2004 18:55:16 GMT, Reg > wrote:

>Dr.Needles wrote:
>
>> You need puff pastry. It's not makable in a bread machine.
>
>No, you need yeasted puff pastry, in other words a yeasted, laminated
>dough. Croissants are yeasted.

I think the original poster is more concerned about his bread machine
than he is about whether or not he needs yeast.

Dr.Needles wrote:

> I think the original poster is more concerned about his bread machine
> than he is about whether or not he needs yeast.

Well, neither the OP nor anyone else should be under the illusion
that croissants are made out of puff pastry, which is what you
posted. Just thought I'd clear things up.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Has anyone tried making croissants from frozen puff pastry dough? It
would seem to be an easy thing to cut triangles rom the dough, roll
them, and bake. I have not tried it, as I just thought of it, but i
would be interested in the input from someone with more free time.
Mike Acord

Mike Acord wrote:

> Has anyone tried making croissants from frozen puff pastry dough? It
> would seem to be an easy thing to cut triangles rom the dough, roll
> them, and bake. I have not tried it, as I just thought of it, but i
> would be interested in the input from someone with more free time.

I've done it with puff pastry and had very good results. I've
used chocolate, fruit, and savory filling etc, all the same that you'd
use for a croissant. It will not be the same as a crossaint however. It
will lack the yeasty flavor and unique texture that a true
croissant has.

The advantage of it is that you don't have the timing and
temperature issues that you do with a yeasted croissant, i.e.
there is no rising of dough, etc. The logistics are much simpler
with puff pastry, but what you end up with is a puff pastry
product, not croissants.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Mike Acord" > wrote in message
...
> Has anyone tried making croissants from frozen puff pastry dough? It
> would seem to be an easy thing to cut triangles rom the dough, roll
> them, and bake. I have not tried it, as I just thought of it, but i
> would be interested in the input from someone with more free time.
> Mike Acord

You wouldn't be making croissants. As has already been pointed out,
croissant dough is yeasted and puff pastry is not. They are both laminated
doughs. That is where the similarity begins and ends.

On Sun, 06 Jun 2004 21:57:37 GMT, "Vox Humana" >
wrote:

>
>"Mike Acord" > wrote in message
...
>> Has anyone tried making croissants from frozen puff pastry dough? It
>> would seem to be an easy thing to cut triangles rom the dough, roll
>> them, and bake. I have not tried it, as I just thought of it, but i
>> would be interested in the input from someone with more free time.
>> Mike Acord
>
>You wouldn't be making croissants. As has already been pointed out,
>croissant dough is yeasted and puff pastry is not. They are both laminated
>doughs. That is where the similarity begins and ends.
>

Howdy,

I would add that the best croissants are not risen with commercial
yeast but instead use natural leavening (what many would call
sourdough.)

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth > wrote in message >. ..
> On Sun, 06 Jun 2004 21:57:37 GMT, "Vox Humana" >
> wrote:
>
> >
> >"Mike Acord" > wrote in message
> ...
> >> Has anyone tried making croissants from frozen puff pastry dough? It
> >> would seem to be an easy thing to cut triangles rom the dough, roll
> >> them, and bake. I have not tried it, as I just thought of it, but i
> >> would be interested in the input from someone with more free time.
> >> Mike Acord
> >
> >You wouldn't be making croissants. As has already been pointed out,
> >croissant dough is yeasted and puff pastry is not. They are both laminated
> >doughs. That is where the similarity begins and ends.
> >
>
> Howdy,
>
> I would add that the best croissants are not risen with commercial
> yeast but instead use natural leavening (what many would call
> sourdough.)
>
> All the best,

Sourdough croissants?
If that croissant is in the classification of the viennese pastries
therefore flaky, whether its bakers yeast raised or sourdough does not
matter.The latter does not lend either to a good quality product.
Besides croissants even with normal yeast takes some time to proof if
that is leavened with starter( needs longer proofing than normal
bakers yeast raised croissant),by that time its fully proofed for
baking the roll in fat( likely butter) will have started to ooze out
affecting the flakiness of the end product.Or there is the tendency
that the descrite layering obtained by careful dough laminating
process will be reduced due to the acidity which weakens the gluten
and make it appear squat looking
Therefore the more flaky and well laminated you want from that item
its is sensible that the product must be not be standing in a proofer
for a really extended period in order to obtain an optimum quality
plump looking croissants.
However if you are looking at croissant shape roll which can be
appropriately called crescents with no or just minimal fat( no
layering) then that will be desirable as the flavor of sourdough will
give it and added edge.
BTW, with the standard croissants dough ,even by adding and old dough
will already confer some slight sourness to the product which makes
the consumer think that is really made with sourdough.
Best Croissants should have a distinctive buttery taste, flaky
texture with nice flavor( not too sour but aromatic) .It should have a
balance in taste with no overpowering acidic taste that is strongly
associated with sourdough and less with such viennoisierre.
Roy

On Sun, 06 Jun 2004 20:44:40 GMT
Mike Acord > wrote:

> Has anyone tried making croissants from frozen puff pastry dough? It
> would seem to be an easy thing to cut triangles rom the dough, roll
> them, and bake. I have not tried it, as I just thought of it, but i
> would be interested in the input from someone with more free time.


What's even easier is if you're already in the freezer section at the
grocery store, you can just get these packages made by Pillsbury . . .

OMG. bite your tongue. qahtan




"Eric Jorgensen" > wrote in message
news:20040610070358.66ba8e63@wafer...
> On Sun, 06 Jun 2004 20:44:40 GMT
> Mike Acord > wrote:
>
> > Has anyone tried making croissants from frozen puff pastry dough? It
> > would seem to be an easy thing to cut triangles rom the dough, roll
> > them, and bake. I have not tried it, as I just thought of it, but i
> > would be interested in the input from someone with more free time.
>
>
> What's even easier is if you're already in the freezer section at the
> grocery store, you can just get these packages made by Pillsbury . . .
>

Far as I can tell, someone wrote:
>Just wondering if anyone has good recipes for dough to make croissants. I
>have a bread machine, so i would like recipes for bread machines.