It was time to branch out and make croissants. I made plain, almond
filled and chocolate ones from the same batch of dough.

This was not anything I was going to wing the first time out so I
watched the Julia Child/Esther McManus videos to pick up some
technique, as well as referred to the same recipe in the Baking with
Julia book::
http://www.pbs.org/juliachild/meet/mcmanus.html

But I actually I used this recipe, although I had fresh yeast
available.

http://www.evilshenanigans.com/2009/...er-croissants/

Results are shown at the link below. I am not going to complain one
little bit and though I know it'll get easier next time out, I am
pretty proud of these. What's not to like about a dough that takes 20
ounces of butter?

http://www.flickr.com/photos/2564880...7623621118610/

Boron

On Mar 15, 10:23*am, Boron Elgar > wrote:
> It was time to branch out and make croissants. *I made plain, almond
> filled and chocolate ones from the same batch of dough.
>
> This was not anything I was going to wing the first time out so I
> watched the Julia Child/Esther McManus videos to pick up some
> technique, as well as referred to the same recipe in the Baking with
> Julia book::http://www.pbs.org/juliachild/meet/mcmanus.html
>
> But I actually I used this recipe, although I had fresh yeast
> available.
>
> http://www.evilshenanigans.com/2009/...er-croissants/
>
> Results are shown at the link below. I am not going to complain one
> little bit and though I know it'll get easier next time out, I am
> pretty proud of these. What's not to like about a dough that takes 20
> ounces of butter?
>
> http://www.flickr.com/photos/2564880...7623621118610/
>
> Boron

I must say I'm impressed. How many layers did you roll out?
The reason I've never made them is that it seems to sound so labor
intensive. How long did it take you???

On Mon, 15 Mar 2010 10:37:17 -0700 (PDT), ImStillMags
> wrote:

>On Mar 15, 10:23*am, Boron Elgar > wrote:
>> It was time to branch out and make croissants. *I made plain, almond
>> filled and chocolate ones from the same batch of dough.
>>
>> This was not anything I was going to wing the first time out so I
>> watched the Julia Child/Esther McManus videos to pick up some
>> technique, as well as referred to the same recipe in the Baking with
>> Julia book::http://www.pbs.org/juliachild/meet/mcmanus.html
>>
>> But I actually I used this recipe, although I had fresh yeast
>> available.
>>
>> http://www.evilshenanigans.com/2009/...er-croissants/
>>
>> Results are shown at the link below. I am not going to complain one
>> little bit and though I know it'll get easier next time out, I am
>> pretty proud of these. What's not to like about a dough that takes 20
>> ounces of butter?
>>
>> http://www.flickr.com/photos/2564880...7623621118610/
>>
>> Boron
>
>I must say I'm impressed. How many layers did you roll out?
>The reason I've never made them is that it seems to sound so labor
>intensive. How long did it take you???

It is a 2 day job, as the dough has to be refrigerated in between
roll-outs/folds.

I did 4 folds.

Every recipe seems to call for a bit of difference in technique, but
most require a good long cold retard either of the first dough, before
the butter is added, or when the croissants are fully shaped. Since I
am used to overnight retarding in the fridge, that is what I did. I
prepped the dough and the butter "flat" and refrigerated them both
overnight..

Someone here on rfc, which person specifically, am embarrassed to say,
escapes me at the moment, went through quite a long process of making
croissants with several different recipes and technique instructions.
I am not sure which she ultimately preferred, but I hope she'll pop up
in this thread.

It really isn't a difficult thing to do, and I think I put it off for
so long because I thought it would be very complicated, but it is
straightforward. Watching the video or looking at the photos really
helps. Since I am a sourdough baker, I am used to babying my doughs
along for a coup0le of days, anyway, so the length of time was not
unusual to me.

This is not something I would undertake in warm weather, though.

Boron

On Mon, 15 Mar 2010 13:23:04 -0400, Boron Elgar
> wrote:

> But I actually I used this recipe, although I had fresh yeast
> available.
>
> http://www.evilshenanigans.com/2009/...er-croissants/
>
> Results are shown at the link below. I am not going to complain one
> little bit and though I know it'll get easier next time out, I am
> pretty proud of these. What's not to like about a dough that takes 20
> ounces of butter?
>
> http://www.flickr.com/photos/2564880...7623621118610/
>

Congratulations! Yours look better than the blog's.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 15 Mar 2010 12:11:01 -0700, sf > wrote:

>On Mon, 15 Mar 2010 13:23:04 -0400, Boron Elgar
> wrote:
>
>> But I actually I used this recipe, although I had fresh yeast
>> available.
>>
>> http://www.evilshenanigans.com/2009/...er-croissants/
>>
>> Results are shown at the link below. I am not going to complain one
>> little bit and though I know it'll get easier next time out, I am
>> pretty proud of these. What's not to like about a dough that takes 20
>> ounces of butter?
>>
>> http://www.flickr.com/photos/2564880...7623621118610/
>>
>
>Congratulations! Yours look better than the blog's.

Thanks, but I am sure it is beginner's luck.

This morning I discovered the Perfection Photos of croissants. I
cannot even imagine what it takes to create these:

http://sundayhotpants.nocturne.net.n...7134/croissant

Boron

On Mon, 15 Mar 2010 15:39:02 -0400, Boron Elgar
> wrote:

> On Mon, 15 Mar 2010 12:11:01 -0700, sf > wrote:
>
> >On Mon, 15 Mar 2010 13:23:04 -0400, Boron Elgar
> > wrote:
> >
> >> But I actually I used this recipe, although I had fresh yeast
> >> available.
> >>
> >> http://www.evilshenanigans.com/2009/...er-croissants/
> >>
> >> Results are shown at the link below. I am not going to complain one
> >> little bit and though I know it'll get easier next time out, I am
> >> pretty proud of these. What's not to like about a dough that takes 20
> >> ounces of butter?
> >>
> >> http://www.flickr.com/photos/2564880...7623621118610/
> >>
> >
> >Congratulations! Yours look better than the blog's.
>
> Thanks, but I am sure it is beginner's luck.
>
> This morning I discovered the Perfection Photos of croissants. I
> cannot even imagine what it takes to create these:
>
> http://sundayhotpants.nocturne.net.n...7134/croissant
>
Thanks for the pointer! Did you already know about that first cut
before rolling? I didn't.


--
I love cooking with wine.
Sometimes I even put it in the food.

Boron Elgar wrote:

> On Mon, 15 Mar 2010 12:11:01 -0700, sf > wrote:
>
>
>>On Mon, 15 Mar 2010 13:23:04 -0400, Boron Elgar
> wrote:
>>
>>
>>>But I actually I used this recipe, although I had fresh yeast
>>>available.
>>>
>>>http://www.evilshenanigans.com/2009/...er-croissants/
>>>
>>>Results are shown at the link below. I am not going to complain one
>>>little bit and though I know it'll get easier next time out, I am
>>>pretty proud of these. What's not to like about a dough that takes 20
>>>ounces of butter?
>>>
>>>http://www.flickr.com/photos/2564880...7623621118610/
>>>
>>
>>Congratulations! Yours look better than the blog's.
>
>
> Thanks, but I am sure it is beginner's luck.
>

The trickiest part is getting the final proof just right, which
it appears you totally nailed.

--
Mort

Boron Elgar wrote:

>
> Results are shown at the link below. I am not going to complain one
> little bit and though I know it'll get easier next time out, I am
> pretty proud of these. What's not to like about a dough that takes 20
> ounces of butter?
>
> http://www.flickr.com/photos/2564880...7623621118610/
>


Wow, that's impressive!

gloria p

On Mon, 15 Mar 2010 13:23:04 -0400, Boron Elgar
> wrote:

>It was time to branch out and make croissants. I made plain, almond
>filled and chocolate ones from the same batch of dough.
>
>This was not anything I was going to wing the first time out so I
>watched the Julia Child/Esther McManus videos to pick up some
>technique, as well as referred to the same recipe in the Baking with
>Julia book::
>http://www.pbs.org/juliachild/meet/mcmanus.html
>
>But I actually I used this recipe, although I had fresh yeast
>available.
>
>http://www.evilshenanigans.com/2009/...er-croissants/
>
>Results are shown at the link below. I am not going to complain one
>little bit and though I know it'll get easier next time out, I am
>pretty proud of these. What's not to like about a dough that takes 20
>ounces of butter?
>
>http://www.flickr.com/photos/2564880...7623621118610/
>
>Boron

Absofreaking beautiful. Great job and thanks for the photos.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/14/10

On Mon, 15 Mar 2010 18:35:28 -0700, koko > wrote:

>On Mon, 15 Mar 2010 13:23:04 -0400, Boron Elgar
> wrote:
>
>>It was time to branch out and make croissants. I made plain, almond
>>filled and chocolate ones from the same batch of dough.
>>
>>This was not anything I was going to wing the first time out so I
>>watched the Julia Child/Esther McManus videos to pick up some
>>technique, as well as referred to the same recipe in the Baking with
>>Julia book::
>>http://www.pbs.org/juliachild/meet/mcmanus.html
>>
>>But I actually I used this recipe, although I had fresh yeast
>>available.
>>
>>http://www.evilshenanigans.com/2009/...er-croissants/
>>
>>Results are shown at the link below. I am not going to complain one
>>little bit and though I know it'll get easier next time out, I am
>>pretty proud of these. What's not to like about a dough that takes 20
>>ounces of butter?
>>
>>http://www.flickr.com/photos/2564880...7623621118610/
>>
>>Boron
>
>Absofreaking beautiful. Great job and thanks for the photos.
>
>koko


To you, and Gloria, too, thanks for the notice.

Boron