 From the photo it looks like it's lined with dough...
then what? A custard mix like a quiche or a fluffy souffle mix on top of the fillings or?
No, never had one, but they look good.
From the way it looks I'm guessing a "real" croissant dough, not those little do it yourself crescent packages. I've done layered danish by hand and boy is it time intensive. It's worth it in the long run, but jeez!
Plus you have to allow for the fact that it rises like mad. The very first time I made them they started out the size of a pre-proofed french baguette...about 2 inches in diameter. I filled them (about 3 inches across with filling) and after proofing and then baking they looked like beached whales! LOL! I mean, they were HUGE!!! It never said THAT in the recipe!
I suppose if you can get close using a pre-packaged item then it might be worth your time to use it. Maybe you can find a bakery that makes them from scratch (of course you'd have to see if the end product was any good) and see if you can buy a couple of unbaked ones as an experiment.
You got my curiosity piqued! I'm hungry now and it's breakfast and not a souffle to be found! <wah!>
April  |