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Croissants

post #1 of 19
Thread Starter 

Has anybody successfully made Croissants at home? I have heard it is very hard to do in a home kitchen, but I want to give them a try.

 

I have seen a few recipes which make it sounds pretty simple, but I am sure a lot can go wrong.

 

Does anybody have any tips please?

 

Thanks very much!

Goldi

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post #2 of 19
Making croissants isn't easy at all!
It takes time, lots of time.... (About 15h)
post #3 of 19

They can take some time.  Checkout the recipe in THE BAKERS COMPANION by KA.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #4 of 19
Croissants are why I'm a cook and not a baker. Bakers are more intelligent, civilized versions of cooks.
Do or Do not - There is no Try. - Yoda
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post #5 of 19
They are not that difficult, although they seem intimidating. Pay attention to detail. Ive made thousands so far. Happy to help you out if you need it.
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post #6 of 19
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post

They can take some time.  Checkout the recipe in THE BAKERS COMPANION by KA.

Thanks very much, I will do.

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post #7 of 19
Thread Starter 
Quote:
Originally Posted by rat View Post

They are not that difficult, although they seem intimidating. Pay attention to detail. Ive made thousands so far. Happy to help you out if you need it.

Thanks everyone for your answers, they do take a long time!

 

Thanks rat, I'll give it a whirl, and I'm sure I'll have questions/need help after.

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post #8 of 19

The process is long but not daunting.  Use quality butter and I prefer using unsalted butter for my baking.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #9 of 19
Thread Starter 

Thanks. I will post photos of how I get on.. even if its a mess lol.gif

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post #10 of 19

Goldi: with your talent, I have no doubts how they will turn out, think positive !

Petals
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post #11 of 19
Thread Starter 
Quote:
Originally Posted by petalsandcoco View Post

Goldi: with your talent, I have no doubts how they will turn out, think positive !

Thanks petal, you're way too kind blushing.gif

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post #12 of 19
So, umm yes.... we are waiting for croissant pictures.
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post #13 of 19
Thread Starter 

I'm planning to make them Friday when I'm at home,  then it canrest over night and I can bake them for Breakfast Saturday.

I'll keep you posted!

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post #14 of 19
Thread Starter 

It's very very hot, and the butter was very very melty..  so far I have found rolling out the butter to be the hardest part. I had to roll it and then re-chill it because it was far too soft. The afternoon sun is streaming through my kitchen windows right now so that's not helping.

 

So first fold done, now resting for an hour. Then to roll out, refold and chill again, and then I have to do that twice more before allowing it to rest  overnight.

 

 

Quick question if you don't mind: the recipe says "...then wrap the dough in cling flim and set aside to rest overnight".

 

I assume this means let rest in the fridge, not out in the heat! Correct? If so, should I get it out 30 mins before I'm ready to cut and roll into croissants for breakfast tomorrow morning?

 

Thank you!

Goldi 

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post #15 of 19
Thread Starter 
6:45am on a Saturday morning, and I'm up and rolling out freshly made croissants for breakfast. Must be crazy.

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Good food is the foundation of genuine happiness

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post #16 of 19
Well you let it rest until you need the dough. Then rolling, shaping and proofing is the final step! I just got dome making about 240 pieces for brunch.
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post #17 of 19

ALWAYS ALWAYS chill in-between rolling.  It allows the gluten to relax and firms up the butter.  And that's what I did when I lived in the Berkeley/ SF area, a very cool environment in more ways than one!       cool.gif

Working any kind of dough activates the gluten and makes it tougher, and tougher to stretch.  So the dough must be given a rest for around 20 minutes or so before working it again.  The same holds true for the dough that goes into bread, biscuits and scones.

 


Edited by kokopuffs - 7/20/13 at 9:34am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #18 of 19
Thread Starter 
I did it! They were beautiful, and had quite a few left which I froze. Also have some for brekkie today to.
I'll make again, on a less hot day. Rolling the butter was a nightmare.

I'll try and upload a photo, but it didn't work from my iPhone last time.. Here goes, apologies if it doesn't come out.

Good food is the foundation of genuine happiness

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Good food is the foundation of genuine happiness

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post #19 of 19
Thread Starter 

The pics my iPhone wouldn't post

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Good food is the foundation of genuine happiness

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