tag:blogger.com,1999:blog-2434548298509198554.post7162007980552418994..comments2024-03-22T08:29:05.625-07:00Comments on Not So Humble Pie: Croissants: Part OneMs. Humblehttp://www.blogger.com/profile/06960224421093634330noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-2434548298509198554.post-31008099091275938382010-03-11T15:40:04.356-08:002010-03-11T15:40:04.356-08:00Fantastic Ms. H. I want to come over for breakfast...Fantastic Ms. H. I want to come over for breakfast, really I do. Can we sort that out? I'll make bloody marys.Mr. Phttps://www.blogger.com/profile/16283387618237622156noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-87182597564120368772010-03-11T04:42:15.100-08:002010-03-11T04:42:15.100-08:00Thanks!Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-34284980704507551432010-03-10T12:54:35.090-08:002010-03-10T12:54:35.090-08:00Not sure if this helps, but my Professional Baking...Not sure if this helps, but my Professional Baking book by Wayne Gisslen (used at Le Cordon Bleu schools) gave this recipe. It worked when I tested it in school:<br />Milk 225g, fresh yeast 15g, sugar 15g, salt, 8g, softened butter 40g, bread flour 400g, butter for rolling in is 225g. Use straight dough method and let ferment 1-1.5 hours, spread out on a flat pan and rest 30min, foll in butter giving the dough 3-tri folds, rest overnight, shape, proof, eggwash, and bake at 400 degrees.Emily Markshttps://www.blogger.com/profile/08305341305723475783noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-812227145345429842010-03-10T10:48:30.720-08:002010-03-10T10:48:30.720-08:00It is easy to think of books I wouldn't recomm...It is easy to think of books I wouldn't recommend to beginner cooks (like the CIA book, they refuse to hold your hand through the process and many of the recipes have to be scaled down substantially for home use). <br /><br />I think <a href="http://www.amazon.com/gp/product/0764578650?ie=UTF8&tag=nosohupi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0764578650" rel="nofollow">How to Cook Everything</a> by Mark Bittman is a good all in one beginner book. Bittman's book is packed with recipes, definitions and lots of really good practical advice for new cooks.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-12455759421033142842010-03-10T02:28:15.051-08:002010-03-10T02:28:15.051-08:00I have always hated cooking. Luckily, my husband c...I have always hated cooking. Luckily, my husband can whip up the most amazing dinners out of almost nothing.<br />To put it plainly, reading your blog almost daily has inspired me. I don't necessarily want to make the 10 most difficult recipes [yet], but I would like to master the art of something besides boxed mac & cheese. Maybe mac & cheese from scratch! So, I have a question. What cookbook[s] would you recommend for someone who is just getting started?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-73186839188363150692010-03-10T02:22:58.010-08:002010-03-10T02:22:58.010-08:00Wow! It looks like you did really well! I must say...Wow! It looks like you did really well! I must say this hasn't encourage me to start making mine anytime soon. I'm pretty sure I have a good starting recipe but not 2 days or 23 sticks of butter! You are a baking machine!Anonymoushttps://www.blogger.com/profile/16300133871877347371noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-58433872598513371812010-03-09T23:39:02.052-08:002010-03-09T23:39:02.052-08:00Cooks Illustrated also has a croissant recipe. I ...Cooks Illustrated also has a croissant recipe. I use them quite a bit, and I've only had "failure" with a few of their recipes. Usually they end up being my favorite go-to ones. (If you want it and don't have their online subscription I could send it to you...)Jacquelinehttps://www.blogger.com/profile/11708599377490026319noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-28941749666189399782010-03-09T22:32:21.318-08:002010-03-09T22:32:21.318-08:00The only time I made "croissants," they ...The only time I made "croissants," they came out perfect, but I didn't make them crescent-shaped. I made the whole batch of dough into one huge octopus, which I arranged to guard various cookies and candies, also homemade. I called it "Choctopus's Garden," and won a prize. It was good. For the dough, I used a recipe I found online. It was time-consuming, but not actually hard.Marinahttps://www.blogger.com/profile/15908370219801188548noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-32702649264824236672010-03-09T18:14:47.059-08:002010-03-09T18:14:47.059-08:00Lovely!!Lovely!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-35558559709942309182010-03-09T17:03:01.562-08:002010-03-09T17:03:01.562-08:00Spectacular looking. Quite jealous.Spectacular looking. Quite jealous.Davehttps://www.blogger.com/profile/14363867140919109904noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-31619967816967279642010-03-09T16:18:06.457-08:002010-03-09T16:18:06.457-08:00My croissants were quite good, using the Joy of Co...My croissants were quite good, using the Joy of Cooking recipe, though I'm not sure they were quite what you're going for. I was so excited that they worked, I didn't really look at them critically! I made them once, and if I hadn't moved to Japan, I'd've made them again. A croissant with some cranberry sauce, leftover Thanksgiving turkey, and a leaf of lettuce is an amazing sandwich. I can't get turkey here, I'm not sure about cranberries either (homemade cranberry sauce is the only acceptable condiment), and butter and flour are expensive, so I haven't had a reason to put that much work in again.<br /><br />Can't wait to see how your next batch turns out!AnaMariehttps://www.blogger.com/profile/04465405043936026373noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-24580524171674163602010-03-09T15:57:34.826-08:002010-03-09T15:57:34.826-08:00While I haven't made croissants since the 3rd ...While I haven't made croissants since the 3rd grade (and that attempt cured me of any desire to try), I've had good luck with everything baked from the Tartine cookbook (San Francisco bakers who studied in France, Elisabeth M Prueitt and Chad Robertson).<br />1) theirs has a preferment before making the full dough<br />2) I'm in love - they give weights and measures in imperial and metric, so your preferment should include Nonfat milk in the amount of .75 cup, 6 oz., or 150ml (et cetera).<br /><br />Maybe I'll try again, someday.Charlottehttps://www.blogger.com/profile/08036691849337099909noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-34307620257950339372010-03-09T13:13:16.626-08:002010-03-09T13:13:16.626-08:0023 sticks of butter!? WOAH. Looks great though. Go...23 sticks of butter!? WOAH. Looks great though. Good luck with the next batch! Just think how strong your arm muscles will be - no need to do pushups!katiepepperhttps://www.blogger.com/profile/07141695678575551286noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-59185789122830815622010-03-09T12:39:35.688-08:002010-03-09T12:39:35.688-08:00congrats on going with your intuition by adding mo...congrats on going with your intuition by adding more milk and brown sugar. AND congrats on mastering croissants! they look so good. i'll have to follow your recipe when i decide to tackle those yummy buttery pastries!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-84457731529178169652010-03-09T11:52:07.558-08:002010-03-09T11:52:07.558-08:00Hmm...I think Miss Chef's go-to bread book is ...Hmm...I think Miss Chef's go-to bread book is the Baker's Apprentice (Peter Reinhart, I think). But she's never made croissants at home. For laminating by hand, you did pretty dang well, but I know what you mean about lusting after those perfectly flaky interiors. <i>Bon courage pour la suite!</i>Alisonhttps://www.blogger.com/profile/09081652747471904560noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-91007713169209564482010-03-09T11:40:55.156-08:002010-03-09T11:40:55.156-08:00Yay! I am so excited that you've decided to at...Yay! I am so excited that you've decided to attempt croissants, so that I may benefit from all your hardwork, and use only the tried and true method! I lived in France for a while after university, and two croissants and fresh orange juice were just what the doctor ordered to cure a hangover, so needless to say I ate them a lot! And I haven't had a proper one since, so I'm excited to try!Katehttps://www.blogger.com/profile/12498221474514111842noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-85445932322533176212010-03-09T11:00:43.401-08:002010-03-09T11:00:43.401-08:00I worship Rose Levy Beranbaum and own/adore both h...I worship Rose Levy Beranbaum and own/adore both her cake books. I don't have her pie and pastry book though and I am starting to wonder why...Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-40831842370476430612010-03-09T10:47:26.259-08:002010-03-09T10:47:26.259-08:00Have you considered any of Rose Levy Beranbaum'...Have you considered any of Rose Levy Beranbaum's books? Definitely worth a library look-see. I think there may be a croissant recipe in 'The Pie and Pastry Bible'... and Rose prefers metric. You might get along famously, or hate each other on sight. ;)Tristahttps://www.blogger.com/profile/14015006061840282944noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-66064679458989018972010-03-09T10:10:33.034-08:002010-03-09T10:10:33.034-08:00I think they look absolutely great! I know, perfec...I think they look absolutely great! I know, perfection is always ideal...but I think for perfection from a croissant you just have to go to France. I mean really, let's just all go to France. :)Amiehttps://www.blogger.com/profile/14566936819579948672noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-81896165717611356492010-03-09T10:04:39.550-08:002010-03-09T10:04:39.550-08:00Purely from these photos I can tell you this: your...Purely from these photos I can tell you this: yours are a million times better than my first and only attempt at croissants. However, I might try again...Elspethhttps://www.blogger.com/profile/12464141120500005580noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-77975270862609505562010-03-09T09:52:02.114-08:002010-03-09T09:52:02.114-08:00This looks good already! You're on the right t...This looks good already! You're on the right track for sure! :) And I've also noticed this about the recipe books... Somehow hardly any can be trsusted 100%!Julia, the Thanksgiving Girlhttps://www.blogger.com/profile/03542064466882299908noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-30409276113970884582010-03-09T09:23:46.603-08:002010-03-09T09:23:46.603-08:00Yum! Yum, yum, YUM!Yum! Yum, yum, YUM!Loriehttps://www.blogger.com/profile/01677588485104564266noreply@blogger.com