Re: Urgent!! Recipe for croissant please

Posted by Gerard on January 15, 1998 at 16:31:16:

In Reply to: Re: Urgent!! Recipe for croissant please posted by Richard Luke on January 15, 1998 at 14:55:45:

I remember that article well, those croissants weren't made by a baker, they were the worst crap I've ever seen....I wrote and sent photos of real croissants.
Bon Apetite kinda got defensive. I told them a better looking croissant could be made with pie dough.

Heres a fairly standard formula.
This will make around 130 3+oz croiss.
4 oz salt to every gal of liquid, milk or water.
16 oz sugar for gal liquid.
8 oz yeast (more or less, none critical).
13+ lb flour, semi stiff dough depending if you have a
sheeter.Use bread flour at a minimum,
I don't weigh the flour so can't say for sure,
1st choice use
hi-gluten.

6lb fat,all butter for soggy croiss, marg for flake.
I use 2 butter and 4 marg, all unsalted.
one 3 fold and one book.
minus a sheeter machine I'd go with all marg and 2 book
folds.

Interestingly, the supposedly BEST ingredients don't make
for best croissants, baking is never the sum of its total
parts.This is a common misconception that all cooks fall for from time to time.

You realise it takes skill to make these?
you can't just take a recipe and learn to bake by reading.

Gerard

Gerard.

Follow Ups:

• Re: Urgent!! Recipe for croissant please Greg Jackson 07:11:56 5/14/98 (3)
  • Re: Urgent!! Recipe for croissant please Gerard 08:05:37 5/14/98 (2)
    • Re: Urgent!! Recipe for croissant please Sabrina 09:06:48 7/26/98 (1)
      • Re: Urgent!! Recipe for croissant please Gerard 10:07:42 7/26/98 (0)