THE DARING BAKERS’ SEPTEMBER, 2011 CHALLENGE: FRESH, FLUFFY, FRENCHCroissants !The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!
Due to one thing and another I got to the challenge pretty late this month.
All went well until the final rise – the one after the cutting and rolling – they just didn’t rise much that time.
However they seemed to cook well, were a lovely flakey and fluffy texture with a crispy crust. I could see the laminations/layers in the cooked dough. They just weren’t very big! Maybe I’ve just got used to the upsized mass produced ones I see in the supermarket. On reflection I’m not sure how big the sample ones were – so maybe these are about right.
Thanks for the challenge Sarah
Mine were tiny too - quality over quantity perhaps?! Some impressive layers in that close up shot - very nice!
ReplyDeleteLovely looking crumb on your croissant well done. Cheers from Audax in Sydney Australia.
ReplyDeleteI have noticed that laminated yeast dough doesn't rise as much as bread dough, but they puff up nicely in the end. Your croissants look delicious! Great job!
ReplyDeleteGorgeous croissants. Great job on the challenge!
ReplyDeleteI suppose it was on purpose that they were tiny, because they tasted quite delicious with all kinds of food between them. And if we want we could share one or two. Yours look great.
ReplyDeleteMmmm, your croissants look amazing!!
ReplyDeleteSuch a gorgeous color and perfect shape! I wondered if I was just use to the mass market ones too.
ReplyDeleteHi Heather, for some reason I'm not being able to comment on your Povitica post (the link is not working for me), so I will use this post instead to let you know that I loved your interpretation to the challenge. I love everything lemony and would love to try a slice of your Povitica. Well done, great job!
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