I thought croissants would be more difficult to make. But, if you've made puff pastry, croissants are just "baby" puff pastries with fewer turns and a rest in the refrigerator overnight. Still, I need to practice to get the perfect croissant and attain the flakiness that you get with a Parisien croissant.
My standards for croissants are high: I expect a rich, golden, crinkly surface; I expect it to explode (quietly) when bitten into; and I expect every crumb to be loaded with butter.
- Pam Frier, Times Columnist
Recipe for Croissants
1 teaspoon salt
1/4 cup sugar
1 1/4 cups milk
1/2 ounce fresh yeast or 1/4 ounce dried yeast
1 1/3 cups unsalted butter, at room temperature
2 egg yolks, lightly beaten
[You can find the recipe for Croissants in the book Le Cordon Bleu Complete Cook Home Collection.] You can watch this video to see the method: How to Make Croissants.
With all that butter and fresh dough, what's not to love about these croissants. I will keep practicing and aim for crumb-explosion perfection.
Brioche in Le Cordon Bleu Complete Cook Home Collection page 430
Food Timeline's Croissant History
Times Colonist: To bake or to buy tender, flaky croissants?
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
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