Croissants!!!

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dvuong on 17 Mar 2011 at 16:59

Hi everyone,

I am looking to bake some croissants this weekend and am wondering if any of you have a favorite recipe to try.  There's so many of them out there, from Reinharts, Hammelman, Silverton, Tartine... I don't know which to try!! Any suggestions?

 

TIA!!

Sjadad,

After reading your previous posts that you liked to, you've sold me on making Hammmelman's forumla.  Quick question though...  His recipe from finecooking says that it is a three day process with 2 overnight refrigerations.  Did you refrigerate overnight the second time or just give it a long rest before rolling out again?

Thanks!

I did two overnight rests in the fridge. It makes a discernible difference. The flavor of the final product tells the story. The long, cold, slow fermentation of the dough yields moisture and flavor unattainable by any other method. If the choice is between making croissants with only one overnight rest or not making them at all, of course you should go with the single overnight rest. But if you have the time, you will be rewarded with a superior product if you can swing the two overnight rests in the fridge.