i use a 50% water/,milk recipe that works well - not sure if its the original - some are all milk others all water. Id hazard a guess and say it was originally a regional/easonal issue and whether milk was readily available
that one cannot produce a proper croissant using water rather than milk, that KA Sir Lancelot flour is too hard for making croissants, that one should never bake croissants directly on a baking stone, that croissants require a 3-day process to turn out right(?), and that one must include an egg in the dough mix.
I am breaking all of these "rules", yet people who have tried my latest iteration tell me they are among the best they've tasted.
So, I believe there are, in fact, many recipes that produce great results; and that hoping to find any "original" recipe will be a disappointing journey, because recipes begin changing at conception.
Here are pics of my latest "original" croissants -
Image
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The outside shatters when bitten into, the moist and tender inside easily yields without complaint to being pulled or bitten, and it presents with aromas and tastes of slightly sweet dairy that is moist yet not doughy.
I think not bad considering all the things I am doing incorrectly. ;-)
I for one being stubborn and hard headed don't believe in absolutes in bread baking. To me it doesn't even make sense because if everything had to be one way and one way only, we'd all be baking one kind of bread with one kind of flour and that would be a very boring world!
i use a 50% water/,milk recipe that works well - not sure if its the original - some are all milk others all water. Id hazard a guess and say it was originally a regional/easonal issue and whether milk was readily available
thanks
What's the original recipe? I think only an in-depth historical search could answer that.
I have a croissant recipe with milk and water, a recipe with milk, water, and egg, a recipe with water and milk powder.
My most successful recipe is a recipe with half water and half milk at 40% of the flour and 10% levain.
I saw a chef make croissants without milk. Never heard of that. My recipe has milk. Just curious. thanks.
Wasn't the forerunner of croissants the rugelach?
that's funny
that one cannot produce a proper croissant using water rather than milk, that KA Sir Lancelot flour is too hard for making croissants, that one should never bake croissants directly on a baking stone, that croissants require a 3-day process to turn out right(?), and that one must include an egg in the dough mix.
I am breaking all of these "rules", yet people who have tried my latest iteration tell me they are among the best they've tasted.
So, I believe there are, in fact, many recipes that produce great results; and that hoping to find any "original" recipe will be a disappointing journey, because recipes begin changing at conception.
Here are pics of my latest "original" croissants -
The outside shatters when bitten into, the moist and tender inside easily yields without complaint to being pulled or bitten, and it presents with aromas and tastes of slightly sweet dairy that is moist yet not doughy.
I think not bad considering all the things I am doing incorrectly. ;-)
Steve
That is a lovely crumb!
I for one being stubborn and hard headed don't believe in absolutes in bread baking. To me it doesn't even make sense because if everything had to be one way and one way only, we'd all be baking one kind of bread with one kind of flour and that would be a very boring world!