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Croissant and Everything Laminated - Please test my recipe!

by EvillyChic 2012 May 11

Hi everyone,

My name is Rose.

I would like to ask you for a favor and try a croissant recipe that I have been working with for quite some time already. It has shown stable success in my kitchen but I want to hear more from others' as well.

 

Your feedback and comment will be a great support for me.


Here is the ingredient list for recipe:

Dough:

  • 200g (preferably bread) flour
  • 7g fresh yeast
  • 120 ml cold milk
  • 15g sugar
  • 4g of salt (3g if you use salted butter in the dough)
  • 20g unsalted butter, at room temperature

Butter:

  • 112g cold unsalted butter

Egg wash:

  • ½ egg
  • 1 tbsp. water



Detail about the instruction (which is very long post to retype here) can be found here in my blog post: http://simplyafoodblog.wordpress.com/2012/05/08/croissant-and-everything-laminated-my-revised-recipe-for-beginners-my-croissant-chronicle-part-1/

I also include all the batches that I made here:

http://simplyafoodblog.wordpress.com/2012/05/10/croissants-ans-everything-laminated-part-2-my-croissant-chronicle-how-it-all-began-lessons-and-tips-learned/

If you are interested to help, kindly follow on the link. This is not spam in any way, I have spend a lot of time and effort on my posts. I would highly appreciate if you could try this recipe out and give out feedback and suggestion to make it better.

Thank you very much in advance!

Rose,

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4 comments

2012 May 21 by Polenta

 Hi Rose.

I went into your link and I must say that you have nailed it. ! ! !

Well done !

There are very few recipies and blogs with photos that I have seen with such a good result.

Your finished crumb looks perfect. (Batch 5)

Just a reminder to all........Pastry dough MUST rest after your rolled folds. With a good recipie, correct mixing and resting times you too can nail it.

Watch your temprature ! ! ! - 190deg in you little oven should be ample. Rather that-than too brown.

 

All the best for your future Rose.

10/10 *****

 

2012 May 21 by EvillyChic

Hi Polenta,

Thank you for your support. :) I have gone the long way in order to achieve what I did. Anyhow, things finally paid off.

And I totally agree with your comment about resting with laminated dough. The more time resting, the easier the rolling process. Win-win situation, honestly.

Rose,

2012 May 26 by franc.castella.romeu

 Hi Rose,

I bake your recipe this morning for the breakfast, but I change the yeast for my starter and I had a very good result!

I started yesterday and my mass rest 2 hours between fold and fold.

 Very good recipe, I thinking in at to my cafe menu.

 

Thanks!

2012 July 3 by francaiscuisine

 

 

mmmm..you're recipe looks delish.. :) wanna try it.. :) anyway, I supply baking needs so if any of you guys are looking for baking needs supply then just messga eme, okay?! see you here guys!