I was eager to make another batch of croissant dough; two weeks or so since I made the last batch is a long time for me! The process of making croissants never fails to put a smile on my face from as soon as I weigh out the ingredients to when I get to taste them. Continue reading “Viennoiserie: lemon frangipane croissants & Amaretto cherry pains au chocolat.”
Updated with further troubleshooting and general tips
Updated Jan 2014: a few more tips & troubleshooting; clearer pictures for shaping pains au chocolat.
Sections in this post:
- Recipe for a laminated yeasted dough
- A few tips
- Proving: a cooler environment
- Shaping the dough for croissants and pains au chocolat
- A rough timescale for making croissants
- Quicker croissants
- A slightly different approach
There really is something quite magical when you get the lightest croissant, pain au chocolat or savoury variation – all with the crispiest flakes and a rich, buttery flavour. The photos in this post are of various batches of croissants I have made.
Rather than just a light, cresent-shaped, bready concoction with not much flavour – ie) your typical mass-produced croissant – I like a croissant to have a crisp outer shell as you bite into it, with bits of the flaky exterior falling off; a honeycombed interior structure; a rich, buttery flavour and…
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