Yeh, well, I don't want to hear from you! Unless, of course, you'd like to commiserate.
But if you used
to be a frustrated Croissant Chef, or never were
frustrated by the creation of croissants can you please help out? With disastrous results I'm using a fairly basic recipe as follows :
- 1 oz yeast
- 3 cups unbleached flour
- 1/2 cup honey (we don't use processed sugar, so I'm subbing for 1/4 cup white sugar)
- A teaspoon of salt (reduced from two)
- One cup milk (reconstituted from powdered milk, only mention this as sometimes I've made it a little stronger)
- One pound unsalted butter
- 1 egg
More flour used for dusting. Additional egg & milk used for glazing.
I'm trying to master a basic three turn croissant, and chilling the dough overnight. I previously was chilling after each turn anywhere between one and four hours. Pushed this out to overnight since I thought this was the problem but the additional time didn't really help.
Can you help me end up with more than a glump of tasty pastry after I'm done? I do all our cooking at home, and would like to add home made croissants to my repertoire and our diet.
Many thanks for your help!!