tag:blogger.com,1999:blog-2291750757290062594.post2542986023700529639..comments2024-03-26T02:01:54.875-04:00Comments on The Cooking of Joy: Traditional CroissantsJoyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-2291750757290062594.post-13653368497946439382016-09-11T19:23:57.149-04:002016-09-11T19:23:57.149-04:00I'm not sure, but I probably would have saved ...I'm not sure, but I probably would have saved them in the freezer and then thawed them out the next day.Joyhttps://www.blogger.com/profile/01693692430454256354noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-69588950600754634132016-09-10T20:59:35.629-04:002016-09-10T20:59:35.629-04:00I have finished laminating and want to let the dou...I have finished laminating and want to let the dough rest and make my croissants tomorrow. Can I just leave the two halves in the refrigerator or will they proof?Anonymoushttps://www.blogger.com/profile/06862419581479302942noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-42276192852229488772016-06-21T14:49:53.910-04:002016-06-21T14:49:53.910-04:00I tried the recipe again! It came out really well ...I tried the recipe again! It came out really well this time and looked beautiful. They aren't bouchon level, but I may need a sheeter and proofer for that. I didn't mix the dough as long to start which allowed the dough to have less tension before I started the folds. This makes it easier to roll out and less likely to be over worked. The other key is to make sure the butter is firm, but not too firm to roll so it remains a sheet and doesn't break into pieces when you start the first turn. Thank you for the recipe! SusanBohuslavhttps://www.blogger.com/profile/03229018800684232269noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-10392969140077190442016-06-07T14:31:53.636-04:002016-06-07T14:31:53.636-04:00Yes, I did. Oh well. :/ I will keep doing some res...Yes, I did. Oh well. :/ I will keep doing some research. Thanks for sharing the recipe!SusanBohuslavhttps://www.blogger.com/profile/03229018800684232269noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-20055092245492218072016-05-31T08:39:28.548-04:002016-05-31T08:39:28.548-04:00I've only made these once so I wouldn't be...I've only made these once so I wouldn't be the best person to answer your questions, but did you use the egg wash? Joyhttps://www.blogger.com/profile/01693692430454256354noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-67215177551935893772016-05-29T17:57:58.727-04:002016-05-29T17:57:58.727-04:00Hi Joy, I just tried this recipe according to your...Hi Joy, I just tried this recipe according to your instructions. I tried to keep the dough cool and not over worked, but it came out small and white between the layers on the outside. I was wondering if you could give me some clues as to what gives the croissants that nice brown consistent color on the outside. My croissants actually never got as big as yours. I think this could be due to not proofing them enough, but I thought if it went beyond the 2hr period, it would become over proofed. Any suggestions? SusanBohuslavhttps://www.blogger.com/profile/03229018800684232269noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-31099101530201152162015-01-06T15:00:30.609-05:002015-01-06T15:00:30.609-05:00Baking traditional croissants can be really challe...Baking traditional croissants can be really challenging. It requires lot of patience through the whole process. However, it’s all worth it once you make some amazing croissants that your friends and loved ones will enjoy. Thanks for sharing!<br /><br /><a href="https://cafefinaca.wordpress.com/2014/11/15/scampering-for-scampi-italian-american-favorite/" rel="nofollow">Megan Anderson @ Cafe Fina</a><br />Megan Andersonhttps://www.blogger.com/profile/16825276883947794159noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-69095709240784634192014-06-26T11:13:14.362-04:002014-06-26T11:13:14.362-04:00Ah, okay then. I'll keep that in mind as I mea...Ah, okay then. I'll keep that in mind as I measure the ingredients. Thank you so much!Anonymoushttps://www.blogger.com/profile/02601770744439702662noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-28462304775180112832014-06-24T14:48:33.704-04:002014-06-24T14:48:33.704-04:00It's been a while since I made these, and I no...It's been a while since I made these, and I no longer have the book, but as I recall, only a minute amount of yeast was needed for the poolish!Joyhttps://www.blogger.com/profile/01693692430454256354noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-59980452858437437522014-06-24T14:32:59.373-04:002014-06-24T14:32:59.373-04:00Hello Joy,
Thank you for posting this recipe! I p...Hello Joy,<br /><br />Thank you for posting this recipe! I plan to make it as soon as my diastatic malt powder comes in the mail. For the poolish, is 0.1 g of instant yeast correct? This seems to be a very small amount, however I can see how the mixture can get so bubbly after a long sitting time. Just wanted to double check!<br /><br />-R.P.Anonymoushttps://www.blogger.com/profile/02601770744439702662noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-53450465072865451782013-09-01T16:06:36.452-04:002013-09-01T16:06:36.452-04:00sorry i saw it now 10x :)
sorry i saw it now 10x :)<br />Anonymoushttps://www.blogger.com/profile/08714790989698284889noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-29096764198433565992013-09-01T16:00:43.110-04:002013-09-01T16:00:43.110-04:00sorry but you not put the weight of the butter blo...sorry but you not put the weight of the butter block !!!Anonymoushttps://www.blogger.com/profile/08714790989698284889noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-58862200094443957492013-01-29T10:06:40.682-05:002013-01-29T10:06:40.682-05:00Thanks and good luck!Thanks and good luck!Joyhttps://www.blogger.com/profile/01693692430454256354noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-73309823486652949272013-01-29T02:54:46.261-05:002013-01-29T02:54:46.261-05:00Joy, your croissants look fabulous!!!! I am in lov...Joy, your croissants look fabulous!!!! I am in love with them! Look at that laminating..so professional! I am going to have to try this again, you've totally motivated me to get over my last failure. LOVE IT!Anonymoushttps://www.blogger.com/profile/04658385535622558182noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-83177883515131807872013-01-23T14:54:59.795-05:002013-01-23T14:54:59.795-05:00Thanks! It was daunting, which is why I waited un...Thanks! It was daunting, which is why I waited until a super-long holiday to make them!Joyhttps://www.blogger.com/profile/01693692430454256354noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-12917603272578714922013-01-23T11:48:57.826-05:002013-01-23T11:48:57.826-05:00I can't believe you made all these croissants!...I can't believe you made all these croissants! I'm all about hard work in the kitchen but the process looks so daunting, even for me. :) In any case, they look GREAT!!! esther (ambitious deliciousness)https://www.blogger.com/profile/11368646633299115538noreply@blogger.com