tag:blogger.com,1999:blog-2239521152553433086.post1938098501503098613..comments2024-03-14T12:27:50.058-06:00Comments on Cookistry: Easy(er) Croissants - and a chocolate croissant variationDonna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2239521152553433086.post-29777865977425374612010-10-20T17:46:59.192-06:002010-10-20T17:46:59.192-06:00Hi DBC,
As you well know, 'crosissant' dou...Hi DBC,<br />As you well know, 'crosissant' dough is +/- the same as 'Danish' pastry dough; perhaps the latter is a tiny bit sweeter. Your fomula is so close to what I use for Danish pastry as to be the the same. The rolling land layering method is similar, but I think yours is even easier. For sure, this is a keeper and a trier.<br />I'm happy to see that you mention and push the idea of keeping it cold as that is vital, especially whenusing chunks, not spread butter. <br />Idea: For Danish pastry, increase the sugar just a bit and mix/process as indicated. Of course, cover and chill again. When ready to form fluffy, filled rolls, roll the sheet into a semi-square or rectangleular shape, perhaps 5/8" - 3/4" thick. Mark with a proportional divider, then cut into strips with a pizza wheel, using a small pin as the guide. To shape Daanish tyupe rolls, twist each strip of dough byt holding one end and rolling the palm over the other to create a spiral. Then curl or whatever (figure-8, knot, double loop - whatever suits the mood) and place on the parchment-covered pan. When done forming rolls, use a thumb to make a small dent in the center - or two centers - and fill with a short squirt of filling of choice. (Custard-like, cream cheese, fruit, chocolate, or [Baker's Choice]. If making more than 12, I use a disposable parchment 'pastry bag' to squirt the fillings. Proof as usual and bake.<br />The simple key here is to cut the dough into long, equal strips and twist it, before curling into a coil of figure-8 etc. It gives the finished pastry that nice, layered edge. <br />OK, it was 40+ years ago. How many? Tens of thousands. Where I worked, the "Danish guy" for the day could spend 6-7-8 hours, twisting and curling. On Saturday night, we often had a special order for a huge Lutheran church: Twenty or thirty dozen for the pastor's invitational coffee hour. Same process, but a half-sized/thinner strip of layerd dough, resulting in a much smaller product. <br />I hope this makes sense. The take-home is perfectly equal measures of (COLD) dough, in long stips. Twist before shaping and done. Gawd, I could do it with a blind-fold! As I was taught, it is vital to keep it cold! Roll and cut only enough stips to be formed and panned in about 10 minutes. (With two or four experienced hands on a very big bench, that could be a lot. With only two hands that are in learning mode, it might be as few a six strips. Again, keep it COLD!<br />Of course, our folding and rolling process was much more formal and the fat was only 50% butter. Trust me, rolling and folding a 40# - 50# batch of this stuff was VERY hard work. Yup, the rolling was sdone by hand and with 'pins' about 6" in diameter and 24" - 28" long. If one did not roll and fold fast enough to suit the master, the dough went back into the 'retarder' (fridge)for an hour and was that much harder to roll the next time. Difficult work but a glorious end product.<br />Your method is easier and I think it will work jus fine for small batches. COLD dough is the operative word. <br />Thanks for sharing this improved method. I make Danish dough for 'therapy' and when I need a bit less , your method will work. Yummy stuff!cedarglenhttps://www.blogger.com/profile/16675431091395735748noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-10421478208826013792010-10-19T12:04:52.687-06:002010-10-19T12:04:52.687-06:00I am drooling here....I am drooling here....Catherinehttp://www.ginghamcherry.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-59842766652285867442010-10-19T09:37:53.078-06:002010-10-19T09:37:53.078-06:00divine croissantsdivine croissantsj3ss kitch3nhttps://www.blogger.com/profile/01215149029494986452noreply@blogger.com