January 21, 2017 - 7:59am
Highly layered croissants?
Hi, I'm a newbie here, and am joining specifically to ask this question because I haven't been able to find answers elsewhere. I'm primarily into pastries and am making croissants this coming week. I've made them once and they turned out great, but this time I'm going for a specific result something similar to this: http://foodology.ca/wp-content/uploads/2012/03/th-croissants.jpg. How do I get so many countable fall-in-your-lap type flaky layers? I have made a brioche feuilletee previously that got its layers from stacking two layers of the dough on top of each other before wrapping them tightly into a roll and proofing them. Would a similar approach give me what I'm looking for?
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Folding and rolling, folding and rolling, I achieved this many layers by just layering the dough, many many times. Folding over itself and rolling out. I made sure to rest in between to let the dough have a respite and not become too tough, also make sure the butter does not get too warm while you are rolling out.
See http://www.thefreshloaf.com/node/23342/croissant-sourdough-starter-txfarmer-vs-tx-summer and her earlier post (Linked in the article).
The pic you ref'd is more like a baklava than a croissant, except, perhaps, the crescent shaping.
gary