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Topic: Croissants- from a baking newb  (Read 1203 times)
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RemusRox
« on: July 12, 2010 05:39:52 PM »



So I decided to make a recipe from "French Women Don't Get Fat" and of course I had to pick one that took three days. These croissants came out great! At first I thought there was way too much butter, but after baking it's clear the melt-in-your-mouth quality of the dough is worth getting your hands buttery for.

As a first time pastry maker/college students I didn't use a mixer because I don't have the funds for it, but I still think these came out fine, I just had to use a little more arm muscle to mix everything.

I really want to make these again, only with chocolate. I've seen baking chocolate in the cake aisles, but I'm not sure if that would be the correct kind to buy. Could I even use Nutella, or would that burn up in the stove?

And one last photo to salivate over ...


Thanks for looking!
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Some_Girl
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« Reply #1 on: July 12, 2010 05:55:29 PM »

They look super delicious! Never tried croissants myself but I just might have seeing how good these look!
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« Reply #2 on: July 12, 2010 06:31:39 PM »

These pictures just made me 5 pounds heavier. Cheesy
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blackie.sage
« Reply #3 on: July 12, 2010 07:01:23 PM »

I bought the book "1001 Cupcakes, Cookies, and Other Tempting Treats" JUST for the croissant recipe... but I still haven't made it. haha. I'm the kind of person who likes fast results, so it was silly of me to think I could accomplish something like flaky pastry dough.

Anyway, when it comes to chocolate for croissants, I've never had one where the dough is chocolate, but I've had chocolate filled ones. Usually dark chocolate. If you want filled ones, then it's best not to get any "baking" chocolate/coco. They are very bitter and not yummy at all. Just break up little pieces of your favorite chocolate bar and roll it into your croissant when shaping it. I think nuttella would melt out of the croissant unless you sealed it up well. It's like peanutbutter, and when you melt peanut butter it gets really really liquidy. Chocolate doesn't do that so much in the oven.
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Spidersweb
« Reply #4 on: July 12, 2010 07:47:02 PM »

At holiday time, I make a sort of croissant bread dough: a yeasted dough, but after the first rise, I roll it out and put in thin sheets of butter (freeze the butter and use a cheese slicer) and fold it over then roll it and do it again, so I get the croissant effect.

Then I put in a chocolate filling-- Bittersweet chocolate (about 60% cocoa), cinnamon sugar, and almonds, all ground up in the food processor.  Then I roll it up, slice it into about 6 tubes, and put them in mini loaf pans.  It will still do a second rise before baking!

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« Reply #5 on: July 13, 2010 05:15:54 PM »

I agree with spidersweb. Try semisweet or milk chocolate chips. Baking chocolate can also come in bittersweet which would not be so tasty.

Of course, there's also the sinful Nutella.....oh my. Wink
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RemusRox
« Reply #6 on: July 13, 2010 08:21:58 PM »

Thanks everyone!
blackie.sage I'm glad I didn't decide to put the baking chocolate in this batch then! Bitter wouldn't have been good.
Spidersweb That sounds like a lot more delicious, and a lot less time consuming, recipe! That filling sounds DIVINE.
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Spidersweb
« Reply #7 on: July 19, 2010 08:36:50 AM »

Thanks everyone!
blackie.sage I'm glad I didn't decide to put the baking chocolate in this batch then! Bitter wouldn't have been good.
Spidersweb That sounds like a lot more delicious, and a lot less time consuming, recipe! That filling sounds DIVINE.

You're welcome.  The sugar and almonds and cinnamon help compensate for the bitterness in the bittersweet chocolate.  But it still tastes grown-up.  Smiley
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