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Old September 25th, 2007, 11:06 PM
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Default Eat your heart out Martha Stewart

I got a pastry book "Dessert University: More than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Ronald Mesnier." This is my first time making Croissants. I made regular and Pain A Chocolat (Chocolate Croissants.) They came out perfect take a look.


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Old September 26th, 2007, 12:07 AM
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Sherry,

They look great! You can send a box my way!

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Old September 26th, 2007, 12:14 AM
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save some for me!!!
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Old September 26th, 2007, 04:43 AM
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Mmmmmmmm they look sooooooooo good!!

Laura
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Old September 26th, 2007, 05:43 AM
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They look really good. I never thought of making them myself? Do they taste like the real thing? What sort of dough do you use? I had some excellent ones in Marseille at the weekend.
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Old September 26th, 2007, 07:41 AM
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Looks yummy Kat! It's breakfast time here and I really wish I had one of those to go with my coffee!

Melody
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Old September 26th, 2007, 08:07 AM
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WOW, that's one of the reasons I love to sail Princess! They have chocolate croissants almost every day on the buffet line at breakfast, and they are sooooooo good! Your's look exactly the same! May I come on over for a few? (I'm ready for a cruise!!!!!!!)

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Old September 26th, 2007, 08:29 AM
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Mmmmmm! I'll have a few of those with my tea for breakfast if you don't mind!

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Old September 26th, 2007, 09:51 AM
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Guess what I'm having for breakfast! Ommthree they taste just like the real thing. I was real suprised they came out that way on my first try. The dough is really complex, because it uses a "butter package" that is what the book calls it.

It's made simlar to puff pastry dough with yeast. it raises 45 minutes then punched down and put in the fridge 2 hours then the butter is pounded to a solid 6X6 square the dough rolled to 10X10 and the butter is enclosed the dough is rolled out to 12X10 (?) something like that. Then you fold it like a letter bottom to middle top over that. Making 3 layers after that the dough rest 30 minutes and you roll it out and fold again 2 more times letting it rest 30 minutes each time. After that the dough rests 3 hours to overnight. Then roll the dough to 24X6 cut into triangles and roll the croissants. or cut into 2 strips 24x3 brush with beaten egg add chocolate chips to 1 inch from the short edge pull over then roll to create the chocolate croissants.

I'm going to make some for the church bake sale on sunday.
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Old September 26th, 2007, 11:19 AM
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Terry has that book too. The reason they taste like the real thing is that they ARE the real thing. It's the junk you get at places like Starbucks that's "phony."

If you're gonna spend the calories, might as well do it on the best.
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Old September 26th, 2007, 11:38 AM
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Quote:
Originally Posted by AR
Terry has that book too. The reason they taste like the real thing is that they ARE the real thing. It's the junk you get at places like Starbucks that's "phony."

If you're gonna spend the calories, might as well do it on the best.
AR that is why I wanted a book by a Pastry Chef and not just some cookbook. The instructions in the book are so easy to follow. I'm impress with it. I made blueberry muffins to my hubby loved them because the egg whites are beaten to stiff peaks and folded in the muffins are light and fluffy. I love baking and I watch "Top Chef" on Bravo the other chefs are imtimated by pastry because you have to be so precise but, at the same time be creative. Most creative people have problems with precision.
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Old September 26th, 2007, 12:15 PM
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Quote:
Originally Posted by AR
The reason they taste like the real thing is that they ARE the real thing. It's the junk you get at places like Starbucks that's "phony."
I wouldn't buy croissants in Starbucks if you paid me. The ones you get in Switzerland (gipfli) are OK, but different from the French ones. Less fatty, and less sweet. I slightly prefer the French ones.

Quote:
Originally Posted by katlady
...the other chefs are imtimated by pastry because you have to be so precise but, at the same time be creative. Most creative people have problems with precision.
I agree. Pastry is tricky, but it's well worth it. Yum. Even a well-executed short crust pastry is something special.

Quote:
Originally Posted by katlady
It's made simlar to puff pastry dough with yeast. it raises 45 minutes then punched down and put in the fridge 2 hours then the butter is pounded to a solid 6X6 square the dough rolled to 10X10 and the butter is enclosed...
Thanks a lot for that info! Sounds long-winded but not very 'difficult'. I think I'll have to get hold of a recipe and have a crack at this. I'm between jobs (literally) next month, so maybe that would be a good chance. (Of course, that's assuming that our oven gets delivered in reasonable time in our new flat!)
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Old September 26th, 2007, 12:56 PM
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Default Eat Your Heart Out, Martha Stewart

Yer makin' me hungry!

Judy
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Old September 26th, 2007, 12:58 PM
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They look delicious!

At the B&B that we stay on when we go to Cape Cod, they have fresh croissants every morning. They told us they have a special baker who makes them because they are very hard to make. Even the humidity in the air can affect how they come out.

Great job for you frist attempt. Enjoy.

Phyll
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Old September 26th, 2007, 01:14 PM
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Quote:
Originally Posted by katlady
I love baking and I watch "Top Chef" on Bravo the other chefs are imtimated by pastry because you have to be so precise but, at the same time be creative. Most creative people have problems with precision.
Terry says the same thing. She says she looks at cooking vs. baking as different skill sets. She happens to be good at both, but she says cooking is like jazz, where improvisation is often the difference between good and great. Baking, on the other hand, is more like classical, where it's important to pretty much stick to what's written down--or at least learn by experience what kind of improvisation you can get away with. There's room for some creativity, but it's pretty much circumscribed by a more rigid set of "rules."
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Old September 26th, 2007, 03:19 PM
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Just may have to get that book for grandson. He is in culinary arts in high school and has decided he wants to be a pastry chef.
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Old September 26th, 2007, 03:28 PM
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Quote:
Originally Posted by ommthree
Quote:
Originally Posted by AR
The reason they taste like the real thing is that they ARE the real thing. It's the junk you get at places like Starbucks that's "phony."
I wouldn't buy croissants in Starbucks if you paid me. The ones you get in Switzerland (gipfli) are OK, but different from the French ones. Less fatty, and less sweet. I slightly prefer the French ones.

Quote:
Originally Posted by katlady
...the other chefs are imtimated by pastry because you have to be so precise but, at the same time be creative. Most creative people have problems with precision.
I agree. Pastry is tricky, but it's well worth it. Yum. Even a well-executed short crust pastry is something special.

Quote:
Originally Posted by katlady
It's made simlar to puff pastry dough with yeast. it raises 45 minutes then punched down and put in the fridge 2 hours then the butter is pounded to a solid 6X6 square the dough rolled to 10X10 and the butter is enclosed...
Thanks a lot for that info! Sounds long-winded but not very 'difficult'. I think I'll have to get hold of a recipe and have a crack at this. I'm between jobs (literally) next month, so maybe that would be a good chance. (Of course, that's assuming that our oven gets delivered in reasonable time in our new flat!)
I will PM you the recipe when I get home today. I'm in California so I think it's about an 8 hour time difference.
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Old September 26th, 2007, 03:47 PM
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Quote:
Originally Posted by nlb1050
Just may have to get that book for grandson. He is in culinary arts in high school and has decided he wants to be a pastry chef.
Nlb1050 this is a great book I love it. After I did this recipe I looked up another croissant recipe, it was confusing. This book gives good step by step instructions. Like AR said Pastry requires following a more rigid set of "rules" than cooking. I'm in California so I don't have the humidity issues some parts of the county have. I'm also don't live at a high altitude (3500 to 6000 feet). This makes baking easier.
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