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Author Topic: Tartine croissants  (Read 3882 times)

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Online Pete-zza

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Re: Tartine croissants
« Reply #40 on: January 14, 2016, 10:56:49 AM »
Bill,

Having seen your chocolate (Nutella) croissants at Reply 1522 at http://www.pizzamaking.com/forum/index.php?topic=26375.msg405941#msg405941, I thought that you might find this Bloomberg article of interest:

http://www.bloomberg.com/news/articles/2016-01-14/the-best-chocolate-croissant-in-new-york-is-at-epicerie-boulud

I also found the detailed chocolate-raspberry croissant pictorial at http://ny.eater.com/2015/9/17/9345675/boulud-chocolate-raspberry-croissant to be quite fascinating.

Peter

Offline Bill/SFNM

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Re: Tartine croissants
« Reply #41 on: January 14, 2016, 02:03:17 PM »
Bill,

Having seen your chocolate (Nutella) croissants at Reply 1522 at http://www.pizzamaking.com/forum/index.php?topic=26375.msg405941#msg405941, I thought that you might find this Bloomberg article of interest:

http://www.bloomberg.com/news/articles/2016-01-14/the-best-chocolate-croissant-in-new-york-is-at-epicerie-boulud

I also found the detailed chocolate-raspberry croissant pictorial at http://ny.eater.com/2015/9/17/9345675/boulud-chocolate-raspberry-croissant to be quite fascinating.

Peter

Thank you, Peter, for the links. Those croissants are vastly superior to my humble creations; they inspire me to make mine better.

Bill

Offline Jackie Tran

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Re: Tartine croissants
« Reply #42 on: April 23, 2017, 02:43:02 PM »
It's been more than 5 years since I've made any croissants.  Lately I've been thinking of trying again when I saw Tim's beautiful croissants he posted yesterday with the link to the recipe he used. 
http://www.thefreshloaf.com//node/22677/poolish-croissant-pursuit-perfection

The timing seemed coindental and a good excuse for me to try again.  These aren't Tartine Croissants but they are SD croissants.  These have been my best attempt yet and I can't wait to make another batch.   I didn't have BF on hand and used a mix of HG and AP for these.  I also used Amish butter and beef tallow (75/25) instead of European butter.  There's lots of room for improvement but these were airy, impossibly flakey, and too easy to eat.  I made a half recipe and shared these with a friend.  We ate them all up in one sitting.  A BIG thanks to the lady who posted these on TFL! 
« Last Edit: April 23, 2017, 02:44:42 PM by Jackie Tran »

Online timgiuffi

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Re: Tartine croissants
« Reply #43 on: April 23, 2017, 03:44:37 PM »
Looks good! I like the idea of using a fat other than butter. I'll have to try that for croissants. I tried making a laminated cracker with fat leftover from a roasted pork belly and there was definite potential.
Tim

Offline Jackie Tran

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Re: Tartine croissants
« Reply #44 on: April 24, 2017, 01:19:55 AM »
Tim I wonder if that is what made it so flakey.  I've read that fat will make a pie crust more flakey than using shortening.  I think I'll continue practicing with it and save the EU butter until I've got my technique down pat. 

Take a look at this thread and search for member Tennispro's comment.  There is some interesting insight there.

http://www.thefreshloaf.com/node/22677/poolish-croissant-pursuit-perfection?page=1
« Last Edit: April 24, 2017, 11:19:32 AM by Jackie Tran »

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Online timgiuffi

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Re: Tartine croissants
« Reply #45 on: April 24, 2017, 02:25:07 PM »
Thanks Chau. I hadn't made it that far down in that thread. I almost steamed the oven on this last bake and will try that next time. I'm glad he mentions that stretching the dough before shaping can have a negative effect. I always have trouble with that part.

Here's an interesting read from Apieceofbread.

https://www.dropbox.com/sh/9qinzbju8ihqy22/AAB-sJtl9eKflhbedWqvj0b9a/Tips%20for%20Success%20-%20Naturally-Leavened%20Croissants.pdf?dl=0
Tim

Offline Jackie Tran

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Re: Tartine croissants
« Reply #46 on: October 22, 2017, 03:01:05 PM »
This project has been an ongoing one.  7 years so far and I'm finally beginning to see some much needed progress.  I've taken several years off between attempts.  This is my third revisit with about a dozen batches in this time around.  Lots of tweaks, adjustments, trial and error, testing various recipes, etc etc.  I've finally gotten them to where I'm estatic about them.  With a quick retoasting, they are super flakey, light, buttery, and not a hint of doughiness whatsoever.  After a recent break through with my commercial yeasted croissants, I decided to give SD another try.  These were 50% starter, 3 hrs from dough to croissant, and proofed 9 hrs at 80F plus temps.  They were even lighter than my IDY croissants, and have a very pleasantly complex yet light SD flavor.   Mobi is the perfect starter for this application as well as for Rustic country loaves and NP pies.   
« Last Edit: October 22, 2017, 03:20:21 PM by Jackie Tran »

Online timgiuffi

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Re: Tartine croissants
« Reply #47 on: October 22, 2017, 03:09:05 PM »
Really awesome Chau!
Tim

Online invertedisdead

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Re: Tartine croissants
« Reply #48 on: October 22, 2017, 03:32:53 PM »
Could it get any better?

I sometimes snack on croissants...  :D

Offline Jersey Pie Boy

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Re: Tartine croissants
« Reply #49 on: October 22, 2017, 03:48:21 PM »
They're so beautiful it's almost a shame to eat them!


Almost :)


Great work, Chau...as always. your dedication paid off!

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Offline Jackie Tran

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Re: Tartine croissants
« Reply #50 on: October 22, 2017, 07:05:06 PM »
Thank you guys.  I'm surprise that I'm not tired of eating croissants yet.  But I should take a break in the interest of keeping my blood pressure down. :/

Offline Jackitup

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Re: Tartine croissants
« Reply #51 on: October 22, 2017, 10:42:23 PM »
I don't think a spider could have webbed them any better!!! Centerfold worthy in the food porn magazine.......hey, there's a thought, a food porn magazine with a monthly centerfold! :-D If anyone does it I get a cut! :P :-D >:D
Jon

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Online jkb

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Re: Tartine croissants
« Reply #52 on: October 22, 2017, 11:00:19 PM »
I don't think a spider could have webbed them any better!!! Centerfold worthy in the food porn magazine.......hey, there's a thought, a food porn magazine with a monthly centerfold! :-D If anyone does it I get a cut! :P :-D >:D

All the best food porn is on the internet for free.

Online jkb

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Re: Tartine croissants
« Reply #53 on: October 22, 2017, 11:03:05 PM »
This project has been an ongoing one.  7 years so far and I'm finally beginning to see some much needed progress.  I've taken several years off between attempts.  This is my third revisit with about a dozen batches in this time around.  Lots of tweaks, adjustments, trial and error, testing various recipes, etc etc.  I've finally gotten them to where I'm estatic about them.  With a quick retoasting, they are super flakey, light, buttery, and not a hint of doughiness whatsoever.  After a recent break through with my commercial yeasted croissants, I decided to give SD another try.  These were 50% starter, 3 hrs from dough to croissant, and proofed 9 hrs at 80F plus temps.  They were even lighter than my IDY croissants, and have a very pleasantly complex yet light SD flavor.   Mobi is the perfect starter for this application as well as for Rustic country loaves and NP pies.   


I'm going to dream of those toasted up with ham and Swiss tonight.

Online Hermit

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Re: Tartine croissants
« Reply #54 on: October 22, 2017, 11:17:40 PM »
Those are definitely sultry croissants!   >:D  Lots of cheese and whatever type breakfast meat, maybe some garlic herb butter to dip in.

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Online Satyen

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Re: Tartine croissants
« Reply #55 on: October 23, 2017, 05:50:15 AM »
Wow!

Online jsaras

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Re: Tartine croissants
« Reply #56 on: October 23, 2017, 09:43:30 AM »
This project has been an ongoing one.  7 years so far and I'm finally beginning to see some much needed progress.  I've taken several years off between attempts.  This is my third revisit with about a dozen batches in this time around.  Lots of tweaks, adjustments, trial and error, testing various recipes, etc etc.  I've finally gotten them to where I'm estatic about them.  With a quick retoasting, they are super flakey, light, buttery, and not a hint of doughiness whatsoever.  After a recent break through with my commercial yeasted croissants, I decided to give SD another try.  These were 50% starter, 3 hrs from dough to croissant, and proofed 9 hrs at 80F plus temps.  They were even lighter than my IDY croissants, and have a very pleasantly complex yet light SD flavor.   Mobi is the perfect starter for this application as well as for Rustic country loaves and NP pies.   

Amazing!  I'm not a croissant connoiseur, but I distinctly remember being disappointed by the ones I had in Paris two decades ago.  I thought that Costco's were superior in every way.  Now, I clearly need to rethink that notion.
Things have never been more like today than they are right now.

Offline Mmmph

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Re: Tartine croissants
« Reply #57 on: October 23, 2017, 11:21:55 AM »
Those are amazing! I might have to pull Moby out of hibernation.
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Offline Randy

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Re: Tartine croissants
« Reply #58 on: October 23, 2017, 11:56:57 AM »
Making laminated dough is really a good project.  Started with the Fine Cooking recipe.

http://www.finecooking.com/recipe/classic-croissants

After that I went to Danish.

Offline Jackie Tran

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Re: Tartine croissants
« Reply #59 on: October 24, 2017, 12:32:51 PM »
I'll have to make some more for ham and Swiss or breakfast sandwiches.  These were excellent.  Here's another crumb shot from a different angle.

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