The recipes for March for the
Tuesdays With Dorie: Baking With Julia crowd are Croissants and
Mocha Chocolate Chip Cookies. I have never made both recipes for the
month, either because of time or I just liked only one out of the two
recipes for the month: but not this month.
I started on the croissants yesterday. Trying to find compressed
yeast was a challenge. My husband and I clearly remember cubes of
compressed yeast that would be in the refrigerator section of the stores. Not
any more. After a few calls, Jungle Jims came to the rescue. They have an
artisan bakery section and they will sell compressed yeast in one pound
blocks. Now that is a lot of yeast, but it was $3.99( not that expensive
really) and I can freeze it. I know I certainly will never use all of this yeast.
However, everything that I read about these French treats was to not
substitute compressed yeast for dry yeast.
Last night I mixed the dough and created
the butter disc. That was easy. This morning I started to incorporate the dough
and butter. So far it has been a breeze. I have two more turns for the roll out phase to create the layers of
butter within the dough. I will then freeze the dough and make the croissants
next weekend. There will be more turns and roll outs next weekend, before I can bake these delicacies. The one
thing I did was cut the recipe in half. I could not imagine having enough dough
for 24 croissants. That is way too much for our family. So I have had to really
think about how long and wide I should make the dough in the roll out faze.
That was a bit tricky. Stay tuned for next week.
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