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Croissant

Guidelines for Laminated Yeast Doughs

by Kelsey on December 14, 2009 · 0 comments

Croissants and Danish
Many of the same procedures and guidelines used for making a puff pastry are used for making croissants and Danish- the main difference is the yeast and in how they are folded and made up into individual pastries.
Guidelines for Laminated Yeast Doughs

Laminated doughs should not be over mixed. The ingredients should be mixed [...]

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Laminated Doughs: Are you scared yet?

by Kelsey on December 8, 2009 · 0 comments

Ah the dreaded laminated dough; Puff pastry and croissants and Danishes. This dough will make even the most seasoned of cooks shake in their boots. I have to say that when I was learning this technique at school it was terrifying. The mixers we used would make your kitchen aids look like novelty toys. I [...]

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