Croissants for Daring Bakers

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

Immediately my thoughts went back to my time in Switzerland where these deliciously flakey and addicting treats were abundant. I remember during brunch time on the weekends where the school’s buffet offered a basket full of mini croissants and pain des chocolats.

So I was quite excited as I’ve been wanting to conquer my fear of yeast.

Unfortunately, the results weren’t very good. I made the recipe four times but wasn’t totally happy with the results. I don’t blame the recipe because plenty of others have had success with it and it is Julia Child’s. Perhaps it’s my lack of experience in making breads, yeast, kneading or other conditions.

First try, with melted chocolate and crushed hazelnuts

The first two tries, the yeast was dead. I took a gamble and tried to proceed which of course resulted to the doughs not rising and therefore quite heavy after baking. The third try was better after buying new yeast, proofed it before using and it resulted in better, flaky and lighter texture but the center still had a raw feeling. The fourth and last try (which I forgot to take a picture of), I used active dry yeast instead of instant and I was excited since the dough was rising very well but after baking, the results were similar to the third try, but with less flaky dough. Really weird. Another thing was that I never was able to get 12 croissants but only 8.

2nd attempt

Third attempt

But anyhow, despite the unsuccessful tries this hasn’t turned me off baking breads since I LOVE eating bread and would love to one day be able to bake plenty of them. By the way, Nutella is love. I placed some inside/on the croissants and it was just heavenly.

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6 Comments

  1. I love your enthusiasm to do it four times!!! I’m sure you will get the result you want soon. Nice colour on the crusts also. Cheers from Audax in Sydney Australia.

    Reply
  2. Four times??? Valiant of you, I must say. The third try looks pretty good, so I’m guessing the 4th was better? I think with bread, you have to try lots of times because the more experience you get, the easier it is. I’ve only made bread on my own a few times, and never croissants! Have you ever tried the Pioneer Woman’s cinnamon buns?

    Reply
    • Kat

       /  September 28, 2011

      The 3rd one was the best, I have to say. The fourth one rose a lot but it didn’t have that nice crust like the first 3 ones. Yes, I’d have to agree, I’ll have to keep practicing! ;) I’ve never tried the Pioneer Woman’s version but I have made successful cinnamon buns or cinnamon pull away bread before but I’ll give hers a try! Thank you! :D

      Reply
  3. I feel you on dead yeast, I killed mine on the first try. But I agree you third try looks really good! Way to push through and keep at it!

    Reply

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