Thursday, August 1, 2013

Croissant & Croissant aux chocolat !

These are what I was looking forward to make as it known as difficult and the best in Paris- Croissant! 
croissant or any puff pastry dough are known for their flakiness resulting from the rolling and folding of the dough and butter of the same consistency. the step of folding the butter-layered dough is called a turn ( tour in French). The principle of creating layer by rolling and folding the dough with butter is future enhanced with the rising power of yeast. To make a croissant, you need at least three turns and never give more than 4 turns. 
Another important thing to know is if you want your croissant is more flavor than you should fermented the dough or leave it over night to give it rise volume and better flavor.

No comments: