Comments on: croissants 2 (martha stewart)

By: Kata

Kata — Fri, 28 Jan 2011 17:23:01 +0000

I come from Hungary where we use fresh yeast quite often with all sorts of dough. One thing is always the same, however, and that is not mixing the yeast in with the flour and other dry ingredients, but preparing it separately. That is, warming up a cup of milk a little, adding some sugar to it, and than the yeast that’s been crumbled to pieces. And than you have to wait for the yeast to rise.

If the quality of the yeast is good and if it’s really fresh, it should double or even triple in size, mix with the milk and result in a very strange new substance, a bit grey too.. But don’t be afraid really. It’s just that you have to choose a container for it that is tall so that the yeast has room to grow so to say.

When it’s done, you can mix it with the other ingredients, the flour, the eggs, the butter or whatever there is, and of course you have to let it rest and grow. And grow it will.

It might not be perfect for the first time, but it might as well be, a lot depends on the quality of the yeast. Either way, yeast dough is so yummie, please do try again.

By: Emily Rose

Emily Rose — Fri, 13 Nov 2009 18:33:24 +0000

I’m impressed that you even tried to use fresh yeast- I ALWAYS use dry because I’m scared of the fresh stuff! Definitely try them again- the rolling method does look beautiful!

By: Lisa

Lisa — Fri, 13 Nov 2009 14:00:05 +0000

You have no idea how many times i’ve made croissants and they NEVER turned out right! If I figure it out one day i’ll be sure to tell you how i did it!

By: Irina@PastryPal

Irina@PastryPal — Thu, 12 Nov 2009 21:58:42 +0000

Do try them again. I don’t think it’s you. If there was no rise, maybe the yeast wasn’t alive and kicking anymore.

By: Hélène

Hélène — Thu, 12 Nov 2009 18:51:21 +0000

I love croissant with chocolate inside. So yummy. I’ve never made them.

By: ErinsFoodFiles

ErinsFoodFiles — Thu, 12 Nov 2009 17:43:05 +0000

Hahaha… those are ugly. But I have no room to talk because have you seen my croissants? Oh wait, I haven’t ever made them!

I absolutely adore your blog, and I love that you post your failures as well as triumphs. It makes you human!

By: Dolce

Dolce — Thu, 12 Nov 2009 16:34:59 +0000

Well, congrats on your croissants. I am not brave enough to work on croissants, I have never tried baking any… Is that a shame for a French girl??

By: Tracey

Tracey — Thu, 12 Nov 2009 15:50:09 +0000

Well kudos to you for trying to make croissants from scratch! I’ve owned Martha’s Baking Handbook for years now and still haven’t attempted them. I look forward to the rest of your posts about experimenting with them!

By: Rebecca

Rebecca — Thu, 12 Nov 2009 15:44:01 +0000

Hey, Bridget! I used to work at a bakery making croissant from scratch every day, so maybe I can help.

It looks like maybe the butter block isn’t spreading all the way out to the edges of the dough. When you look at the rolled out rectangle, sometimes you can see where the outline of the butter inside might stop a few inches short of the edges of the dough. A simple cheat is to take a pizza cutter and trim away the edges without butter, then lay those strips of dough in the center of the rectangle, and continue folding. Otherwise, the dough that doesn’t get the butter will turn dark and bready instead of flaky.

Hope that helps!

By: Sarah, Maison Cupcake

Sarah, Maison Cupcake — Thu, 12 Nov 2009 12:14:14 +0000

They’re looking pretty darned good to me! Thanks for tip about elongating the triangles, I wondered why mine looked such funny shape the one time I made them. I will have to try again.