tag:blogger.com,1999:blog-8050223018530545661.post3415772201883502610..comments2024-03-14T00:16:12.030-07:00Comments on Eat Now Cry Later: Croissants and Pain au ChocolatEat Now, Cry Laterhttp://www.blogger.com/profile/08485526971065258282noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8050223018530545661.post-72533090951483679222016-01-17T03:50:20.000-08:002016-01-17T03:50:20.000-08:00There are many recipes out there that can do witho...There are many recipes out there that can do without potato flour and wheat gluten. Unfortunately, my recipe needs them both!Sorry!eatnowcrylaterhttp://eatnowcrylater.comnoreply@blogger.comtag:blogger.com,1999:blog-8050223018530545661.post-9459841671905964882013-07-30T03:02:15.000-07:002013-07-30T03:02:15.000-07:00I have baked hundreds of croissants as a hobby and...I have baked hundreds of croissants as a hobby and continuosly try different recippes . I found interesting that your ratio of fluor to burage is small (fluor is less than in many recipees ). When reading you recipee I found that 6inches by 14 inches barely makes 3 croissants and there is 2 inches left. Thus counting the other dow left in the fridge, the total yiel is 6-8 croissants. Is this yield correct? It seems a lot of trouble when most recippees yield 12-24 croissants.. Thank you for sending me the link for the recipee.<br>When I tried I may double the quantities.<br>Most of your warning are right on and I live in florida where summer temperatures in the house will reach 72-74 ut with refrigeration and working quick helps to produce a good product.Adding ice bags to formica will cool the surface but it will not last long.I am planing to cover the surface with a stone.<br>Thanks again. JoaquinJoaquin Lubkowitznoreply@blogger.comtag:blogger.com,1999:blog-8050223018530545661.post-78548940427956861872013-07-31T12:48:26.000-07:002013-07-31T12:48:26.000-07:00Hi Joaquin,I understand that my ratio is slightly ...Hi Joaquin,<br><br>I understand that my ratio is slightly off but that's because when making my croissants, I'm actually using the same ingredients/recipe for my homemade bread. When I looked around at other recipes, it didn't look that different from my bread recipe, so I decided to give it a go and well, I was quite pleased with the results. Lol. As stated in the recipe, 14x6 inches was just an estimate because I always forget to measure that part. The important thing to remember at this point is you are pleased to roll the dough out thinner, just as long as you don't tear your laminated dough. This recipe should yield about a dozen croissants. It will make less if you decide to make them larger.<br><br>Let me know if you do decide to make them. They are delicious and my family enjoys them very much!eatnowcrylaterhttp://eatnowcrylater.comnoreply@blogger.comtag:blogger.com,1999:blog-8050223018530545661.post-36998912398790882832015-01-11T03:35:53.000-08:002015-01-11T03:35:53.000-08:00It can be a bit sticky at first. Add additional fl...It can be a bit sticky at first. Add additional flour as needed.eatnowcrylaterhttp://eatnowcrylater.comnoreply@blogger.comtag:blogger.com,1999:blog-8050223018530545661.post-32566189419278762652014-12-23T01:48:23.000-08:002014-12-23T01:48:23.000-08:00Why is my dough really sticky?Why is my dough really sticky?Lucasnoreply@blogger.comtag:blogger.com,1999:blog-8050223018530545661.post-48586907383311150242014-05-19T14:57:15.000-07:002014-05-19T14:57:15.000-07:00Hi Penny. I use only 1 single turn and 2 double. I...Hi Penny. I use only 1 single turn and 2 double. I've done it with 2 single turns and 2 doubles before too. If your dough allows, adding another turn is good too for additional flakey layers. As long as you can roll it out and still keep your butter incased (and also pray that it doesn't leak/melt out) then you're good. I never let my dough rise. I just make the dough and chill it, right away. If the bottoms are too dark, try placing your croissants on stacked baking sheets (2 max). I start off baking at a high temp (to make the croissants crispy) and then I gradually turn it down. But yes, if you want, you can also try lowering the temp a bit.eatnowcrylaterhttp://eatnowcrylater.comnoreply@blogger.comtag:blogger.com,1999:blog-8050223018530545661.post-81690751770165106732014-05-15T09:19:15.000-07:002014-05-15T09:19:15.000-07:00Hi, Thanks for sharing the recipe.There are too ma...Hi, Thanks for sharing the recipe.<br>There are too many words and I afraid I might got it wrong. Can you tell me in summary how many folding? eg: 3 x single, or 2 x double ? <br>Also, I have seen other recipe that required the dough to rise first then wrap in the butter. Do you think this step is necessary ?<br>Third, about baking time. I have tried once with 200C. The croissant would ready in 10mins (12 is the max), and the bottom already too dark (burn)... But the croissant turn out ok, good to eat. So, not sure should I bake it at the lower heat so bake longer, or stick to 10mins...Pennynoreply@blogger.comtag:blogger.com,1999:blog-8050223018530545661.post-77755339693941029802013-10-18T05:03:31.000-07:002013-10-18T05:03:31.000-07:00Just made my first croissant. .it was perfect..and...Just made my first croissant. .it was perfect..and delicious. I wush I can pist my croissant pics to show you but dunno how.lindanoreply@blogger.comtag:blogger.com,1999:blog-8050223018530545661.post-58630207143360704142013-10-19T10:25:04.000-07:002013-10-19T10:25:04.000-07:00So glad it worked for you! I would love to see the...So glad it worked for you! I would love to see the photos! You can send the photo to me at sav@eatnowcrylater.com. :)eatnowcrylaterhttp://eatnowcrylater.comnoreply@blogger.comtag:blogger.com,1999:blog-8050223018530545661.post-67807607035488946012013-10-28T18:41:11.000-07:002013-10-28T18:41:11.000-07:00i cant get the bakers special dry milk in my count...i cant get the bakers special dry milk in my country. can i use regular powdered milk?nanayaanoreply@blogger.comtag:blogger.com,1999:blog-8050223018530545661.post-352956039316577872013-10-30T03:25:10.000-07:002013-10-30T03:25:10.000-07:00Bakers special dry milk is a very fine powdered mi...Bakers special dry milk is a very fine powdered milk. Regular milk powder is more coarse. Maybe try grounding it more in a food processor to make it more fine?eatnowcrylaterhttp://eatnowcrylater.comnoreply@blogger.comtag:blogger.com,1999:blog-8050223018530545661.post-26367060759767921762016-01-16T04:52:02.000-08:002016-01-16T04:52:02.000-08:00Potato flour and wheat gluten not available in my ...Potato flour and wheat gluten not available in my country also the dry milk, just the regular one is sold. Can the recipe do without it. If not I would rather not waste my efforts. Please suggestAminanoreply@blogger.com