To perfectly laminate croissants with a dough fermented using wild yeast, that has been sort of a "Holy Grail" for me. My latest attempt, tweaked, hand rolled and cut were a huge success. Whoooohooo! Or Holy Moley! It's been a journey, and finally a joy, to achieve success. And lots of experiments. Timing, temperature and a fermentation, with technique adhered to and you have sourdough croissants.
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Absolutely perfect! I hope you post the recipe?
Yaya…these are my secret croissant tests, maybe for my book or future business..though I’d like to share them with you they aren’t available to everyone…besides, it took me years to figure out how to do this… I suggest you go and try these first from the former teacher at my school Karen Bornarth at The international Culinary school or FCI when I was there! http://www.seriouseats.com/recipes/2009/10/karen-bonarth-roger-gural-croissants-recipe.html
Cheers,
Jeremy
These look delicious!
Thanks Mary they were…and I keep trying to make them like this again, a feat and luck maybe? Still, will tinker and tweak, never happy with good, got to get the best every time!
Merci,
Jeremy