Daring Baker Challenge, September 2011; Croissants
Cooking Weekends
Cooking Weekends
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Recipe Source: Mastering the Art of French Cooking, Volume Two. Julia Child and Simone Beck.
  • Ingredients
  • ¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dry-active yeast (about ½ sachet)
  • 3 tablespoons (45 ml) warm water (less than 100°F/38°C)
  • 1 teaspoon (5 ml/4½ gm) sugar
  • 3¼ cups (450 gm/½ lb) of strong plain flour (I used Polish all-purpose flour, which is 13% protein)
  • 2 teaspoons (10 ml/9 gm) sugar
  • 1½ teaspoon (7½ ml/9 gm) salt
  • ½ cup (120 ml/¼ pint) milk (I am not sure if the fat content matters. I used 2%)
  • 2 tablespoons (30 ml) tasteless oil (I used generic vegetable oil)
  • ½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
  • 1 egg, for egg wash

Instructions

Comments

Log in or Register to write a comment.