Croissants

Hmmm... I would have thought that they would use MANOVA (multivariate analysis of variance.)

All the best,

Usually in shops especializing in TRUE french style croissants the dough recipe is simple and leaner( that is no eggs at all unlike the brioches). but contains flour, milk , some sugar, salt, yeast and fat( butter). I expect a brioche to have more butter content and heaps of eggs and the dough character is different from that laminated pastry.

Besides an authentic brioche dough is supposed to be soft that you need to chill it properly so that you can mold it into shapes you like. If you say that your croissant is like brioche; you might be talking about the danish pastry which is prepared similarly but firmer and a richer recipe than the croissant.

BTW, IMO Only an idiot, the ignorant and the lazy person would like to make a croissant from puff paste.

Indeed you can shape a piece of puff pastry dough into a croissants but if you eat that stuff you are not eating real croissant (but a make believe one) and you leave the yeasty flavor to your imagination . If you do not have imagination... Do not lose hope. For a real yeast taste there are means you can have that with your improvised croissants. Slice that make believe croissant lengthwise into two for a croissant sandwich, cut also thin piece ( of well chilled) cake yeast (like cheese), and place it inside your croissant, then top with other fillings , greens,desired sauce etc., Another way is to spread butter and jam then sprinkle some instant yeast on top of the jam and replace the other piece of that ' croissant' to complete the sandwich.

BON APPETIT!!

Roy

Also I would think that a true brioche dough has too much butter in it to produce a workable laminated dough. I've never tried it, but I'd think the butter in the detrempe would run together with the butter and you wouldn't get good layering.

Plus I've never eaten a real croissant and then been left feeling as though I had been deprived of butter.

Hi Roy,

The Bilheux et. al. text "Special and Decorative Breads" is considered by many the bible of French baking. It lists a half dozen techniques for croissants and every one includes a modest amount of egg in the dough.

All the best,

What's even easier is if you're already in the freezer section at the grocery store, you can just get these packages made by Pillsbury . . .

OMG. bite your tongue. qahtan