Wednesday, March 9, 2011

A Final Word on Lamination

I know I said I would not post about laminated doughs again, but I lied. Son #2 is going to a birthday party this weekend where they are having croissants (geez, why wasn't I invited to a party like that when I was a kid?) so I need to provide him with a vegan substitute. No problem. So, I added croissants to my baking list on the weekend. I then remembered that the very first recipe I used to make puff pastry used a double turn to laminate the dough. This sounded perfect to me since my weekend baking schedule is busy enough getting ready for lunches for the week. I tried the double turn and it worked perfectly, and meant I got the dough ready in about half the time (considering you need to let the dough rest for about 40 mins between turns, this was significant time savings). Check out the link and try it yourself. As you can see from the pic above, the croissants came out flaky and crispy and delicate, but this could be because I let them rise longer than usual.

4 comments:

Kate said...

"my weekend baking schedule is busy enough"

I love this. XD

Bekks253 said...

I'm not much of a baker, but I definitely want to give laminating a try. So I have the dough, what steps take it from dough to a croissant...?

Bekks253 said...

ooh! I think I just found the answer to my question...followed another link to another croissant post. step 7 though, when you mark every couple inches, and this is gonna make triangles....? I'm trying to picture it in my head and it's not very clear. Any more advice, or links for that...

Sara said...

croissants are 1 of my fav things and since marrying a vegan i was getting very upset that i couldnt find eggless croissants - cant wait to try making these!!