Having freshly baked croissants from your own oven for breakfast is something special, very special. It makes perfect treat for weekend (that’s when I usually make croissants/laminated pastries). Umm… warm croissant with wonderful buttery aroma, what a fantastic way to spend the weekend. Not only it tastes like heavenly, it smells like one too.Like anything else homemade, you-made croissant will taste better or at least equally nice as store-bought.
Apart from practicing and trying to perfect the croissant making, I’ve also been trying making different kinds of croissants; croissant made with pre-ferment and whole wheat croissants. Last week was the turn for croissant made with poolish (liquid pre-ferment) from Suas’s Advance Bread and Pastry cookbook. I was first introduced to poolish croissant by a wonderful post by Txfarmer on The Fresh Loaf.
|Perfect breakfast with homemade jam|
I find the poolish croissant was relatively easy to work with and produced great tasting croissant with nutty hint. The recipe also contains small amount of malt powder which gave a lovely nice colour to the crust. I also included 3% soy flour in the formula (replacing 3% of bread flour with soy flour).
When making croissants, one can’t help having dough scraps from the trimming during the shaping and rolling. I have used the scrap to make pesto baguettes, chocolate croissant and simply re-roll them into croissants. Amazingly, they all worked extremely well. Dough scraps surprisingly produced flaky croissants. I could hardly tell that they were made from pieces of dough scraps mould together.
|Croissants made from dough scraps. |
Not too bad comparing to Bourke Street Bakery's
Poolish croissant was so far the most flavoursome I have made. Next up, I will be trying croissant with sourdough starter, which I am hoping that it will taste even better.
For this recipe and great tips on making croissant, I encouraged you to visit txfarmer’s blog on The Fresh Loaf.
If you will ever attempt making croissants, remember the most important thing is "croissant needs to be proofed until it is wobbly, really soft and layers can be easily seen".
I also like to preheat the oven at 240C and reduce to 195C just before baking.
Other great tips on making croissants can also be found on Chowhound.
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