Comments on: The Croissant Challenge http://cafefernando.com/the-croissant-challenge/ Cafe Fernando - Food Blog Tue, 22 May 2012 14:15:27 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Cenk http://cafefernando.com/the-croissant-challenge/comment-page-2/#comment-194962 Cenk Sun, 15 Apr 2012 19:04:49 +0000 http://cafefernando.com/?p=178#comment-194962 anne - I don't think that's an option. Try freezing them right after the final rise (begin on a Thursday to eat on Sunday). No need to thaw. After the egg wash, pop them in the oven and bake 2-3 minutes longer than mentioned in the recipe. Thanks a lot for your kind comment. And good luck with the chocolate chantilly. anne – I don’t think that’s an option. Try freezing them right after the final rise (begin on a Thursday to eat on Sunday). No need to thaw. After the egg wash, pop them in the oven and bake 2-3 minutes longer than mentioned in the recipe. Thanks a lot for your kind comment. And good luck with the chocolate chantilly.

]]> By: anne http://cafefernando.com/the-croissant-challenge/comment-page-2/#comment-194928 anne Sun, 15 Apr 2012 15:56:41 +0000 http://cafefernando.com/?p=178#comment-194928 ps julia's videos are no longer online (but i managed anyway) ps julia’s videos are no longer online (but i managed anyway)

]]> By: anne http://cafefernando.com/the-croissant-challenge/comment-page-2/#comment-194927 anne Sun, 15 Apr 2012 15:55:26 +0000 http://cafefernando.com/?p=178#comment-194927 Hi Cenk, just used this rainy weekend to finally make these croissants after having had the recipe on my to do list for 3 years! started on friday night, had brunch on sunday. they turned out well though the timing is tricky - nice idea for a sunday brunch but getting up at 6 to roll, shape and rise them is not my idea of a lazy sunday ;) I rolled and shaped them on saturday night, ready to pop in the oven on sunday morning, but they had sunk a wee bit and tasted a lot like yeast (obviously the yeast had had a field day being left to do it's thing for so long!). Layering and texture was superb though. do you think you could bake them for 10 mins the night before and finish them on sunday? also, just have to say i love you blog and i keep coming back to the very original recipes and sexy photography. have to learn turkish to be able to read your book though... but might buy it for the pictures! chocolate chantilly is up next! cheers and good luck with the book, anne Hi Cenk,
just used this rainy weekend to finally make these croissants after having had the recipe on my to do list for 3 years! started on friday night, had brunch on sunday. they turned out well though the timing is tricky – nice idea for a sunday brunch but getting up at 6 to roll, shape and rise them is not my idea of a lazy sunday ;) I rolled and shaped them on saturday night, ready to pop in the oven on sunday morning, but they had sunk a wee bit and tasted a lot like yeast (obviously the yeast had had a field day being left to do it’s thing for so long!). Layering and texture was superb though. do you think you could bake them for 10 mins the night before and finish them on sunday?

also, just have to say i love you blog and i keep coming back to the very original recipes and sexy photography. have to learn turkish to be able to read your book though… but might buy it for the pictures!

chocolate chantilly is up next! cheers and good luck with the book,
anne

]]> By: Adriana @ Bittersweet Baker http://cafefernando.com/the-croissant-challenge/comment-page-2/#comment-59824 Adriana @ Bittersweet Baker Tue, 03 Aug 2010 16:02:55 +0000 http://cafefernando.com/?p=178#comment-59824 Thank you so much for this post! I've been wanting to try this recipe ever since I saw Esther Mcmanus bake them with Julia Child on a PBS show. We have just finished devouring them for dinner, and they were so, so good. Thanks again! Adriana Thank you so much for this post! I’ve been wanting to try this recipe ever since I saw Esther Mcmanus bake them with Julia Child on a PBS show. We have just finished devouring them for dinner, and they were so, so good.

Thanks again!
Adriana

]]> By: Cenk http://cafefernando.com/the-croissant-challenge/comment-page-2/#comment-59234 Cenk Fri, 16 Jul 2010 09:33:25 +0000 http://cafefernando.com/?p=178#comment-59234 Merrill - Thanks for writing. It is indeed wonderful! Hope your croissants turn out beautiful. Merrill – Thanks for writing. It is indeed wonderful! Hope your croissants turn out beautiful.

]]> By: Merrill Moss http://cafefernando.com/the-croissant-challenge/comment-page-2/#comment-59220 Merrill Moss Thu, 15 Jul 2010 20:30:54 +0000 http://cafefernando.com/?p=178#comment-59220 I saw Julia's croissant video a few weeks ago on local Public Television, which got my juices going to execute this fabulous recipe. I am so grateful for your blog post not only for the recipe but all of the back-and-forth with your readers on their experience with it. Isn't it wonderful that after two years a blog post is still attracting new readers? Just goes to show, good content really is king. Can't wait to fire up the oven, thanks to your great post. I saw Julia’s croissant video a few weeks ago on local Public Television, which got my juices going to execute this fabulous recipe. I am so grateful for your blog post not only for the recipe but all of the back-and-forth with your readers on their experience with it. Isn’t it wonderful that after two years a blog post is still attracting new readers? Just goes to show, good content really is king. Can’t wait to fire up the oven, thanks to your great post.

]]> By: Rick http://cafefernando.com/the-croissant-challenge/comment-page-2/#comment-57948 Rick Fri, 28 May 2010 19:27:26 +0000 http://cafefernando.com/?p=178#comment-57948 Awesome job my friend they look great thank you got both replying and posting these tasty looking jewels for us to list after :P --Rick Awesome job my friend they look great thank you got both replying and posting these tasty looking jewels for us to list after :P

–Rick

]]> By: Cenk http://cafefernando.com/the-croissant-challenge/comment-page-2/#comment-57905 Cenk Thu, 27 May 2010 13:26:12 +0000 http://cafefernando.com/?p=178#comment-57905 Rick - I like them a bit overdone actually. They didn't rise too much because I forgot to add that little piece of the reserved scrap dough shaped as a small ball in the center (the “belly” of the croissant plump). I still think of them as a success, considering it was my first time :) Rick – I like them a bit overdone actually. They didn’t rise too much because I forgot to add that little piece of the reserved scrap dough shaped as a small ball in the center (the “belly” of the croissant plump). I still think of them as a success, considering it was my first time :)

]]> By: Rick http://cafefernando.com/the-croissant-challenge/comment-page-1/#comment-57902 Rick Thu, 27 May 2010 11:03:46 +0000 http://cafefernando.com/?p=178#comment-57902 hmmm.... they look a bit over done and like they didn't quite rise properly? perhaps the oven was a bit high? (no 350 is spot on) puff is a finicky thing it could be something as simple as your hands were too warm when working it perhaps? in my french cooking class we let it rest overnight not just two hours you indicate but that was a while back (like 1976!) proper puff has 512 layers when you are ready to shape it, and it is awesome stuff well worth the effort! but if you like them and they taste good, then it's all good well done --Rick hmmm….
they look a bit over done and like they didn’t quite rise properly?
perhaps the oven was a bit high?
(no 350 is spot on)
puff is a finicky thing it could be something as simple as your hands were too warm when working it perhaps?
in my french cooking class we let it rest overnight not just two hours you indicate but that was a while back (like 1976!) proper puff has 512 layers when you are ready to shape it, and it is awesome stuff well worth the effort!
but if you like them and they taste good, then it’s all good well done
–Rick

]]> By: Cenk http://cafefernando.com/the-croissant-challenge/comment-page-1/#comment-57466 Cenk Mon, 17 May 2010 03:41:38 +0000 http://cafefernando.com/?p=178#comment-57466 Rizza - Yes, I had a hard time rolling it. Next time, give it a longer rest - makes it easier to roll afterwards. Rizza – Yes, I had a hard time rolling it. Next time, give it a longer rest – makes it easier to roll afterwards.

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