| Bob Terwilliger |
Wayne wrote:
>> Make your own! Split it, put in some chocolate chips and heat until
>> the croissant crisps and the chocolate is gooey. Personally, I like
>> my croissants plain with jam, but hubby and kids do the chocolate
>> thing on occasion.
>
> Well, I don't think I'm up to making my own croissants and the few I've
> bought since I moved to AZ have been like orgindary "bread" on the inside,
> no
> flakiness at all. Ugh! Besides, I think the results are different when a
> small "slab" of bittersweet chocolate is slip inside the formed croissant
> before baking.
Making croissants isn't really all that difficult, and I think it's WELL
worth the effort. The book _Baking With Julia_ gives what I consider a
foolproof recipe for chocolate croissants. (In fact, that entire book is
outstanding. The brioche recipe alone is worth the price of the book.)
Bob
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| Dee Randall |
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:435310cd$0$9161$bb4e3ad8@newscene.com...
> Wayne wrote:
>
>>> Make your own! Split it, put in some chocolate chips and heat until
>>> the croissant crisps and the chocolate is gooey. Personally, I like
>>> my croissants plain with jam, but hubby and kids do the chocolate
>>> thing on occasion.
>>
>> Well, I don't think I'm up to making my own croissants and the few I've
>> bought since I moved to AZ have been like orgindary "bread" on the
>> inside, no
>> flakiness at all. Ugh! Besides, I think the results are different when
>> a
>> small "slab" of bittersweet chocolate is slip inside the formed croissant
>> before baking.
>
> Making croissants isn't really all that difficult, and I think it's WELL
> worth the effort. The book _Baking With Julia_ gives what I consider a
> foolproof recipe for chocolate croissants. (In fact, that entire book is
> outstanding. The brioche recipe alone is worth the price of the book.)
>
> Bob
That book is on my list of books to buy. I'm getting it soon. I'm not
physically capable of doing all the rolling out of the butter, but there are
certainly other recipes in that book that I want to make -- I'm checked it
out of the library too often. I think I've recorded most of the Baking with
Julia programs and watched them a number of times and even made a few of the
recipes.
Dee Dee
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| Wayne Boatwright |
On Sun 16 Oct 2005 07:49:06p, Bob Terwilliger wrote in rec.food.cooking:
> Wayne wrote:
>
>>> Make your own! Split it, put in some chocolate chips and heat until
>>> the croissant crisps and the chocolate is gooey. Personally, I like
>>> my croissants plain with jam, but hubby and kids do the chocolate
>>> thing on occasion.
>>
>> Well, I don't think I'm up to making my own croissants and the few I've
>> bought since I moved to AZ have been like orgindary "bread" on the
>> inside, no flakiness at all. Ugh! Besides, I think the results are
>> different when a small "slab" of bittersweet chocolate is slip inside
>> the formed croissant before baking.
>
> Making croissants isn't really all that difficult, and I think it's WELL
> worth the effort. The book _Baking With Julia_ gives what I consider a
> foolproof recipe for chocolate croissants. (In fact, that entire book is
> outstanding. The brioche recipe alone is worth the price of the book.)
>
> Bob
I should have said that "right now" I'm not up to making my own croissants.
Actually, I have the book and have made the croissants and brioche. They
are both wonderful! I just have too much going on right now for some
really dedicated baking time.
--
Wayne Boatwright *¿*
_____________________________
http://tinypic.com/eikz78.jpg
Meet Mr. Bailey
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| Kate B |
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:435310cd$0$9161$bb4e3ad8@newscene.com...
> Wayne wrote:
>
> >> Make your own! Split it, put in some chocolate chips and heat until
> >> the croissant crisps and the chocolate is gooey. Personally, I like
> >> my croissants plain with jam, but hubby and kids do the chocolate
> >> thing on occasion.
> >
> > Well, I don't think I'm up to making my own croissants and the few I've
> > bought since I moved to AZ have been like orgindary "bread" on the
inside,
> > no
> > flakiness at all. Ugh! Besides, I think the results are different when
a
> > small "slab" of bittersweet chocolate is slip inside the formed
croissant
> > before baking.
>
> Making croissants isn't really all that difficult, and I think it's WELL
> worth the effort. The book _Baking With Julia_ gives what I consider a
> foolproof recipe for chocolate croissants. (In fact, that entire book is
> outstanding. The brioche recipe alone is worth the price of the book.)
>
> Bob
>
>
The brioche is wonderful! Take it a step further and make the pecan sticky
buns recipe. These are beyond decadent and utterly delicious. The first
time I made them I thought that my Kitchen Aid was going to break and that
nothing was worth this much effort. I served them to my best friend's 85
year old mother and she exclaimed "I can die now".
Kate
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