The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!
I have made croissants one time before and I learned A LOT that day. The most important thing was too not chill the dough too long inbetween rolling it out because you won’t get the flaky texture you are looking for because the butter or margarine (whatever you are using) will crack and not spread in a nice creamy layer. BUT if the dough is too warm it will come out the sides. You have to work quick to get that happy medium. For this recipe, I ended up making mini croissants because I was having a hard time with the dough shrinking….DAMN YOU GLUTEN!!!
The Croissants turned out very yummy, and they were a convenient breakfast for a couple of mornings for Mike and I 🙂
This recipe is very simple to make vegan: 1) use any non dairy milk to replace the milk, 2) Substitute Earth Balance Vegan Buttery Sticks for the Butter, and 3) Don’t use an egg wash (I didn’t) (more…)