"nuthin' says lovin' like something in the oven" - Pillsbury makes some pretty good instant croissants, though all their stuff has a pronounced baking powder flavor that has to be drowned out with a lot of butter.
--- In FairfieldLife@yahoogroups.com, Sal Sunshine <salsunshine@...> wrote: > > On Jun 22, 2011, at 11:25 AM, curtisdeltablues wrote: > > > he only problem I have with what you have written Jim is your inclusion of > > Lemon Meringue Pie and it being incapable of giving someone absolute > > happiness. Here is how I break down the problems with most pies: > > > > First: Lemon filling over sweetened. Rookie mistake. See the perfect bite > > includes the marsh mellowing effect of the meringue, so you need to keep > > the filling tart or you blow the genius of this combination. > > > > Second: You know all undercrust are gunna get soggy with the wet filling > > poured on, so pre bake the bottom crust. Go a little deeper with the > > crushed graham and crush them yourself, do not under any circumstances go > > with a pre made one. They all are over sweetened and suck. How hard is it > > to throw some graham crackers into a processor with some unsalted butter > > and a little sugar (not honey is will soften it before you begin). Big > > secret? Add in some grated orange peal , not lemon and you wont have to > > over sweeten the crust. A little cinnamon wont hurt, a lot will. > > > > Third; This is what separates the easy bake oven bakers and the real > > kitchen badass homeboys. Leave it in the broiler long enough at the end to > > get the peaks just a touch over the browned stage. This is tricky just > > like with pizzas. If you can get some peaks to go beyond caramel into > > blacked, you will offset any over sweeting mistakes. Just a touch of > > bitter is the magic that makes this dessert the magical juxtaposition it > > can be. In this form, it IS absolute happiness believe me. > > > > Anyhoooo, nice posts from both you and Turq. Happy baking. > > Nice, Curtis. Do you have any idea for making croissants > without going to all the trouble of making them from scratch? > Would puff pasty sheets work? > > Sal >
