Well, Pillsbury makes crescent rolls, right? I haven't seen any instant croissants. And If they haven't done it it's probably not possible. Sal
On Jun 22, 2011, at 1:00 PM, whynotnow7 wrote: "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?
