--- In FairfieldLife@yahoogroups.com, Sal Sunshine <salsunshine@...> wrote: > > Well, philo is different from puff pastry.
Yes, I understand now. So maybe your idea has more merit than I thought. I have only used Philo and thought they were similar. If puff pastry can rise and isn't crunchy inside you might be on to something. It might be a crunchier croissants which would not be a bad thing in my book. I hope you do it! Here is a recipe I found on puffpastry.com for croissants. http://www.puffpastry.com/recipedetail.aspx?recipeID=60105&rc=-1 I hope you do it and report! Curtis > I've never used philo for anything other than > spinach pies~~which are easy and which I'll > be making later this week. > I agree totally about leaving some things > to the professionals, though. They're either > too time-consuming for what you get, or they're > not nearly as good. Haven't quite gotten to that > point with croissants yet, although it's close. > I'll definitely let you know if I'm successful > with them, Curtis. > > Best, > Sal > > On Jun 22, 2011, at 12:26 PM, curtisdeltablues wrote: > > I never went further in to pastry than figuring out the variables in pie > crusts. (Sorry its half butter (flavor) and half Crisco or lard (flakiness) > I'm a big bread and pizza guy. > > I don't believe you can get there using philo though. It will stay crunchy > between levels which is what it good for. It wont blend between the levels > like you get when you roll out a sheet of dough really really thin, brush it > with butter and roll it into a croissant. That is one of the few foods that > is best left to the professionals for me. > > But if I had a bigass kitchen table, and a fridge big enough to take the > sheets as I roll them out. (they gotta stay chilled or you would get a goopy > mess between layers) > > If you try it you have to report! > > > > > --- 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? >
