You are right. Oh well. Maybe if you put on a beret, some french music, pour a glass of bordeaux and THEN eat the Pillsbury crescent roll, the effect will be achieved. I suppose it depends on the size of that glass of wine...
--- In FairfieldLife@yahoogroups.com, Sal Sunshine <salsunshine@...> wrote: > > 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? >
