tag:blogger.com,1999:blog-704726093109763319.post8285980651247020515..comments2024-02-15T21:38:42.142+08:00Comments on The Wayward Oven: Daring Bakers: CroissantsJanehttp://www.blogger.com/profile/14499638677850725030noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-704726093109763319.post-42081307718485363252011-12-12T14:12:37.389+08:002011-12-12T14:12:37.389+08:00Very informative post ... Thanks for sharing it .....Very informative post ... Thanks for sharing it ... Good job! <a href="http://newandusedcateringequipment.com.au/bakery-equipment.html" rel="nofollow">Bakery Equipment</a>sandhiyahttps://www.blogger.com/profile/03143516437153944655noreply@blogger.comtag:blogger.com,1999:blog-704726093109763319.post-76055084225578400092011-09-27T08:32:54.151+08:002011-09-27T08:32:54.151+08:00Very brave of you to attempt making croissants:D I...Very brave of you to attempt making croissants:D I tried once and failed miserably too! I'll leave this very time consuming process of making flaky crossants to the professionals and save me some calories too!:PJeanniehttp://chinadoll-bakingdairy.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-704726093109763319.post-49608640148930204932011-09-27T22:27:17.714+08:002011-09-27T22:27:17.714+08:00I'm impressed with your results even if they d...I'm impressed with your results even if they didn't "work" out as well as you wished the colour is great and I'm sure that you will get the process after a couple more tries. Also I have noticed if the butter leaks out of the baking croissant it is a sure sign that you have under-proofed your rolls maybe next time let them rise for about 3 hours they shouldn't give off some much butter. Cheers from Audax in Sydney Australia.Audaxhttp://www.blogger.com/profile/14576459734840482775noreply@blogger.comtag:blogger.com,1999:blog-704726093109763319.post-81222460566275830372011-09-28T07:03:05.163+08:002011-09-28T07:03:05.163+08:00@Jeannie: I was so enthusiastic about the whole pr...@Jeannie: I was so enthusiastic about the whole process and was disappointed that the result wasn't as good, but I'm not giving up!<br><br>@Audax: Thanks for the tip. I won't let all that lovely butter get away next time!Martyhttp://www.blogger.com/profile/14499638677850725030noreply@blogger.comtag:blogger.com,1999:blog-704726093109763319.post-69858853786037552892011-09-28T07:36:27.619+08:002011-09-28T07:36:27.619+08:00Wow! How flaky is that croissant! I'm impresse...Wow! How flaky is that croissant! I'm impressed! And you think they weren't good? They look excellent to me!<br>OMG! I love that video!!!Renatahttp://www.blogger.com/profile/17267914343956153643noreply@blogger.comtag:blogger.com,1999:blog-704726093109763319.post-11819583973680459452011-09-28T08:11:07.261+08:002011-09-28T08:11:07.261+08:00Ah, I think I fried my first lot too. What you des...Ah, I think I fried my first lot too. What you describe sounds very familiar! Anyway, your pastries look beautifully flaky, and that is a gorgeous wodge of chocolate in the pain au chocolat. I'm often disappointed by the faint traces you sometimes get, but yours is definitely more like it!Suzlerhttp://www.blogger.com/profile/03540385345529638786noreply@blogger.com