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Croissant Conundrum

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I was a bad FC Staffer.  I made the croissants from issue 97, and instead of eating them all in one sitting, I let a few of them go stale.

 

Not to worry!  When life hands you stale croissants, make bread pudding!  (Ok, I let a few of them go stale for this very reason.)  This is one of the most rich and comforting desserts I can think of. 

 

Preheat your oven to 350°F.  Cut four croissants into 1-inch pieces ( I normally use my kitchen shears and don’t get too fussy about exact sizes).  Toss the croissants into a 2-quart dish and add broken-up pieces of your favorite chocolate; I went for a dark chocolate and used half the bar.  Then combine 4 egg yolks, 1 whole egg, 1/4 cup sugar, and 1 Tbs. of cognac (or vanilla, or bourbon…sky’s the limit here).  Bring 1 pint of heavy cream and a cup of milk to a boil.  Temper the egg mixture (stir in a little bit of the hot cream to gradually warm the eggs) and then combine the egg mixture with the cream.  Pour that over the croissants and then gently push the croissants under the cream.  Let that sit for about 10 minutes.  Put it into the oven and let it cook until the pudding gets puffed up and golden, about 30 minutes. 

 

Spoon some of the croissant bread pudding into a bowl and top with ice cream, or whipped cream, or eat it solo.  Any way you like it, it is a warm, rustic, and delicious dessert that you will want to make whenever you can get your hands on some croissants.

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    LisaWaddle | 02/04/2009

    Hi Love To Cook. That is so frustrating, I'm sorry the croissants didn't work out for you. Yes, when substituting active dry for instant, you have to use a different amount, and it does have to be hydrated first. (You can add active dry directly to your dry ingredients, as long as you then add liquids of the proper temperature, 120-130 degrees F.)To have subbed the active dry in this recipe, you would have had to heat the water and milk.

    We ran a great article on this not long ago:
    http://www.finecooking.com/articles/ask-expert-yeast.aspx

    All this would have affected the texture of your dough. This is a sturdy dough, but you should have been able to roll it out without having to have weightlifter arms!

  • Love_To_Cook | 02/04/2009

    I'm not certain if this is the proper area to ask this, so please forgive me if I am out of place. I've just tried making the croissants from #97, but unfortunately have failed miserably. First of all, I used dried active yeast instead of dried instant yeast, but didn't take into account that I should use a different amount. Should I have used 25% more yeast than is stated in the recipe if I am using traditional active yeast? Also, should I have proofed the traditional active yeast in a portion of the water prior to adding it to the remainder of the ingredients, or would it have been okay to add it dry to the flour, etc.? Also, what should be the texture of the final dough after it is kneaded in the mixer? My dough ended up being too hard to roll out the next day. Should it have been softer, because if not, I don't have the muscle power to roll it out. Thanks for your help. Jenny

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