Saturday, March 11, 2006


My first successful batch of croissants. In the picture is Gina's stuffed pig, Zai-Pi, with a mini croissant that I experimented with. I made them with lower fat content than the conventional croissants and increased fibre power. The texture was just as flaky and inside it's soft... so soft. (^o^)

For my own croissant recipe please click here.
To find out more about yeast and solution temperature click here.
For other illustrated croissant recipe click here.

Happy baking! I apologize for the lack of illustration guide. The next time I make croissant, I’ll get pictures of the stages.

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