desserts by kate

Viennoiserie comes to an end.

Posted on Thursday, November 29, 2007 at 1:37 pm
Category: WCI

Croissant dough is finicky, you must keep it moist, or it will dry out and crack, and butter will leak out everywhere and get sticky. You much keep it, cool, but not cold, so the beurrage, or butter block rolls out smoothly, and doesn’t crack and break apart. If it gets too warm then your butter squirts out the sides of your detrempe, dough block, and you don’t get those desired flaky layers. Danish dough is very similar Croissant dough. It is drier and there is the addition of egg to the dough.

Did you know you can make Danish dough from Croissant dough, but you cannot make Croissant dough from Danish dough?

Fact of the day!

One Response to “Viennoiserie comes to an end.”

  1. barb
    November 30th, 2007 12:21

    Hooray!!! A new blog!!!