On Sun, 06 Jun 2004 21:57:37 GMT, "Vox Humana" >
wrote:

>
>"Mike Acord" > wrote in message
...
>> Has anyone tried making croissants from frozen puff pastry dough? It
>> would seem to be an easy thing to cut triangles rom the dough, roll
>> them, and bake. I have not tried it, as I just thought of it, but i
>> would be interested in the input from someone with more free time.
>> Mike Acord
>
>You wouldn't be making croissants. As has already been pointed out,
>croissant dough is yeasted and puff pastry is not. They are both laminated
>doughs. That is where the similarity begins and ends.
>

Howdy,

I would add that the best croissants are not risen with commercial
yeast but instead use natural leavening (what many would call
sourdough.)

All the best,

--
Kenneth

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