You might want to make a Brioche dough, which is a buttered dough, and then
laminate the dough, cut triangles and make croissants.
You do not have the hassle of a puff pastry dough, and if you proof it long
enough, the quality of those brioche croissants is acceptable.
--
Henry!
Q. Why do some bands even have bass players?
A. To translate for the drummer.

"Roy Basan" > a écrit dans le message de news:
...
> Kenneth > wrote in message
>. ..
> > 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,
>
> Sourdough croissants?
> If that croissant is in the classification of the viennese pastries
> therefore flaky, whether its bakers yeast raised or sourdough does not
> matter.The latter does not lend either to a good quality product.
> Besides croissants even with normal yeast takes some time to proof if
> that is leavened with starter( needs longer proofing than normal
> bakers yeast raised croissant),by that time its fully proofed for
> baking the roll in fat( likely butter) will have started to ooze out
> affecting the flakiness of the end product.Or there is the tendency
> that the descrite layering obtained by careful dough laminating
> process will be reduced due to the acidity which weakens the gluten
> and make it appear squat looking
> Therefore the more flaky and well laminated you want from that item
> its is sensible that the product must be not be standing in a proofer
> for a really extended period in order to obtain an optimum quality
> plump looking croissants.
> However if you are looking at croissant shape roll which can be
> appropriately called crescents with no or just minimal fat( no
> layering) then that will be desirable as the flavor of sourdough will
> give it and added edge.
> BTW, with the standard croissants dough ,even by adding and old dough
> will already confer some slight sourness to the product which makes
> the consumer think that is really made with sourdough.
> Best Croissants should have a distinctive buttery taste, flaky
> texture with nice flavor( not too sour but aromatic) .It should have a
> balance in taste with no overpowering acidic taste that is strongly
> associated with sourdough and less with such viennoisierre.
> Roy