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On 9 Jun 2004 19:01:08 -0700, (Roy Basan) wrote:

>Usually in shops especializing in TRUE french style croissants the
>dough recipe is simple and leaner( that is no eggs at all unlike the
>brioches).

Hi Roy,

The Bilheux et. al. text "Special and Decorative Breads" is considered
by many the bible of French baking. It lists a half dozen techniques
for croissants and every one includes a modest amount of egg in the
dough.

All the best,

--
Kenneth

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