The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!
I love croissants. But I don't eat them too often because of that whole butter thing... Lactose intolerant me doesn't like to overdo the dairy... So I made my croissants with soy milk and margarine. They worked really well. I made the recipe twice. First time I followed the recipe (well, except for those two dairy changes/substitutions).
Some process pics:
Out of the oven - half plain, half with cinnamon sugar on top.
The inside. Not as fluffy as "professional" ones, but darn tasty!!
I was impressed with the flavor, the texture, and the butteriness, despite not using butter! So I made them a second time. This time I made half cinnamon sugar:
Look at those layers!!Then the other half I made into pain au chocolate. Yup. Chocolate.
Thank you, Sarah! I love this recipe, and I think this is something I am going to do a lot! They were not nearly as difficult or time consuming as I had feared, and they worked SO well! If you can control your urge to lick the screen, take a look here at what my fellow Daring Bakers made!
Once again, you have impressed me with your adaptations. They turned out perfect! Who could tell they are not the traditional ones? The sweet ones made my mouth water! Great great job on the challenge, Ruth!
ReplyDeleteI love that you made them dairy free they look wonderful fabulous effort great job. Cheers from Audax in Sydney Australia.
ReplyDeleteI love it, this one looks perfect.
ReplyDeleteMm, your dairy-free croissants look just as decadent as their buttery cousins. Great job!
ReplyDeleteGlad to know I'm not the only one to try dairy free croissants - mine were similarly not quite as open and laminated as 'real' buttery ones - so maybe we can console ourselves that it was because of the substitutions! Great job :o)
ReplyDeleteWay to be daring and make a dairy free version! Nice job on the challenge!
ReplyDeleteOh even I made cinnamon sugar & chocolate. What can beat those 2 flavors in a croissant. Your croissant look delicious & the colour is amazing.
ReplyDeletehttp://chocolatesanddreams.in
Mmmm, the vanilla version sounds wonderful. I'm so impressed with the layers you got, too - especially without using butter! I also think I'm going to be doing this a lot - so fun and so delicious!
ReplyDeleteI just noticed that all of my blogger comments did not go through yesterday, so trying again!
ReplyDeleteRuth, I think it would be safe to say that croissants are like 70% buter, yet you turned out a butter free croissant that looks just as buttery, flaky and beautiful as a full butter croissant! You need to write a cookbook...seriously!!
I am very impressed! These look fabulous. I also made a cinnamon and sugar variation, although yours look much more flavorful than mine.
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