Cooking Experiment: Croissant Bites
May. 17th, 2015 02:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsMaybe you remember that back in December, I took a class in croissants.
Well, they sent me home with a third of a croissant dough, and it's been sitting in my freezer ever since. So I decided since this was a weekend where I had nothing else I needed to cook, having stocked plenty of "prepared meals" (a fancy term for 'intentional leftovers') I would finally get around to using it. But how to use it? Well... I did have some sausages that hadn't been used in a while (in the freezer) so I could thaw those out too...
I rolled the dough out and cut it up into inch squares, then placed them on a baking sheet to proof in the oven for a while. Then I put slices of chicken-apple sausage on each one. Here's what they looked like prior to baking.
I wasn't expecting a whole lot. Proofing hadn't exactly doubled the size of the croissant bites as I had hoped, so I suspected that the yeast had been killed by the long freezing.
Here's how they looked when they came out! I guess that 18 minutes at 425 degrees is a bit too long. I should have stopped it at 15, or turned the baking sheets 10 minutes in to release some temperature, I guess. Something to keep in mind for next time! Also, the sausage bits didn't bind at all to the croissant bites. I could have tried using a bit of Eggbeaters to bind them. And as egg wash for the mini-croissants, perhaps.
Still, they tasted all right. Hard to go wrong with this stuff, flavor-wise.
Brunch at long last! Never make croissants if you don't have a lot of time, given the multi-hours proofing required. Actually I guess that applies to yeast breads in general.
Well, they sent me home with a third of a croissant dough, and it's been sitting in my freezer ever since. So I decided since this was a weekend where I had nothing else I needed to cook, having stocked plenty of "prepared meals" (a fancy term for 'intentional leftovers') I would finally get around to using it. But how to use it? Well... I did have some sausages that hadn't been used in a while (in the freezer) so I could thaw those out too...
I rolled the dough out and cut it up into inch squares, then placed them on a baking sheet to proof in the oven for a while. Then I put slices of chicken-apple sausage on each one. Here's what they looked like prior to baking.
I wasn't expecting a whole lot. Proofing hadn't exactly doubled the size of the croissant bites as I had hoped, so I suspected that the yeast had been killed by the long freezing.
Here's how they looked when they came out! I guess that 18 minutes at 425 degrees is a bit too long. I should have stopped it at 15, or turned the baking sheets 10 minutes in to release some temperature, I guess. Something to keep in mind for next time! Also, the sausage bits didn't bind at all to the croissant bites. I could have tried using a bit of Eggbeaters to bind them. And as egg wash for the mini-croissants, perhaps.
Still, they tasted all right. Hard to go wrong with this stuff, flavor-wise.
Brunch at long last! Never make croissants if you don't have a lot of time, given the multi-hours proofing required. Actually I guess that applies to yeast breads in general.
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Date: 2015-05-18 02:50 am (UTC)no subject
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Date: 2015-05-20 01:24 am (UTC)<-surrenders and gets ice cream.
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Date: 2015-05-20 01:39 am (UTC)