Comments on: Mission Impossible?: Whole Wheat Croissants

By: Ecoalex

Ecoalex — Mon, 16 Nov 2009 02:47:09 +0000

Wheat is planted either in the Fall, or the Spring.Pastry flour is made from Spring wheat, and is lower in protein, so is lighter. Spring White is a variety of wheat grain. Like there is pasta wheat;Durum,Semolina, there are bread wheats; usually hard red winter variety.In the East, soft red winter wheat is grown.The humidity in growing areas, and temperatures, determine the qualities of wheat, also their genetics.

By: Anna

Anna — Sat, 30 May 2009 12:28:50 +0000

Whole Foods sells whole wheat croissants.

By: Chad

Chad — Sun, 12 Apr 2009 22:21:36 +0000

Not to be a negative nelly, but if you have time to create this well done blog, you have time to really study making croissants. If you don’t have a rolling pin use a wine bottle. If you don’t have a lot of butter go out and find some. If you don’t have a lot of muscle to laminate the dough then make some! Whole wheat do will provide a more dense croissant, but you are still able, if you’re careful, to create incredible layers of fatty carb goodness that when tasted warm, allow to you believe in goodness once again.

By: samantha

samantha — Thu, 26 Feb 2009 03:07:32 +0000

im a baking and pastry student at a culinary university and for a class experiment i recently made 100%whole wheat croissants and you can do it you do need to do a regular lamination and add extra liquid in the form of one whole egg and you should also increase the amount of yeast other than that it should work

By: Anita

Anita — Sat, 31 Jan 2009 17:35:19 +0000

Well, they certainly LOOK good. Good for you for trying! One thing that turns out well is 100% buckwheat flour crepes, with blueberry filling. You can get fresh ground buckwheat flour at the Greenmarket, and when it is cooked, it is so dark it’s almost blue (that’s what inspired the blueberry go-with). I just use the recipe from Joy of Cooking and modify a bit.

By: Michelle

Michelle — Sat, 17 Jan 2009 23:22:38 +0000

I’m sorry the whole wheat croissants didn’t turn out the way you wanted them to. But thank you for posting this, anyway! You’ve reminded me that it’s okay when recipes or experiments don’t turn out and that posting them regardless will inevitably bring along tips and advice from others that will help the next time.

By: cathy

cathy — Mon, 12 Jan 2009 18:00:43 +0000

Thanks so much for all the awesome tips and suggestions! Uhh, NO, I have never actually tried whole wheat pastry flour. This is amazingly helpful. I’ll let ya know how it goes next time!

By: Buffalo Locavore

Buffalo Locavore — Sun, 11 Jan 2009 15:56:47 +0000

I tried making croissants back in September, and blogged about my failure on my website. It was twelve hours of laboriously kneading, rolling in the butter, and following every direction to the letter–only to be thwarted when they all burned to the bottom of my cookie sheets (ruining two of them) because I turned my back for a few minutes too long.

I used the recipe in Rose Levy Beranbaum’s Pie and Pastry Bible, and despite the fact that it took an incredible amount of time, she is one of the acknowledged experts on patisserie cooking. I believe she has a whole wheat variation in her cookbook.

Also, LOVE your site and linked to it on my own blog about Western New York food issues/culture. Thanks for always being an entertaining read!

By: Frances

Frances — Sun, 11 Jan 2009 00:03:32 +0000

I assure you that the secret to croissant success is the layers of flattened butter rolled out with the dough. Otherwise, you might as well just make standard dinner rolls and shape them into crescents.
I wish you better success on your future croissant endeavors.

By: Susanna

Susanna — Sat, 10 Jan 2009 03:58:40 +0000

I tried Pizza Hut’s “All Natural” pizza over Christmas with my family. It was terrible. The sausage was plastic-y and the crust was all wrong.