Can’t wait to have a try on those babies in Paris.

Hey, BettyQ, have you tried making croissant dough where the butter is on the outside? AWESOME!!!

Adding full cream milk powder only increases the percentage of the fat content of the dough producing a more tender type of dough. But this has nothing to do with the flakiness which is achieved by the layering and the firmness of the butter so when it is subjected to heat, the moisture in the butter causes it to puff and layering and flakiness is achieved!again…maybe spend 2 hours in the gym? But if you use skim milk powder, maybe just 1 hour?

70 to 75 degrees is about room temp. so you ight just need to put it in cooler for just 10 minutes or so to firm up the butter and dough if it is getting soft.

This recipe, Lilibeth, is from Honfleur as stated by Mr. Clayton. The bakery is owned by one of the master bakers of France..MOnsieur David.

Another reaaaaaly good one is from SS France also in Mr Clayton’s book. Since I already have introduced you to the folding and turning technique, here is the recipe of SS France….more buttery since it has 1 pound of butter for 8 cups of flour. If you are not too worried about the butter content, DO THIS ONE! Mr. David’s yields 18 extral large pieces whereas for a little over 8 cuips of flour from SS France’s recipe yields 3 to 4 dozen petite ones. Remember: this is served on a cruise ship so they make them fairly small.

8 cups of flour
4 tsp. salt (for me, I find it a tad salty, so I cut it in half)
1/4 cup sugar
1/2 cup nonfat dry milk
1 package yeast
1 poound butter, chilled

glaze”
1 egg
1 tbsp. milk

Same procedure up above. But no machine kneading…only by hand and if it too large to manage, divide the dough in half and work it using your hands and scraper briefly. Dough is sticky and soft. REMEMBER: DO NOT KNEAD! So I generally let it rise in the cooler.

Butter…pat it into 6 x 12 recatngle, 1/4 inch thick

Dough: first rolling..roll into 8 x 20 in. rectangle. Place butter in again lowet 2/3 of dough leaving 1 inch border so as to seal it without butter oozing out. Then fold like a letter. Turn the dough so open ends are at 6 and 12 o.clock…roll into 12 x 36 rectangle making sure butter does not ooze out. Fold like a letter, turn it around …roll again and fold like a letter agin. Wrap dough in damp tea towel wruing f=dry and palce the package on cookie sheet and palce in cooler 2 hours.

3 and 4th turn: unwrap the dough, and roll and fold three….roll and fold three again. Wrap tightly with damp cloth to reastrain rising and place in cooler overnight.

Next day…shaping: roll dough rectangle 10 inches wide, 44 to 48 inches long about 1/4 inch thick! Trim to make a strip 10 inches wide. Cut into triangles 5 inches wide like the first one. Should the butter soften, place pieces in cooler whle wortking one piece at a time shaping it.

There you go! This is the recipe I use when I am not pressed for time and I want to make for abig crowd and make sandwiches out of it. But for the boys’ breakfast since they are big eaters, I use the other one. But try both and freeze some!