September 27, 2011

DB Croissants (done dairy and gluten free)

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!
Well, just because you "can" make gluten-free/dairy-free croissant-like things doesn't mean you "should".  Some part of me feels good about giving it a go despite my limitations but the reality is that these weren't any better than Pillsbury Crescent Rolls from the tube and took *considerably* more time to make.  Dairy-free croissants, sure-I'd make 'em.  Gluten-free ones with real butter and cream, most definitely!!, but another attempt at making something croissant like without both gluten and dairy is not in my future.  The kids did eat them so it wasn't a loss on that front.  But again, these just aren't good enough and nothing I can think of could change that.  Time to make some pot roast instead!

-The given recipe for Julia Child's croissants is available here. This recipe comes from Mastering the Art of French Cooking, Volume Two.
-I attempted the recipe for Gluten Free Croissants from Blog Critic author Bobbie Noto.  I replaced the heavy cream and milk with almond milk and the butter with Spectrum butter flavored shortening plus 1/2 teaspoon of salt.  You can see more recipes at Bobbie's Baking Blog, look for the Vols-au-Vent recipe for a gluten free puff pastry recipe. 
-More Daring Baker-ness can be found on the blogroll

In case you desire a tortuously long process that produces Doughboy results, here are pictures of the "butter" fold to help you along.  First mold your butter opposite your dough square.
Then fold in each triangular flap, overlapping slightly
For my more successful ventures this month, Alex loves this Minecraft Creeper plushy we made together.