Thursday, January 19, 2012

Fried Croissants

Recently, Francis Lam from Gilt Taste, posed a question to me. He wanted to know if it was possible to fry a croissant. My first educated guess was that it was not possible, that it would make a mess in the fryer with the butter oozing out. It is one of the times in my life when I am so happy to be wrong. This worked beautifully. It fried like a doughnut (note the blond band around the midriff). In fact the best way to describe it is that it tasted like a flaky doughnut if you can picture that. I coated the already proofed croissant in wondra flour since I assumed this would create a seal (I was afraid the butter would seep out). I carefully dropped it in the fryer and it buoyed like a, well, buoy. Once it had enough color on one side, I turned it over to brown the other side. I could not believe it. I wouldn't have had I not seen it. A little sugar and some vanilla powder. Just right.


5 comments:

  1. Beautiful! Is there a brand of Bread Flour you like to use for your recipe in The Modern Cafe, asuming that is the recipe you use in the Apple Pie Bakery? Most recipes I see for croissants call for type 55 flour. I have found that the closest thing to type 55 is Galahad All Purpose from King Aurthor. Does this sound right? Do you like King Aurthor's Bread Flour or AP for your recipe because I know this brand varies from others in there protein %? Or maybe the CIA doesn't use that brand anymore? Your viennoiserie looks amazing so any tips on the flour would be great.

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  2. Maybe you could take it further with the laminated brioche?

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  3. OMG! Chef, when will this be in the Cafe? i would love too try this!

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  4. Thank you to give the idea that is now the Cronut!!

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