My mom always saves me when it comes to recipes. She has cooked professionally for 20 years, and really knows her stuff. I called her with an idea I had for chocolate fritters, and she convinced me to go a bit of a different route:
Chocolate "croissants"
Strawberry cream cheese tart
Chocolate "croissants"
Strawberry cream cheese tart
The dough recipe she gave me is the same they used for the cream cheese danish at their restaurant, back in the day. She still makes these quite often, mostly with a cream cheese filling, and sometimes adding different fruit fillings. But the standout here is the dough. It is super easy to make. Rolls beautifully. Bakes wonderfully. Many, many uses. Tastes--oh, it is so yummy. It is my new secret culinary weapon!
This recipe made 16 chocolate croissants and one 10 inch tart.
Mom's Versatile Pastry Dough:
1/2 cup sour cream
1/4 cup sugar
1/2 tsp salt
1/4 butter or margarine (usually I'm all about real butter, but margarine worked fine)
1 pkg yeast (2 1/4 tsp)
1/4 cup warm water
1 egg
2-3 cups all purpose flour
Heat sour cream, sugar, and salt in a small saucepan over low heat until sugar is dissolved and mixture begins to bubble. Add butter and stir until butter is melted. Pour into mixer bowl fitted with paddle attachment. Meanwhile, add the yeast to the warm water in a glass jar and allow to proof. When proofed, add to sour cream mixture and combine. Add egg and combine. Slowly add the flour and mix until elastic. Place in a covered bowl in the refrigerator over night. May use immediately in the morning.
This recipe made 16 chocolate croissants and one 10 inch tart.
Mom's Versatile Pastry Dough:
1/2 cup sour cream
1/4 cup sugar
1/2 tsp salt
1/4 butter or margarine (usually I'm all about real butter, but margarine worked fine)
1 pkg yeast (2 1/4 tsp)
1/4 cup warm water
1 egg
2-3 cups all purpose flour
Heat sour cream, sugar, and salt in a small saucepan over low heat until sugar is dissolved and mixture begins to bubble. Add butter and stir until butter is melted. Pour into mixer bowl fitted with paddle attachment. Meanwhile, add the yeast to the warm water in a glass jar and allow to proof. When proofed, add to sour cream mixture and combine. Add egg and combine. Slowly add the flour and mix until elastic. Place in a covered bowl in the refrigerator over night. May use immediately in the morning.
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3 comments:
What a versatile, useful recipe. Thanks for sharing it.
Oh, wow, this is so clever--I love versatile, because I don't have to learn three different recipes to have success.
Thank you!!
I found you through Ann Kroeker's Food on Friday - I am in the middle of a kitchen remodel but making a great gluten-free, sugar-free pastry dough is on my list...I'm going to see what I can do with this recipe. The sour cream would really help keep it moist - sometimes gluten-free doughs can be dry. I'll let you know if I come up with something. Thanks so much for sharing!!
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