Reviews written by donaldg
The Croissant/Euro-Butter Struggle Is Real
Been struggling to make my own butter for croissants. Virtually every attempt renders the butter in some rather unusable way (too runny, too hard, etc). The closest I got thus far was a quick mimic of the cocoa butter version on this site. I'm going to give this recipe a go and see where I get. I also looked up weighted conversions for these volume measurements and will try that! If my sprouted rice rejuvelac is ready I may use that as well!
(Updated: January 04, 2019)
Thankful for Happy Chappy's note here. I think I've only just realized that everytime I've made something like this it's never been properly emulsified. I just noticed my batch "broke" after the initial mix. I realized my cocoa butter was still a little chunky so I put it back in the Vitamix and on pouring it out...broke! I wonder if treating it more like an aioli would be helpful? Blending the solid fats and slowly adding the liquid fat then the curdled soy & emulsifier? Might give it a try! Thanks for all this help!
**immediately after writing this comment I went to my partially chilled broken butter, put a stick blender in it and emulsification came right back, so there is hope beyond the point of adding the soymilk & emulsifier!