Tried danish dough vs croissant dough side by side and it was no contest

I spent last Sunday making both from scratch for a family brunch. The danish dough was way easier to work with, less butter mess, and it puffed up nicer in the oven. My sister in law even said the danish tasted better. Has anyone else had better luck with one over the other for laminated pastries?

2 comments

2 Comments

lucas6322d agoMost Upvoted

Started with the danish dough and it was smooth sailing... then tried the croissant dough and butter was literally squishing out the sides like a greasy nightmare. Ended up with one perfect tray of danishes and a sad stack of flat, oily croissant wannabes. Guess my kitchen’s just not fancy enough for french pastry drama...

dylanh8122d ago

Had a buddy who tried making croissants for Valentine's Day breakfast for his wife... disaster from the start. Butter was everywhere, on the counter, on his hands, dripping off the rolling pin. He ended up with these sad little flattened blobs that barely rose at all. His wife tried to be nice about it but he said she ended up just eating the danishes he'd bought from the bakery as a backup. Last I heard he's sticking to danish dough from now on, says it's more forgiving when you're not trying to impress anyone.