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By *eliWoman
over a year ago
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I love freshly baked croissants. Filled with cheese (yes please to gruyere) and extra butter. I have a weakness for pastries but luckily my allergy means I can't eat them as often as I'd like.  |
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By (user no longer on site)
over a year ago
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"... who has a weakness for them? Who swerves them?
Croissant or pain au chocolat? "
A warm Croissant with a brie and ham please and lashings of butter or one of those cinnamon whirl type things or another whirl with raisens and like a custard type thing?!? |
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"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK
  "
It's not too difficult but it is time consuming. Worth every single minute though  |
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"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK
It's not too difficult but it is time consuming. Worth every single minute though "
My grandma used to do that kind of pastries.
Filled with jam or fruit pieces.
Some had similar to cottage cheese filling, but sweet with raisins.
Some with poppy seeds or ground walnut.
She's done even scones that way.
You could separate the layers.
Not really healthy stuff, but I love it.
What do you use?
We used to slaughter pigs a couple of times a year, so we had everything pork.
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"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK
It's not too difficult but it is time consuming. Worth every single minute though
My grandma used to do that kind of pastries.
Filled with jam or fruit pieces.
Some had similar to cottage cheese filling, but sweet with raisins.
Some with poppy seeds or ground walnut.
She's done even scones that way.
You could separate the layers.
Not really healthy stuff, but I love it.
What do you use?
We used to slaughter pigs a couple of times a year, so we had everything pork.
"
Just plain. Flour, yeast, eggs and butter. Once cooked and cooled I sift icing sugar over them. I know the traditional recipe uses pork cat |
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"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK
It's not too difficult but it is time consuming. Worth every single minute though
My grandma used to do that kind of pastries.
Filled with jam or fruit pieces.
Some had similar to cottage cheese filling, but sweet with raisins.
Some with poppy seeds or ground walnut.
She's done even scones that way.
You could separate the layers.
Not really healthy stuff, but I love it.
What do you use?
We used to slaughter pigs a couple of times a year, so we had everything pork.
Just plain. Flour, yeast, eggs and butter. Once cooked and cooled I sift icing sugar over them. I know the traditional recipe uses pork cat "
Did you try lard instead of the butter or 50/50? |
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"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK
It's not too difficult but it is time consuming. Worth every single minute though
My grandma used to do that kind of pastries.
Filled with jam or fruit pieces.
Some had similar to cottage cheese filling, but sweet with raisins.
Some with poppy seeds or ground walnut.
She's done even scones that way.
You could separate the layers.
Not really healthy stuff, but I love it.
What do you use?
We used to slaughter pigs a couple of times a year, so we had everything pork.
Just plain. Flour, yeast, eggs and butter. Once cooked and cooled I sift icing sugar over them. I know the traditional recipe uses pork cat
Did you try lard instead of the butter or 50/50?"
I just used butter. I researched a few recipes and opted for the one I felt I could make with my fairly limited expertise. Do you recommend 50/50? |
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"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK
It's not too difficult but it is time consuming. Worth every single minute though
My grandma used to do that kind of pastries.
Filled with jam or fruit pieces.
Some had similar to cottage cheese filling, but sweet with raisins.
Some with poppy seeds or ground walnut.
She's done even scones that way.
You could separate the layers.
Not really healthy stuff, but I love it.
What do you use?
We used to slaughter pigs a couple of times a year, so we had everything pork.
Just plain. Flour, yeast, eggs and butter. Once cooked and cooled I sift icing sugar over them. I know the traditional recipe uses pork cat
Did you try lard instead of the butter or 50/50?"
Your grandmother's pastries sound delicious |
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"
I just used butter. I researched a few recipes and opted for the one I felt I could make with my fairly limited expertise. Do you recommend 50/50? "
If I remember right, it was the excess uneven fat from the belly/streaky bacon part. Unlikely you can buy that anywhere. Start adding little by little when you work it together with the flour and the eggs .
I think fat is kind of important in that kind of pastry. We kind of called it "Fatty" in raw translation.
Puff pastry is the closest to it, but it's different.
|
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"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK
It's not too difficult but it is time consuming. Worth every single minute though
My grandma used to do that kind of pastries.
Filled with jam or fruit pieces.
Some had similar to cottage cheese filling, but sweet with raisins.
Some with poppy seeds or ground walnut.
She's done even scones that way.
You could separate the layers.
Not really healthy stuff, but I love it.
What do you use?
We used to slaughter pigs a couple of times a year, so we had everything pork.
Just plain. Flour, yeast, eggs and butter. Once cooked and cooled I sift icing sugar over them. I know the traditional recipe uses pork cat
Did you try lard instead of the butter or 50/50?
Your grandmother's pastries sound delicious "
I asked her about cooking, because my mum was a bad cook.
Unfortunately I haven't done much baking and somebody else has her recipes.
I'll ask my mum who has it.
Not really close though, so...
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"
I just used butter. I researched a few recipes and opted for the one I felt I could make with my fairly limited expertise. Do you recommend 50/50?
If I remember right, it was the excess uneven fat from the belly/streaky bacon part. Unlikely you can buy that anywhere. Start adding little by little when you work it together with the flour and the eggs.
I think fat is kind of important in that kind of pastry. We kind of called it "Fatty" in raw translation.
Puff pastry is the closest to it, but it's different.
"
Ok thanks that's useful. |
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"
I just used butter. I researched a few recipes and opted for the one I felt I could make with my fairly limited expertise. Do you recommend 50/50?
If I remember right, it was the excess uneven fat from the belly/streaky bacon part. Unlikely you can buy that anywhere. Start adding little by little when you work it together with the flour and the eggs.
I think fat is kind of important in that kind of pastry. We kind of called it "Fatty" in raw translation.
Puff pastry is the closest to it, but it's different.
Ok thanks that's useful. "
We hijacked the thread!
The moderator will be pissed off probably.
|
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"
I just used butter. I researched a few recipes and opted for the one I felt I could make with my fairly limited expertise. Do you recommend 50/50?
If I remember right, it was the excess uneven fat from the belly/streaky bacon part. Unlikely you can buy that anywhere. Start adding little by little when you work it together with the flour and the eggs.
I think fat is kind of important in that kind of pastry. We kind of called it "Fatty" in raw translation.
Puff pastry is the closest to it, but it's different.
Ok thanks that's useful.
We hijacked the thread!
The moderator will be pissed off probably.
"
That's ok I'll calm her down  |
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There aren't many sweet pastries I don't like, but almond croissants are top of the tree.
But all the ensaimada talk is reminding me how much I liked those too. Best get back to Mallorca pretty soon... |
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"There aren't many sweet pastries I don't like, but almond croissants are top of the tree.
But all the ensaimada talk is reminding me how much I liked those too. Best get back to Mallorca pretty soon..."
I eat two with my breakfast every day when we're there |
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By (user no longer on site)
over a year ago
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"Ensaimada are my absolute favourite. I love them so much that I found out how to make them because it's difficult to buy them in UK "
Sometimes Fab surprises.
Sounds odd but try slicing just out the oven ones to make ham and cheese toastiest. Had them like that in Mallorca once. I’ve never been the same. |
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What's with all the yucky sweet crap?
Sausage meat wrapped in pastry (no, not that sausage meat).
Bacon and cheese wrapped in pastry.
Stewed beef, potato, onion and swede encased in pastry.
Lamb keema folded in pastry...
That's how you use pastry!
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J
Luckily Ailsa is a great baker and she’s always making something that is allergen free 
