I have read that one should not ever attempt to make croissants from scratch using anything except butter. I know it is to do with the need to chill the butter until it is almost a complete solid which margarine doesn't truly achieve. I am wondering if there is anyone who has made croissants using margarine. If so, what were the results? Did they turn out okay or were you deemed unfit to be among human beings or other such things?
2007-10-23 06:42:11 · 2 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Hmmm... Interesting question.
Butter is the major flavor component of croissants.
My guess is that you'll achieve a similar texture if you used margarine, but not the nice buttery flavor.
2007-10-23 06:47:28 · answer #1 · answered by Dave C 7 · 0⤊ 1⤋
No, would never chance it! Butter is the flavor of croissants.
2007-10-23 13:49:05 · answer #2 · answered by ~ Floridian`` 7 · 1⤊ 0⤋