[Mike Nolan]

We had chicken and mushrooms in a cream sauce, with croissants.

[Mike Nolan]

Today's croissants, about 40 grams each:

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[Mike Nolan]

So you would think a 2 hour final proof would be fine under those conditions?

If I was answering a question on the food safety certification exam, I'd hesitate before saying yes, but I think as long as the fillings are cooked to at least 180 degrees they should be fine, and with most breads the internal temperature is more like 190-200.

The general rule of thumb is 2 hours in the danger zone (40-140) is the upper limit, 1 hour if at 90 degrees or hotter.

Would proofing in the refrigerator be possible?

[Mike Nolan]

I've been using sticks I made from Callebaut semi-sweet chocolate (54.5% cacao) but most of the bakeries use pre-made sticks, so I bought a box of 300 Callebaut croissant sticks (44% cacao).

The pre-made ones are a bit smaller, 3 inches long and 5.3 grams each vs 4 inches long and about 10 grams for the ones I made, so I used 2 per chocolatine.

I had enough of the home made chocolate sticks left to make 2 croissants, the other 7 were made with the pre-made sticks. I tried some of both, and found it hard to pick a favorite.

[Mike Nolan]

The ricotta in a cannoli usually has some sugar added, would the cranberry sauce supply much sweetness, it tends to be tart.

[Mike Nolan]

How long can I let a meat filling sit around while the bread dough rises?

Meat and egg fillings should be OK with a 2 hour final proof after shaping and filling, are they cold, room temperature or warm when you fill the bao?

[Mike Nolan]

Today's chocolatines came out much nicer looking.

And less butter leakage, too.

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[Mike Nolan]

We're leaning towards doing a ham for Christmas this year, probably a spiral sliced one that has been marinated in Dr. Pepper for 24 hours.

[Mike Nolan]

We had tomato soup and cheese sandwiches tonight.

[Mike Nolan]

I'm working on another batch of croissant dough, I'll make some chocolatines and some croissants.

I've got my 3 turns done (1 simple fold, 2 letter folds for a total of 37 layers) and I rolled it out to the point where I need to divide it into two parts for final rollout to 2 or 3mm thick. I'll make some chocolatines in the morning, bake them in the afternoon, and do the croissants on Thursday or Friday.

[Mike Nolan]

No cooking tonight, I took Diane to Outback for her birthday.

[Mike Nolan]

They went over very well, as usual.

They smelled so good baking (the dough and butter) that I think I'll make a batch of regular croissants over the holidays while our son and granddaughter are here. And bagels, since my granddaughter LOVES bagels.

[Mike Nolan]

I made two sizes of chocolatines today, I think I like the smaller ones better. They were rolled out to 2 mm and cut in 2.5 x 5 rectangles, the bigger ones were rolled out to 3 mm and cut in 3 x 6 rectangles.

I need to work on keeping them from unrolling in the oven.

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[Mike Nolan]

I made the detrempte for croissants last night and did the first two turns today. I'll do the third turn in the morning, then final rollout and make chocolatines with most of the dough for a Christmas party Friday afternoon.

[Mike Nolan]

We had macaroni and cheese tonight.

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