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[–] EggsnBakey [S] 0 points 2 points (+2|-0) ago 

Idea from Christina Tosti of Momofuku's Milk bar. Pulled pork slathered in Gordon Ramsay's easy-as-fuck BBQ sauce. Croissant dough made via this method (with pickle relish melded in).

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[–] Voopin__Voopin 0 points 1 point (+1|-0) ago  (edited ago)

have you made it? thoughts?

edit: im a dumbass. i see now that your pic is of your actual batch.

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[–] EggsnBakey [S] 0 points 1 point (+1|-0) ago 

Pickle relish definitely keeps the dough from laminating really nicely. You do get layers, but nothing like you'd normally get with a traditional laminated dough (the pickle bits cut through the thin layers and you tend to get blow out.)

I'd suggest using a really fine pickle relish (I used a thick cut gourmet type). At the same time, if you have cheese cloth, somewhat straining it to get the moisture out would be slightly beneficial. When laminating, the additional moisture in the layers caused some blow outs when folding it.