@Francesca - I think I have looked into this before but not got to the bottom of it. How does French flour differ from UK flour. I have bought flour on-line which is supposed to be milled as French flour for making baguettes. It works well so perhaps I should have used that for the croissants.
@morning glory
Here are the authentic French ingredients of my Mom in law ..
1) 45 Farine ( Flour ) De Grauau ( it is a designation of origin ) .. This is an unbleached bio / organic flour which is part pastry flour and part bread flour ..
2) 10 Grams of salt
3) 20 Grams Bio Boulanguer Frâche ( Bread Baker´s ) Yeast
4) French Butter that is 82 % Butter Fat ( I know Usa butter is 80 % butter fat, I do not know about the U.K. )
5) 300 grams / liquid measurement of Water.
6) 30 grams / liquid measurement of whole cow milk.
7) 50 grams of semoule " sugar " (granulated)
The butter 82% is the laminator of the Croissant ..
I am thinking that using French Butter is another key to the success of your crossiants as well as French Flour ( 45 farine de Grauau unbleached Bio which is a combo of both bread and pastry flours ) .. I am guessing that UK Butter is 80 % also, and crossiants must be 82 % butter fat - French butter !!!
Morning Glory,
It is the same thing with any foreign baked or cooked or roasted or sautéed ingredients.
A Paella in London does not taste like a Paella in Spain or Scones, for example, do not taste the same in Spain ..
The flour is different and the wáter is different .. The butter is different etcetra ..
Definitely can taste wonderful but it is different !!