looking for 2 things....

[phantasmagoric]

first, does anyone have a good recipe for croissants? i'm not sure what to use to get that good flakey texture.

second, i'm wondering if anyone has any ideas for marshmallows? i dont have any recipes that call for it, i was just curious how one might make something like that that's LC and sugar free.

thanks :)

[Janis]

I found a recipe for marshmallows, I hope it works:

http://www.lowcarbluxury.com/recipes/recipe-dessertmisc04.html

[phantasmagoric]

ooooh they even have pictures of them! :) and they look great!

thanks Janis! :D

[Gaelen]

first, does anyone have a good recipe for croissants? i'm not sure what to use to get that good flakey texture.

Phantasmagoric, I think I've got a croissant recipe around...croissants, when made correctly, are actually one of the lower-carb breads.

How you get that good flaky texture is ice cold butter and a very light touch in handling the dough as you keep folding it over to make layers, rolling it, folding it over, rolling it, etc.

[Mitra]

As well as the puff-pastry effect Gaelen described, croissants are yeasted, which makes them even lighter. The recipe I have takes about 12 hours, with rolling and folding the pastry every 2 hours, then putting it back in the fridge, and some time for the yeast to work, and baking time. I only did it once, but I keep intending to have another go.

[Relief]

I have tried making lower carb puff pastry--which is enough similar to croisant procedure just without the yeast-- that the result would apply, IMO. So far--no dice. the important thing about these doughs, as both Mitra and Gaelen pointed out, is the layers of STARCH encapsulated in butter; without the starch you got nothin! Ive tried with half flour and half almond flour--but the almonds are too fatty themselves. other combinations--with whey, soy flour and powder : wrong texture/ bad taste etc. I have ordered some of the carbolose flour replacer from netrician and I'm thinking that that mixed half and half with regular flour MIGHT work and give a halfway decent aproximation but it would still have enough carbs that it probably would not be an induction level food. I don't think you can do this without SOME kind of starch content.

I am trying to do this more for the adventure of learning what can be done.
Personally I allow myself real croissants on two occasions a year: My birthday and Christmas, and I enjoy the heck out of 'em!