It has been SO COLD lately, which gave me the time to try some new things in the kitchen. I have always wanted to try making homemade croissants; the type of croissants made of many thin and buttery layers. I have never attempted them because I read cookbooks like novels, and the croissant recipes are always about six pages long! Since I knew the forecast was for “way-below-zero” weather – I figured I could attempt this at the bakery this week, in between daily demands.
I started out by finding a great recipe from one of my food idols – Carole Walter. Her cookbooks aren’t filled with lots of color photos, but she gives excellent step-by-step directions – which is what I needed for this first attempt. Besides, I have had lots of success with her recipes in the past. After finding the recipe, I read it over from beginning to end three times, so I knew what I was in for.
I mixed up the dough on Thursday – a “sponge” with a process of mix, rise, mix, rise, etc. Then for the tasty part – layering in cold butter with the dough while rolling, folding, and chilling the croissant dough. Finally, it was into the fridge for a night.
Here is the dough after the first day and a night’s rest.
On the second day I went through a process of dividing, measuring, rolling, and shaping the croissants. At this point, I was thinking, “is this really worth it?” I have included pictures of this process.
I tried to capture all the layers of buttery dough in a picture.
Rolling out the dough before cutting into triangles.
Cutting into triangles.
Rolling them up and making that traditional croissant shape.
Finally, after a day and a half, we were rewarded with a beautiful, light, buttery batch of croissants. I am already planning some delicious fillings! If you have ever wanted to try this process – trust me, the end product is well worth it and can not be duplicated by any purchased product.
A pan of golden croissants – warm from the oven.
The finished croissant – hard to capture the taste in words-or in a picture.