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20100703 making croissants 10

Image by JStove

ROLLING FINISHED DOUGH

I made croissants this weekend, ironic as it was being 4th of July weekend… but it was a 3 day weekend and the first one in a while that I’ve had a big chunk of time to devote to them. I used this recipe for the dough and then reviewed various other YouTube videos and food blogs on how to roll and bake them. I have never made pastries before and always wondered how they got so light and flaky. I am fascinated by the technique, “laminating”, which involves repeatedly folding and rolling a flat sheet of chilled butter into the dough.

While I think I may have rolled some of the croissants a little too thick, I will say that the texture and taste came out as delicate and buttery as I’d hoped. I put little chocolate pieces in a couple of the croissants (for “pain au chocolat”) and I think I will do more of that if I try this again. They were delicious and the first to be devoured!

It’s funny, I never really cared for pastries, not even donuts, when I was a kid. I would eat them occasionally but I never knew what the big deal was. I don’t think I even tried a croissant until recent years, always thinking it was just a piece of bread and never realizing the mouthwatering airiness and softness that was the differentiating factor (not to mention the buttery, buttery taste). I think last fall was the turning point, visiting Montreal and Paris, boulangeries everywhere, I must’ve had the perfect croissant at the perfect moment and have been craving them ever since. Every once in awhile I will grab one from the coffee shop down the street… this weekend, I made my own.

Pardon the 8,000 photos. I was really excited.

20100703 making croissants 16

Image by JStove

C’EST FINI!

I made croissants this weekend, ironic as it was being 4th of July weekend… but it was a 3 day weekend and the first one in a while that I’ve had a big chunk of time to devote to them. I used this recipe for the dough and then reviewed various other YouTube videos and food blogs on how to roll and bake them. I have never made pastries before and always wondered how they got so light and flaky. I am fascinated by the technique, “laminating”, which involves repeatedly folding and rolling a flat sheet of chilled butter into the dough.

While I think I may have rolled some of the croissants a little too thick, I will say that the texture and taste came out as delicate and buttery as I’d hoped. I put little chocolate pieces in a couple of the croissants (for “pain au chocolat”) and I think I will do more of that if I try this again. They were delicious and the first to be devoured!

It’s funny, I never really cared for pastries, not even donuts, when I was a kid. I would eat them occasionally but I never knew what the big deal was. I don’t think I even tried a croissant until recent years, always thinking it was just a piece of bread and never realizing the mouthwatering airiness and softness that was the differentiating factor (not to mention the buttery, buttery taste). I think last fall was the turning point, visiting Montreal and Paris, boulangeries everywhere, I must’ve had the perfect croissant at the perfect moment and have been craving them ever since. Every once in awhile I will grab one from the coffee shop down the street… this weekend, I made my own.

Pardon the 8,000 photos. I was really excited.