I live in an area that lacks a really, really good croissant. It's been rattling around in my brain for a while to try and make them myself. I mean, I make lots of other good food, so this should be doable, right? Well, maybe with more practice I could get good at it.
These took 3 days to make. On day one I made the dough and got the butter ready. That went smoothly enough. I even kneaded the dough by hand! (Usually I rely on the bread machine to knead for me.) The second day was where things went wrong. This is where you laminate the butter in between the dough. It's a lot of rolling and folding and chilling. The first two laminations went ok. The second one went so well that I thought I had this DOWN! On the third lamination, I guess I got too aggressive with the dough. The dough broke and butter leaked out. That's not a thing I could fix. The 4th lamination went about as well as the 3rd. I considered tossing the dough and giving up. But reading other people's experiences led me to believe that the croissants would still taste ok, just not be flakey.
On the third day, all I had to do was let them proof for an hour and then bake them. They smelled right as they baked. And sure enough, they taste fine, but aren't flakey. They're more like croissant shaped biscuits.
I haven't decided if I will ever try this again. Croissants aren't even a favorite food of mine. This was just something I had to try. At least I know what I did wrong, in case I do ever try again.
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