Well I haven't posted in a couple weeks because we have been working on a recipe at school that took two weeks. That's right, two six-hour classes, a week apart, to complete. As delicious as croissants are, they take a LOT of time and steps to make. I don't know if it was worth it, but I will say a croissant fresh out of the oven is WAY better than from the store. So maybe, just maybe, one day I will decide to make these again for a special occasion.
It's actually a really interesting process, and until we did it, I had no idea how croissants (and puff pastry and danishes) were made. Because they are laminated doughs, the dough is actually separate from the fat and then the fat (butter) is enclosed ("locked-in") to the dough through a series of folding and rolling. That's what creates those oh-so-yummy layers. It starts out as one layer of dough and one of butter, but as you continue folding it and rolling it out, becomes many many more.
The slow part is that in between each fold, it has to chill for about 30 minutes. And then it has to chill at least overnight before baking (this is really why it took us two classes). But at the end, we had amazing croissants (and chocolate croissants!) to show for all of our work and waiting.
Just look at those layers!!
Here are a few other things we have been doing in class since my last post:
And a few things I have done at home:
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