Homemade Croissants

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  1. Yes, I am crazy.
  2. And yes, I would make these again. (Kind of looking for a reason to, actually)
  3. See item #1.

Good, so now that that’s out of the way…

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These were definitely a project. I spent probably four hours with them on Saturday, chilled them overnight, and spent another two on Sunday morning. But, it was a food project in that lovely way that requires your attention and action, but has good breaks in the middle for relaxing (or, you know, grading student reflection papers).

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I followed the recipe and step-by-step pictures here, but I also found this video and its attendant instructions helpful, especially when it came to making the “turns.”

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I’m still not sure I followed them as well as I could have– I had some big chunks of butter in parts of the dough that never really got incorporated the way I think they were supposed to. Next time I’d just keep folding those edges into the center if that happened again. I also tried to take a shortcut and just cut my butter into a rectangle the right size instead of shaping it as one big piece. I think next time I’d make the effort to make sure it was more seamless since that might keep it together and help it incorporate more smoothly.

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But, of course the true test is the taste. And on that front these COMPLETELY deliver. Right out of the oven they are beyond compare. Outside of Paris I have probably never had a better croissant. They were buttery and flaky, tender on the inside with a nice crackly shell on parts of the outside. These would be a seriously impressive addition to any dinner or other gathering.

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Now, they are definitely best the first day. I’m still working on a few of mine, and they are still amazing and better than many bakeries, but nothing compares to that fresh-from-the-oven taste!

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I also chose to fill a few of mine. I did brown sugar cinnamon, almond paste, strawberry jam, almond paste and jam, and chocolate. I think the almond/strawberry jam combo was my favorite, but it was harder to get the filled ones to roll up and stay closed as nicely.

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In non-food news, this semester is getting pretty tricky, and I think I am getting sick. Luckily I had the chance to sleep in this morning and I am working from home today. I’m hoping that will help. Oh, I’m also moderately freaking out about having a place to live come May. Dropping out and either going back to teaching and/or selling my baked goods sure does sound appealing some days!

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About Amanda Bakes Cakes

Baker. Grad student. Hiker. Crossword puzzler. Trivia junkie.
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