Look! Croissants! I’ll give you a moment to admire their buttery goodness. While you look, I’ll just trot out the blog-checking lines.
The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!
I can’t believe my little hands actually turned out these delectable pastries. The last time I attempted a laminated dough, almost two years back, it took quite a few tries to get right. And since that full-on effort, I’d shied away completely from home made puff pastry.
Thanks Sarah for helping me out of that lull.
The challenge recipe was really thorough and easy to follow, I didn’t tweak any of the measurements although I did make one small change in the method (edit: I made these croissants after some initial kinks with the challenge recipe were ironed out. I didn't realise earlier bakers had some problems). After watching this Youtube clip(not in English, I think it’s Cantonese but the visuals are very informative), I decided to “envelope” the butter in the dough, rather than folding it in the thirds as the recipe suggested. All other folds I made according to the recipe.
Making croissants is a lot easier than it sounds, the only requirement is time, lots of it. The dough needs to be proofed/ rested for a grand total of 9 hours (broken down in to 3hrs, 1.5hrs, 2x2hrs, and 1 hr). But some of this proofing can be done overnight in the fridge.
As it panned out, I finished baking the croissants last night, stored them in an airtight container on the counter overnight, then refreshed them in the oven this morning for a warm, decadent weekend breakfast. With nutella. Of course.
Rolling the croissants into shape was the really fun bit. Even MC Senior had a couple of turns.
Have a fabulous weekend, and do check out what my fellow Daring Bakers came up with.