Eating a sweet buttery croissant is quite something, but making your own croissant dough is another story. And let me tell you that story!
This year, I have decided to try my hand at one new recipe per week at least. I know some of those recipes will be small challenges because they could have techniques or flavours I do not know, or be of a type of world cuisine I have never experimented (with cooking it at least).
One recipe I had tried before but turned out to be a disaster (because the instructions were completely wrong may I say...) was making my own croissants. And when I say disaster, it was one of the buttery kinds. My work surface was completely covered in melted butter. Because, you see, the recipe was telling me to do all the four turns of dough in one go, with no resting time in the fridge in between. The croissants turned out to be more like little brioches in crescent shapes. Well, they were edible and alright so that is one thing I guess. But they were not croissants!
Then, I tried another recipe but this time, it had too much liquid in the list of ingredients (probably a mistake...) so the dough was all gloopy. I ended up having to add more flour and it made the croissants texture more like a brioche again.
After a few trials last week (and many croissants and pains au chocolat eaten; don't worry, I shared them all with friends!), I finally came up with something that works. Very obviously, croissants are not my own creation (its creation goes as back as the 13th century actually...) but for me to be happy with how they turned out, I mixed bits of recipes here and there, et voilà!
Delicious sweet, puffy and buttery croissants!
And here is the recipe for it!
On that note, I am off to eat my homemade croissants with some delicious creamery butter and raspberry jam.
Happy croissanting!
This year, I have decided to try my hand at one new recipe per week at least. I know some of those recipes will be small challenges because they could have techniques or flavours I do not know, or be of a type of world cuisine I have never experimented (with cooking it at least).
One recipe I had tried before but turned out to be a disaster (because the instructions were completely wrong may I say...) was making my own croissants. And when I say disaster, it was one of the buttery kinds. My work surface was completely covered in melted butter. Because, you see, the recipe was telling me to do all the four turns of dough in one go, with no resting time in the fridge in between. The croissants turned out to be more like little brioches in crescent shapes. Well, they were edible and alright so that is one thing I guess. But they were not croissants!
Then, I tried another recipe but this time, it had too much liquid in the list of ingredients (probably a mistake...) so the dough was all gloopy. I ended up having to add more flour and it made the croissants texture more like a brioche again.
After a few trials last week (and many croissants and pains au chocolat eaten; don't worry, I shared them all with friends!), I finally came up with something that works. Very obviously, croissants are not my own creation (its creation goes as back as the 13th century actually...) but for me to be happy with how they turned out, I mixed bits of recipes here and there, et voilà!
Delicious sweet, puffy and buttery croissants!
And here is the recipe for it!
On that note, I am off to eat my homemade croissants with some delicious creamery butter and raspberry jam.
Happy croissanting!
