I have only been to France once. I was in high school, and traveled with my school. I had a lovely time and vowed I would return. 12 years have passed since that promise. A fact that makes me sad. During my daily kitchen adventures, I have come to appreciate (and attempt) Provencal food. Meanwhile, I whittle at my recipes, try to refine my techniques, and hopefully bring a sliver of Provence into our home from time to time.
I have always wanted to attempt Croissants but my confidence drained when I read the three page recipe so technically complicated, only an industrial engineer could decipher it. My big sister Megan (of Foodalution.com) basically forced me into making them. After she promised to make them with me (the more moral support the better when attempting the Rubik's cube of recipes), I ended up doing all of the work! Thanks sis;)
|Rolled out dough, ready to start layering the butter.|
|Rolling after butter layer is added.|
|Finished dough! Yay! Ready to roll. (ha)|
|Placing a slit in the middle allows the roll to spread out wider so that the middle of the pastry is not too thick.|
|All that is left is the final rise and then baking.|
Actually I am glad she stayed out of the way, because now I can take all the credit! I am not going to post the recipe as it is literally 3 pages long. This is the link to the original recipe. The process ended up taking 3 days with all of the rising, and the layering of the butter. It was a lot of work, but I have to say, they were darn good.