Croissants.... a success story!

Quicker than I expected....

.... this recipe, contrary to most, doesn't ask you to refrigerate the dough for a long time between each folding cycle

in fact, Peter says you can leave the dough at room temperature for 10 minutes but I decided to be safer and refrigerate for 20 minutes

I started around 7am and by 3:30pm was already baking them. Not bad at all

 
You know.... doing this type of project... (more)

makes me respect, admire, fall on my knees in complete awe of anyone who bakes bread and patisseries for a living

not for sissies.

It's nice to devote one day or one weekend for an involved project project every once in a while, but it would be incredibly hard to do it regularly

I do bake sourdough boules for friends, and surprise them every once in a while, but croissants would be quite a bit harder smileys/wink.gif

 
Yep...this is closer to the recipes I've viewed. And to enjoy it warm out of the oven, you

had to start one of the days at 4:00 am.

I could fly to Paris easier than that!

 
You must log in or register to reply here.
Back
Top