I really wanted to make croissants, so I did. I found some good info on the internet and got my dough a mixing. Of course, since I am impatient, I skipped about 3/4 of the steps. I really wanted to jump ahead to the end results and see if the recipe I was using really would taste croissanty.
Well, indeed, it tasted very, very croissanty. Especially after more than a decade going croissantless. Maybe it’s the recipe or maybe my taste buds have developed a heightened awareness for this indulgence, but my croissant kicks Au Bon Pain’s franchised butt any day!
Despite skipping more than half the steps of the recipe, the process was very slow, buttery and requiring much refrigeration. From what few steps I did follow, I developed full faith in the remaining days worth (that’s right, croissant making will take you a good 24 hrs.) of steps. Right before my very eyes I saw the dough transforming into flaky, buttery layers.
My croissants were light and flaky, although needed a few more rolling outs and refrigeration before they (hopefully) show their croissant badge on their outer crust–paper thin layers of crisp, buttery perfection.