When I opened the oven and removed today’s batch of croissants, success seemed easily within reach. The striated layers of rich croissant hung like flaked shingles on the outer-crust.
As I picked up a croissant, I could feel, and most significantly–hear– my success as the shatter of the outer crust gave way to a soft, moist and buttery inside. I had achieved the flaky perfection I have been striving for. That authentic croissant experience.
But tasting is believing. And the taste of this test batch, while not bad at all, does not compare to the perfect balance of sugar and salt I tasted with my first test recipe. Now it is back to the proverbial drawing board for a little recipe mash up. Hopefully success will be mine by the weekend…