Croissants

Well, I can check one thing off the resolution list. I made croissants! Here are some things I figured out in this baking marathon.

Dedication is one of the requirements of making croissants from scratch.

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Yeast, flour, sugar, malt powder – all intricately measured on a digital scale.

Teamwork & communication is another requirement when making croissants, especially with two small children present.

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Poolish aka the Starter…it’s ready to go

Pounding butter with a rolling pin is in fact cathartic, and cheaper than therapy.

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330 grams of butter

I am not a very good roller. It’s particularly difficult to roll dough out length wise without increasing it’s width. Any tips?

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Egg washed & ready to be proofed

A louder timer might ensure the croissants don’t get too brown in the late stage of baking. Well, maybe next time.

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A little browner than anticipated, but look at those layers.

Twenty hours is the amount of time it took me to create these fine French delicacies.

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Next time, you will meet almond & chocolate my friend.

Excuse us, we like to eat our croissants standing in the kitchen with poorly groomed hair.

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Ed a mangé trois croissants

Croissant recipe found in Bouchon Bakery

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