Croissants – part one
The last time I made croissants, the butter, in its envelope of dough. got too warm despite having my air conditioning turned to the Arctic setting. As I rolled it out a huge bubble of air was created which, eased along by my rolling pin, burst at the edge sending butter oozing out of the side. It felt like a creature that I was trying to tame – very unsuccessfully. I flung the lot into the bin and instantly developed a severe case of fear-of-croissant-making (the dough division of Mageirocophobia).
So I thought that this month’s Fresh From the Oven baking challenge would be perfect desensitization therapy and was determined to give them another go. Then suddenly it was the 28th of the month and not a homemade, buttery, flakey, morsel in sight. Excuses, I have many – my daughters’ school show, the Emirates Airline Festival of Literature, Taste of Dubai, a Fooderati Arabia picnic, invites to Baker & Spice, Solis Bistro, Donatello, Royal China and the Nobu Garden party plus working on the Food Photography and styling workshop with Meeta. Add in working for living and putting a meal on the table every night – you know the usual. However, maybe it was subconscious avoidance. The fear was deep-rooted. I couldn’t let this one go.
Grasping the nettle, I set to. The step by step instructions and pictures by Lavender and Lovage were superb. The ‘dotting’ technique (rather than trying to roll out a slab of butter) was much simpler, although by the end I did have a bit of seepage, despite cranking up the air-conditioning and lots of time in between stages in the fridge. I rolled the little devils up – they looked a bit like they’d been made by a contestant on the Generation Game. And that pushed me further and further towards the end of the day….when darkness falls (making food photography impossible unless you have an expensive fancy light – which I don’t).
So was the result flakey, buttery croissants to die for (or at least smother in jam and tear into pieces)?
Come back on Friday and I’ll tell you.
They’ll also be a collection of croissants on Utterly Scrummy Food for Families in the next couple of days.
Do you have a food-making phobia or a culinary bête noir? It’s good to talk.