Croissants – part two
So, in the last installment, we left our heroes teetering on the brink of being plunged into a hot oven. Would they emerge golden and flakey, crumbling at the touch of a buttery knife? Or would they be stodgy with not a paper-thin layer of baked dough in sight? Would I have finally conquered my fear of croissant making?
Well pretty they ain’t. Or weren’t….this is the second lot I baked as the first eight were devoured by hungry teens and yours truly. I barely had time to whip the next lot outside for their culinary mug-shot, before they went the same way as the first.
Time-consuming and a bit fiddly but I would urge everyone to have a go at making these. If you have the house to yourself and don’t need to rush anywhere, get in the kitchen, put some music on and get stuck in. The satisfaction of making these superior pastries is not to be underestimated and your friends or family will love you for it, especially at breakfast-time.
I’m still to perfect the art of croissant-making but the step by step instructions from this month’s Fresh From the Oven Challenge set by Lavender and Lovage are excellent and have put me on the right track. I’m now croissant-making-phobia free.
Top tips along the way
- You can use a free-standing mixer with a dough hook for the kneading
- Liberally flour your work surface
- Dust off the residual flour as you fold the dough
- Cover the dough in cling film when you put it in the fridge to rest to stop it drying out
- Brush egg wash from middle to outside to make sure the layers can rise
- Best eaten warm from the oven (and they are divine)
So are you ready to make croissants?