I did it! J'ai fait mes premiers croissants. And if I do say so myself (well who am I kidding, this entire blog is me saying so myself), they turned out très magnifiques et exquis. But I had my misgivings.
When I approached this project, croissants were, to me, formidable but friendly. I knew the process was long and exacting, but the product was so simple and thoroughly pleasant. I dove in knowing full well this may not work out, even if I adhered most strictly to the directions. I buffered this potential blow with a light musing that perhaps one must be French to craft a truly superb croissant.
|Cake flour, hot milk, warm cream, and sugar make croissant dough what it is. But only one ingredient can create those flaky layers...|
|Fold like a letter. (By the way, it shouldn't look like this. In my eagerness to begin the hallmark folding of croissant dough, I forgot to roll out the first layer. Oops.)|
|Fold like a book.|
|Freehand triangles for croissants with character|
|A light egg wash|
|Behold, le croissant. According to my bread book, Parisians like their croissants a deep brown, almost burned.|