Croissants

This wasn't the hardest recipe I've tried.  Possibly the most time consuming.  But the challenge with croissants, as a novice, is learning a new technique.  I've never learned how to laminate dough before.

I've watched others (on cooking shows, never in real life) do it and it seemed do-able.  Reading the instructions is a little more daunting.  After practicing it, it wasn't too bad.  I just wish I could ask a professional lots of questions that came up. 

For example, the instructions I followed in Baking by James Peterson, I was guided to do 2 folds at the same time, then chill for an hour.  Then use the same technique for 2 more folds.  I didn't know if that meant complete the 2 more folds at the same time again or with an hour of chilling in between.  Also, the butter looked like it was cracking toward the end.  I don't think that's supposed to happen.

I wasn't very good at cutting the triangles to the same size.  I'll definitely need more practice for that.  And they did end up a little more flat than I thought they should have.  Although they weren't doughy or under cooked.  They were still very light and flaky (as you can see above.) But why flat???

Anyway, now that I've tried it I feel more confident for next time!

I can't publish the recipe since it isn't my own and it's not published online by the author.  But if you want to make it, come to my house and we'll do it together! Seriously! I want more practice... Come and bake with me!

Also, I went to transfer all my pictures to my computer...and lost. them. all. Except the two above which I had (luckily) posted into Facebook earlier.  So, that's fun.

Let's eat!