Tuesday, March 5, 2013
This was a hard one! I've baked a wedding cake before and I thought this was harder. I guess harder in that it took more physical strength (my arms are sore today) and croissants are just plain high maintenance. I had a heck of a time getting the dough to roll to that magic 24 to 26 inches. The ruler quickly became my friend and enemy. Friend when I reached 24 inches and enemy when it would show me I had to pull out some more muscle to makde the dough stretch some more. It was a stubborn dough. I also had a issue of the butter seeping out of them when the were rising in the oven. Obviously I made my oven too hot. But then the butter also seeped out when I baked a second batch and let them rise on the counter.
So was as it worth it? I didn't try one because I'm participating in a Whole30 challenge so all that flour is out for me. My son loved them. My daughter was non-committal and my husband commented that they were quite a bit smaller than the ones at our favorite French bakery. But I'm glad I did make them and more glad to be finished. Ever since I saw Martha Stewart make croissant dough on her show years ago, I have wanted to at least say "yeah, I've made croissants." No biggie. (but actually we all know it was!)