Wednesday, August 17, 2011
Cro(i)ss it off my list
I've been wanting to bake croissants for as long as I can remember, years even, since I saw a PBS special on the process. As I recall, the phrase "sheets of butter" was tossed around by the host, and that had me hooked.
Now that I've made these fucking things, let me insert a HUGE disclaimer: you won't save any time, money, or calories, but you will get a blog post out of it. Yay.
The croissants turned out well: a crisp exterior that gave way to flaky, tender layers--all in all, nothing I couldn't get at Le Pain Quotidien. After two days of folding, layering, and proofing, I won't be making these again anytime soon.