(The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!)
Croissants have been on my list of things to try for a long time, ever since I saw Willow Bird Baking’s tutorial. But I never found the time, until I saw this month’s Daring Baker Challenge.
Then I found the time.
There’s not a whole lot to say about the process, and I didn’t take a whole lot of pictures. It can be best summed up as:
There’s some mixing at the beginning. There’s some smashing of butter, too, but mostly, it was rolling and resting. The whole recipe should have taken 12 hours, but I spread it over three days. Most of the resting steps could be done either one or two hours at room temperature, or overnight in the fridge.
After three days of rolling and resting, I had croissants! They were all supposed to come out as neat triangles, but each half ended up with one oddly-shaped leftover piece. So I grabbed a few chocolate-chips from the pantry, and stuffed the odd ones with chocolate.
They came out really quite good. They were more dense then they should have been – the first few risings went fine, but I noticed by the end they really weren’t rising much. I blame the yeast – mine is getting a bit old. I had plenty of layers, and they were nice and buttery – just not very fluffy.
A few other notes – the marble rolling pin was a great help, and it made the rolling go a lot faster then my old wooden one. The silicone rolling mat kept the flour mostly-contained for 3 days, and really made the cleanup faster.
I’ll probably give them another shot with fresher yeast. They really weren’t a whole lot of trouble, and they were quite good. Now, I just have to find a bread pudding recipe to use up the stale ones…