A bit of flour

 

They are light and buttery and delicious and I don’t know about you but I could eat them just about any time. What am I talking about? Croissants!

       

The ones I buy at my local market are great. The layers are so distinct and lovely. In fact, that’s one of the great parts of eating a croissant: pulling them apart layer by layer.

 

As much as I love croissants and being able to have really good ones from the store, I am a bit sad that I don’t yet know how to make them myself. I have tried, but the results have never been like the ones I get from the store.

 

Once, I went through the entire process of laminating my dough. Then I allowed it to proof under a bit of heat. Of course all my lovely butter leaked out. One pound of unsalted butter that had been painstakingly folded into my dough, ended up all over my baking tray. I have no problem telling you I cried a little that day.

 

I was so disheartened that I tried the very next ‘croissant’ recipe I found. A knockoff. It was basically a dinner roll dough that you shape into croissants. Well as I said I tried it, but I was not fooled. No other bread can compare to the croissant.

 

How would you describe a croissant? I mean a really good one?

For me, a good croissant must have a lightly browned crust and a super chewing crumb. It must have many layers. And the layers must have little holes in them. The croissant must have a bit of spring to it when slightly compressed and it must have that amazing croissant fragrance about it. The croissant must feel satiny smooth on your tongue and be a pleasure to eat.

 

Oh man, I have to learn how to make them.

 

p.s. Sunday is a day of rest around here, so I’ll see you Monday.

Posted on October 4th, 2008 under General • RSS 2.0 feed • Leave a response, or trackback