I have had time to bathe three of the four cats and have now decided that I should make croissants when I have a big "to do" list that I've been avoiding.
So, the dough rose as it was supposed to – which was encouraging.
"Beat butter with a rolling pin to soften it." I had fun softening the butter – any recipe that tells you to whack butter with a rolling pin has got to be a good recipe.
BTW – if you come over for toast, you can expect softened butter – this stuff was dreamy.
Then roll dough to 8 x 14, and schmeer the butter. This was the part I'd been dreading but it was really easy, and pretty to look at, and fun. Unfortunately, Julia says to move quickly and since this is my first try at croissants, I did not stop to take a photo.
Then fold and roll it into another rectangle – we are now at 2 layers of butter with 4 layers of dough
It gets another fold so you have 7 layers of dough and 6 (six) layers of butter. How can anything be wrong with six layers of butter. Now its in the fridge for 1-1.5 hours.
If I am calculating this right – the croissants will be ready around 10:00 tonight. Somehow, when I started at 9:30 this morning, 11-12 hours seemed like it would be around 7:00. My bad.
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Cynthia McKenna – making Croissants from Julia Child's Mastering the Art of French Cooking
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