I am a bread person. And I cannot emphasize enough how MUCH I love croissant. When smeared with soft butter or cherry jam and served next to hot tea, it just makes my day.
But what I realised while trying my hand at making one is just how complicated the technique is. The level of finesse (which comes with practice in case of not-gifted folks like me) involved in doing those numerous folds (whoa) that produces good bread. Also, did you know HOW MUCH butter goes in making six innocent looking croissants? I’ll remember that next time I’m in the mood to indulge.
Anyway, so I just blindly followed this recipe by Chef Pierre-Dominique Cécillon on YouTube using all-purpose flour, yeast, butter, milk, salt and sugar. And glazed it with a mildly heated mix of honey and butter. Half the dough went in baking elongated plain croissants and the other half I filled with a teeny tiny choco chips folded in crescent shape.
For the second version, I just looked at this demonstration by Nigella Lawson. She uses ready-made puff pastry.
I have a relatively small oven so these are like mini croissants. Being a rookie, I can’t claim to have a made a thing of beauty but they, I will not lie, did taste good. Especially the chocolate ones.
I am sure if I can do it, anyone can. Right, Chef Auguste Gusteau? 🙂
I took pictures of today’s batch. And here they go.