We have started a new thing in our house where we draw up a monthly ‘to-do’ list. It’s all well and good at the beginning of the month, when you see 30-odd days stretching out before you, but by this stage there are things that will have to be shifted over to April (sigh).
So while I doubt the window seals will be replaced by the end of the week and there’s a good chance I’ll forget to take the car to the garage tomorrow, I have managed to tick ‘Fresh From The Oven croissants’ off the list. A week ago I would have thought any job was easier than tackling the flakiest of French pastries, but thanks to the amazing Karen Burns Booth and her detailed instructions, it was a breeze. Well, maybe not a breeze. But definitely a lot easier than I anticipated.
The only thing I would add is that if you’re using standard active dried yeast, dissolve it in the warm milk and water first, or it will take forever to rise (enriched doughs like this one are always slow, but undissolved yeast makes the process move at glacial speed). Also, don’t try to finish off the rolling process late at night after a glass of wine while your sister-in-law and spouse watch and make (un)helpful suggestions. You will get cross and the croissants will suffer.
The next time I make them I’ll be using the tips I found in this fantastic video, which makes the shaping process really easy to understand. But that’s a project for April.
Have you made croissants before? Any tips?