I’ve taken on the project of making croissants. French pastry has nothin on me!
Ever knead dough for 10 min straight? I know 10 min doesn’t sound long…but it is! It’s very long when you’re arms are asking you to stop.
I never realized exactly how much butter is in croissant dough until I made it. It’s a lot! Trust me. And its hard to shape all that cold butter into an 8×8 square.
Folding and folding and turning and rolling…on and on
I was suprised that I finished a little early today. I worked the steps from 11:30am-4:00pm today and now the dough is in the fridge, resting for 24 hours before it can be shaped. I’m covered in flour. I only found out during the last “turn” that it’s easiest to roll the dough out on parchment paper covered in flour (keeps it from tearing and butter squeezing out).