I dare you to make these delights. You can do it. They may not be as fabulous as the ones available at markets or bakeries, have a go, if anything, it will make you appreciate the croissant even more.
Patience is the key! Which is what I struggle with.
I love croissants, my favourite croissant that I have consumed was a few years ago, I purchased croissants from a French patisserie at Rusty's Markets in Cairns and took them back to Tully Town. The following day, I arrived early at school, I heated the croissants, invited some teachers to sample the Moyginy Jam (Red river Cherry), and what better way to sample than with a delicious flaky croissant and a cheeky coffee.
If you have a weekend coming up, or you're in lockdown, grab some flour and butter and brace yourself for the long process. The process itself isn't complicated, it's the time in between that you have to be mindful of.
After you have made your dough and let rest for a long time and added the butter in the folding process, along comes the following steps
- Roll out
- Fold
- Refrigerate 30 minutes
- Rotate 90 degrees
- Roll out
- Fold
- Refrigerate 30 minutes
- Rotate 90 degrees
- Roll out
- Fold
- Refrigerate
- Rotate 90 degrees
- Roll out to a certain shape and shape
- prove and bake
Now, if you have never seen croissants made or researched, please prepare yourself for the amount of butter that is used to make these flaky pastries. And if you do have a craic at making them and they do not have the characteristics of an airy, springy, flaky, puffy croissant, at least you gave it a shot. I'm proud of you for trying something new.
It's not something I am in a rush to make again, as there are too many experts out there, that I am more than happy to support them and eat their delicious products. Now writing this, I wonder, wonder, should I have another go at making these?
