This is another challenge from the Heavenly Housewife and Stevie from Weird Combinations. But oh sooo tough. How can the loveliness that is a butter croissant, that little parcel of flakyness, be so very difficult to make? It had been specified that we use Julia Child’s recipe; a tried and tested technique from an expert.
I love baking, especially yeast based baking, give me a Strombolli or a Challah loaf, but those croissant are hard, hard, hard as was my dough! I followed the instructions to the letter, dissolving my dried yeast in the warm water and sugar. It all looked as if it was going well, even though the dough felt a little dry and certainly not sticky as in the illustration.
When it went into the bowl for the first rise it didn’t feel right. After the 4 hours I had to leave it to rise, to treble in size (I’m not sure it had trebled quite), I kneaded it again. Folded it into three and now it felt and looked like cardboard. How was this ever going to be layered airiness? It wasn’t.
I followed the steps absolutely and after rolling 4 times, I had the required 55 layers of
dough – heavy, tough dough. I cut and shaped the croissants, sprinkling some with finely chopped pancetta and gruyere and just brushed the others with egg. Popped them hopefully into the oven. It was a cross between a rock cake (not in a good way) and a cheese scone that came out!
This was the first, and will be the last, time I make croissants, they are a delicious delicate treat, but only made by someone else.
These are the other brave bloggers who have taken up the challenge. Check them out.
- HH at www.donutstodelirium.com
- Stevie at www.weirdcombinations.com
- Anna at www.keepitluce.com
- Joumana at www.tasteofbeirut.com
- Jamie’s Girl at http://jamiesblog.blogspot.com
- Christina at http://thymetobeloved.wordpress.com
- Messy Chef at http://lifestooshorttoskipdessert.blogspot.com
- Faith at www.an ediblemosaic.com