Today we finished making croissants. We had made the détrempe dough yesterday (easy peasy, even though I had to do it with one hand) and today, we did the hard part: rolling the dry butter in to the dough and creating the croissant layers in the whole rolling, turning and chilling process. Again, I did it with one hand. Well, maybe one and a half hands. I’m quickly learning how to be ambidextrous (the hardest thing so far is brushing my teeth with my left hand. I can shoot lefty in soccer, lacrosse and probably even basketball if I put my mind to it…but getting those back wisdom teeth is hard work!)
Not too shabby, eh?
I should have put one of these guys next to everyone else’s croissants. Can you tell I made them mini?
I prefer them smaller not only for portion control but also because I think they taste better this way. I’ve never enjoyed a huge croissant, but a small crispy one? Yum. We also made pain au chocolat:
All in all I was satisfied with the outcome of my dough. I think it will be interesting to try and make it at home in my own oven. Chef Grandpa said if we added more “turns” to the dough rolling process, they would puff up more. That I shall try. Oh, and I also got Gramps to try one of my croissants (The Chef’s rarely taste our finished products, but I always try to be a little more convincing than others)