Making croissants has been on my to-do list for months. Months. But working six days a week and spending the seventh on chores/homework, I just didn’t have the day that’s required to make these.
These holidays have been so great to me. With a bit of a break from both work and school, I was finally able to explore baking this delicious item. I used a recipe from Fine Cooking and got busy. The end product had over 6,500 folds.
Unfortunately, they did not turn out well at all. The outsides looked great, but inside it was still dough. They had called for putting the croissants in at 400F for 20 minutes; I had them in for 60 minutes and the insides still hadn’t risen. I’m not sure what I should have done differently to prevent this outcome.
Eh well. I won’t dwell too much on it now, though I am open to suggestions. Instead, I’ll go do something else I haven’t been able to do since starting school: read for pleasure (a book called Global Woman: Nannies, Maids, and Sex Workers in the New Economy.)
Comments
3 responses to “Croissants & Holidays”
Once again, your epic-ness astounds me.
I have never made my own puff pastry, but if I had to guess what might have happened, I would think that maybe your dough looks a little thick (if you think of the thickness of commercial puff pastry, it’s about a third or a quarter the thickness of yours). If you think of all of those layers, it’s a very dense pastry.
Also – did you keep putting the dough in the fridge to the butter could re-solidify?
I propose a pasta feast in the near future! You teach me your best pasta recipe, I’ll teach you my best sauce recipe, homemade garlic bread…???
I did put the dough in the fridge and let it wait, but I think you’re onto something with the thickness. I’ll make it thinner next time and see what happens. 🙂
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