Well, the title *mostly* says it all. Last weekend, Dad and I made croissants, and they were brilliant. Like, I wish I could put smells through a computer screen, because they were pretty much one of the best things I've ever tasted, if I do say so myself.
However, I now also know why when you buy croissants at the shops they cost so much: they take so long to make! And, well, they're not exactly easy either. It took us most of Saturday afternoon, and a few hours on Sunday morning (not to mention baking time) to finish them--but it was worth it! ☺
I'm not going to write out the recipe, because we basically followed a youtube video the whole time, and it's also much easier seeing how they roll/fold/mix/etc the dough, rather than having to explain it and read it (which I found rather hard when I looked at a recipe).
We had lots of fun experimenting, and the reward was sweet (pun intended). I hope you enjoy!
- Whenever the recipe says to put it in the fridge overnight, you probably don't have to do that. I didn't.
- The key is to keep the pastry cold: if the butter decides to melt all throughout the dough, you're screwed. Sorry for the bad news ☺
- Don't try and make these in Summer--or at least not an Australian summer; croissants don't really ike the warm weather. Again with the keeping the pastry cold.
- Roll the butter out between baking paper, not gladwrap; I found it stuck less.