Monday, March 19, 2007

Croissants anyone?

Buttery, flaky croissants. They take a long time to make, but they're really not all that difficult. Making the dough takes several hours, and some patience in getting the butter evenly distributed, but it's fun seeing the layers getting thinner and thinner as you make the various turns and folds. Or maybe I just like that kind of thing. I hadn't made croissants for several years, but now I have many extras--about half the recipe, unbaked--tucked away in the freezer. I made mini croissants, as the full-size ones can get overwhelming (and you can't eat as many!) This recipe was from Baking With Julia, one of my favorite cookbooks.

Lots of buttery layers ...

All rolled up and ready to go.


Catherine said...

I am truly impressed! I used to work for a baker who would make these in multi-layers alternated with butter...still the best I've ever had but I have never attempted making them at home!

Your blog is great by the way--I wish I had more time to read it! Thanks for stopping by at mine.

Best, Catherine

Monica said...

Hi Katie!

Adding Argentina to your visit counter, after your mention at COS, LOL! I think I had been once to your blog, ages ago...

Croissants are the best! I have never tried to bake them myself, though. But where I live bakeries have quite good ones, Yum!

Your blog is great, but now I am *very* hungry ;)

Off to make some lunch!!!!


Gattina said...

I love this book too, so well-written! For bread I think I've tried all the recipes there. Your croissants look excellent!