Like A Chef Making Donuts And Pastries
Croissant success! Baked off the first “official” batch (I was talking to Tammy at the time I cut and rolled the first ones, and accidentally made them half size…they baked off alright but a bit too crispy, also I had proofed them in a slightly warmed oven, which resulted in much of the butter melting and oozing out of the croissants before they had even been baked, which I do not like at all) yesterday morning, and they turned out really great. Buttery and flaky, a bit crisp on the outside but still soft on the inside. They were eaten pretty darn quickly, but I still have a few more in the freezer.
In the interest of credit-where-credit-is-due, I used this recipe from the Willow Bird Baking Blog, which I found really great, clear instructions, even diagrams! Only a couple mods were made, mostly just because of lack of supplies. I used 1% milk instead of whole, just because I forgot to pick up some whole, but that worked out just fine. I mixed by hand instead of a stand mixer, and didn’t do the whole spritzing the oven with water before baking thing, but I did stick a cake pan with an inch or so of water on the bottom rack to keep things moist, which I think helped for sure. Also I decided to just proof at room temp after the butter-melting incident, so as to keep as much of that glorious fat inside the pastry!
All in all, a good amount of work, something you really have to commit your day(or morning) to, but totally worth the effort.