Croissants have the reputation of being time consuming and complicated to make. Many a home baker shies away from laminated doughs at first, dismissing it as "too difficult".
My initial reaction wasn't very different.
After a visit to Paris, where I can find the best croissants with my eyes closed, I decided to be brave and give it a try, and I have been hooked ever since. It really isn't all that difficult, nor time consuming!
Time to find the perfect formula for perfect flaky buttery croissants.
What technique is the best to use? Do you work in the butter and then proof the dough, or does it yield better results working the butter in after the first proof?
What flour works best for croissants, and why?
The coming episodes of BreadLab will try and answer those questions and inspire home bakers to overcome their croissantophobia.
Are you one of those secret sufferers, longing to bake those golden brown, melt-in-your-mouth French Crown bread jewels, but are afraid to take the plunge... Come out of the closet, face your fears, be brave!
I'd be happy to answer any of your questions.
Have a look at my baking gallery!