Brushing egg wash on the shaped croissants.
Layers of laminated dough in the pain au chocolat.
This is my third attempt on making croissants and it seems I shaped the dough better this time. I remember my 1st attempt on croissant making was a complete disaster. Making the croissant pastry is akin to making puff pastry and involves rolling a slab of butter into a yeasted dough, folding it in thirds, rolling out, rotate, do another turn and in between you chill the mixture 4 times. It was a disaster because I was working in a warm environment and the butter kept oozing out of the dough until the whole thing disintegrated in a gloppy mess. Moral of the story: Work in an cir-conditioned room and keep on dusting your workplace and your hands generously with flour. If you do get leaks, simply patch it up with a bit of flour.
Anyway, after 3 times - I quite enjoy making them now. They are not too difficult to make but making it is a fairly intensive process - you need at least a full day. The positive thing is that the end product tastes so much better than the ones in the freezer section of the supermarket. Flaky, buttery and moist insides - what's not to love?