Saturday, February 5, 2011

on croissant making.

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?

No comments:

Post a Comment