Making Croissants 101: The Finished Product

The plain and almond croissants and pain au chocolat pictured here were what I wanted mine to look like. Gulp. Would they? Would all my hard work pay off?


Almost……

The croissants could have been a little more bronze, the pain au chocolate a little less bronze, maybe.



These are the innards. I liked the big pockets of chocolate, which I didn’t expect after using half the amount called for in the recipe.

These are the innards of the croissants. Aren’t those layers luscious?


And I couldn’t help myself. I used the last few scraps I squished together to make a single, impromptu kouing aman. I rerolled it and sprinkled it with sugar, folded it over a few more times. Sprinkled some more sugar…..I had no idea what I was doing. But, it tasted really, really good. About at good as the one I bought at SoNo Baking Company, but not as good as my favorite kind in SLC at Les Madeleines. (Okay, I’ll shut up about now. But if you are ever in Salt Lake…..)

To sum up:

I think I will do this again. I hear that each time you do it, it gets easier. Like most things I suppose. I will make a few changes perhaps and alter my technique. A new kitchen would be nice, but I’m not holding my breath on that one. And I think I will try this recipe that Azúcar posted about awhile back.

But for the meantime, I have the other batch of dough in my freezer. I HAD to make a double batch, you see. I think I’ll try making the almond and pâté versions for my man.

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10 Comments

  1. i can not believe you did all that AND you have two sillies running around.
    this is a virtual-comment-bow-down to lindsey. :)

  2. Yay! The recipe I have can also be made with fresh yeast, so if you’d like those measurements instead of dry, let me know.

    I’m glad they turned out so well. Next time it’s pain au chocolat for me as well.

  3. Lindsey, that is sooooo impressive! I seriously doubt I could pull that off, so my hat is tipped in your direction. The pain au chocolat looks divine, and I bet the croissants just melt in your mouth.

  4. I bought that book after seeing the croissant episode on TV. I haven’t made the croissants (the frozen ones you can buy from Williams-Sonoma are very good ;) ), but I did make the pecan sticky buns. They were worth the three days they took to make, except that next time I will use salted butter for the filling and caramel.

    You rock.

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