(31/42) Croissants
I’ve been thinking about croissants since this project began, I’ve just never had the courage to take the plunge. It seemed too complicated. Rulers in the kitchen?! No. But Meryl Streep finally convinced me.
Pounding the butter into thin sheets, especially in the summer, in a cramped, constantly hot-with-activity kitchen, is impossible. The butter never became sheets, but globs of spreadable fat, which is good most times except when you’re making croissants. So the butter was an embarrassing failure, but the croissants were surprisingly forgiving!
Pound, pound, pound, roll, roll, roll. Butter all over the place.
What a fucking nightmare. Must do it again soon.
I divided the dough into two batches. The first batch was made for Ditse’s birthday. The croissants were tiny, pretty ugly, and slightly overbaked, but decent. For the second batch, I was more learned in the ways of croissant sizing and rolling, and I do believe I succeeded. You can see it in the pictures—the first batch looked sad, the second, triumphant. I absolutely loved the second batch, thus the photo overload. So flaky, but so soft, so buttery.
I got lots of help and the recipe from here. Also, all the croissant-making videos on YouTube, which are so much fun to watch. Also, Meryl Streep.
