Tuesday, March 5, 2013

Croissants for Tuesdays with Dorie

Croissants made from a recipe in Baking with Julia.

The first time I ever baked croissants created a bit of giddy delight, not unlike when you meet someone famous and you realize this famous person looks in real life just as he or she does on TV or in photographs. And even though the encounter is very real, you still can’t believe the two of you are standing there.

To think I’d made a pastry that seemed so elusive and unattainable was immensely satisfying. I had the same feeling this time round as I baked croissants for Tuesdays with Dorie.

I used two rolling pins for this project.

I wouldn’t call the recipe particularly complicated. It just involves some time and planning — the repeated rolling and folding over several installments. I prepared the dough on Friday afternoon, resumed Saturday night and finished on Sunday. If you’ve ever made puff pastry from scratch, the process of turning and folding and rolling will be familiar. There’s no other way to create those butter laden layers of goodness.

Croissants also require elbow grease and I have great admiration for professional bakers who make them by hand every single day. Rolling the dough took effort, and I was a bit sore in my trapezius muscles. But that’s OK, because any calories burned in preparing croissants will quickly be erased when eating them.

A little word on rolling pins: I love my wooden French style pin because it’s lightweight and simple. It was perfect for whacking the dough in stage one, when the slab of butter is first enclosed with dough and you need to flatten the package. For rolling, however, German engineering wins every time. My stainless steel pin is heavy and, because it’s stainless steel, remains a bit on the cool side. The heft is what you need for extending an 8 x 14 piece of dough into 14 x 24 dimensions. And you need some patience to realize that if you keep working at it, the dough will indeed submit.

Croissants ready for baking.

If you have always wanted to bake something as ambitious as croissants, do give it a try. Whatever it is, don’t be intimidated. Grab your rolling pin, follow the directions and you’ll be rewarded.

I’m one of many bloggers who are cooking their way through Baking with Julia as part of Tuesdays with Dorie. Get today’s croissant recipe at Amanda’s blog, Girl+Food=Love. Visit the TWD site to see links to the other participating bloggers.





14 comments:

  1. Beautiful looking croissants! And they look so pretty in the tote.

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  2. These look simply amazing! I love your analogy, they are every bit as good as expected. :)

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  3. Oh, what lovely croissants! All golden and flaky. I had a marble rolling pin for this type of doughs, but after not using it for ages I just gave it to a friend...

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    1. Thanks, Paula. Oh, I always wanted a marble rolling pin -- talk about heavy!

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  4. These were buttery and quite delicious. Such a treat. And I loved reading about your process, Lisa. Excellent work!

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    1. Thanks for your kind comment, Maggie! I'm so glad you liked it.

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  5. Your croissants look lovely and flaky. Great job.

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    1. Thank you! They were flaky and tasty.

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  6. YOur croissants look lovely. I agree - this was a bit of a time commitment, but not overly complicated.

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  7. I also felt giddy when they just came out of the oven, and again after I are one and thought 'they actually taste like croissants'. Yours look beautiful, golden and flaky. Well done!

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  8. i like that stainless pin! these look great, and sounds like you found it to be a good experience.

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  9. Mmm Hmmm BEAUTIFUL Flaky croissants!
    www.prettybitchescancooktoo.com

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-Lisa

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