Getting ready for a weekend of fun, the birthday of a very dear friend and brushing up the pastry super powers here come the croissants and pain au chocolate, using up all the leftover pastry for a very sweet and delicious dish.
It has been a long time since puff pastry was made and the first time in the home kitchen. So far I have made it twice and many more times this delicious and delicate pastry will find itself the star of my day! Starting with the classics and moving onto the creative there will be more fun creations to come.
The first batch of croissants were a little heavy and a longer rising time was used for the next batch. This process is very slow and patience is required in order to really get the most out of the pastry. The whole process for this recipe is close to 17 hours from start to finish. I could be a lot shorter but I like the dough to have time to ferment, rise and produce and light and fluffy delicious pastry that brings me back to mornings in France with a cafe noir and pain au chocolate in the morning.....in the end that is all I am trying to recreate!
Have a magically delicious day!!!
Sitting here with my morning coffee, I feel a craving for a chocolate croissant. Cheers! I am not a 'pound the pastry' kinda gal... I also cannot make these as I would eat them all, and then have to tell Jimmy they were a failure and only made it as far as the rubbish. So, to save the effort and the unavoidable lies, I will wait until you can make them for me in person!
ReplyDeleteMy culinary forte these days is more meat-driven. I recently made a pork belly with such good crackling I am angry at myself for wasting years as a lactose-free vegetarian. Silly me!
Sorry to read about your busted leg! That sucks in ways I cannot imagine. If you are looking for a little extra food reading, NZ has a great lady cook, Annabel Langbein, who has recently put out a very pretty book, The Free Range Cook, with some fantastic recipes. The zucchini bruschetta is a great one, which she actually lifted from the restaurant I worked at. When succhinis come into season there, I can give you the recipe, its bloody fantastic, and right up your alley. Talk to you soon:) robin fox
That looks wonderful. I am wanting croissants now.
ReplyDeleteGo and make some! They are not hard, just time consuming. I am trying to get really efficient at them so that the time consuming part isn't an issue. Would you like the recipe?
ReplyDelete