11 Feb


Ah, screw being humble. I made croissants, y’all!

Baby croissants!

All grown up!

Flakier than the before model in a Head & Shoulders commercial!

I gave the KitchenAid the day off and got my hands in the dough, since it doesn’t need kneading. I didn’t even use the fancy European butter called for in the recipe, and they came out pretty freaking spectacular—tender-chewy on the inside and crispy-flaky on the outside.

(UPDATE: The day after, they’re soft enough to slice neatly for sandwiches, fancy French toast, or a shortcake/napoleon substitute. I put half a dozen in the freezer for later and will let you know what they’re like upon reheat.)

(UPDATE TO THE UPDATE: After two weeks in the freezer, they’re good as new with 15 minutes in the oven, so no need to worry about what you’re going to do with 16 croissants before they get stale. Simply plop the extras in the freezer to enjoy at a later date. Even super lazy slow-cooker stew becomes elevated when served with a warm, flaky [nobody needs to know it’s leftovers] croissant on the side.)

It took seven hours start to finish, but that’s mostly down time while the dough rests rather than hard labor (as in the case of the eight-hour meringue-mousse torte…).

The recipe is from The Model Bakery Cookbook. I picked it up the other day when the Kindle Daily Deals were all cookbooks, but I have since realized I detest digital cookbooks, so I’ll be ordering the hardcover, too.

If you have a jumbo tablet so every recipe isn’t 10 screens long (because it’s super uncool to have to swipe while your hands are coated with flour and butter) and you don’t like to make notes in the margins of your cookbooks, the ebook is fine (and cheaper).

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