Haven't had those in ages. Are they still absolutely scrummy?
But the croissants aren't ready yet sadly.
The first proving is about complete so it's time to get busy with the butter...
( blaireau69 , the Cumbrian Travis Bickle., Sun 2 May 2010, 11:08, 1 reply, 16 years ago)

Oh they are scrummy
And almost gone now.
(Mrs Ballunatic counting calories, not votes., Sun 2 May 2010, 11:23, Reply)

Well the croissants weren't quite the success I was hoping for...
I think I folded and rolled the pastry more than I should.
I always pays to read the recipe properly BEFORE you start rather than when you put the pastry to rest.
The larousse gastronomique says to combine all the butter in three stages whereas I took about 8...
( blaireau69 , the Cumbrian Travis Bickle., Sun 2 May 2010, 14:07, Reply)

Practice makes perfect
Which means more delicious croissants in the future.
(Mrs Ballunatic counting calories, not votes., Sun 2 May 2010, 15:48, Reply)

So I have tried HFW's recipe and the pastry looks a bit better.
The first batch was tastey enough but the texture was more brioche like. I only used a small proportion of it so the rest will go to make a baked peach dessert tomorrow night.
With the second batch I think it was all a bit soft but turned out much better cos I only did the turney rolley thing as often as instructed. Had a wee bit of butter leakage bit I reckon we're safe!

Like you say, practice makes perfect and lots of practice makes lots of croissants ;-)

edit: I've just read that lot back and can't believe how middle class I sound!
( blaireau69 , the Cumbrian Travis Bickle., Sun 2 May 2010, 18:19, Reply)