Classic Croissants at Home »
Category: Food & Cooking
Type of item: Food
Flour, butter, salt, water, salt; 3 kinds of chocolate chips; ham; gruyere cheese
What was your inspiration?
I had a much more difficult time with the dough this time. I had a lot of trouble with layers sliding, edges, bottom breaks. THEN I read the question section and learned that probably I had the kitchen too hot and read some suggestions for what to do about it. It is true that I waited until after lunch to do the final rollout but things were a mess even before that. I eventually gave up reaching full size and decided to cut my losses with slightly smaller croissants. That's why they aren't evenly sized. As to the piping, I need a new Craftsy course, Old Fashioned Piping For Dummies. I was reduced to finger painting the last one. The taste was fantastic, especially the ham and gruyere. I had the store slice the cheese off a block of pricey cheese.
What are you most proud of?
I didn't cry. Baking is not for crying.
What advice would you give someone starting this project?
Read the questions; an interface for reading all the questions and answers linearly would help. Maybe it is there and I do not see it. Maybe that gets out of hand with larger course populations. But it would have saved me some grief this time.