Share a little about the ingredients and techniques used to create this dish/item. My brand new KitchenAid mixer!!, rolling pin, roll-out pastry mat, pastry brushes, scraper/chop tool and other miscellaneous tools found in most every kitchen What are you most proud of? That I could bake real croissants that tasted as good as they looked after a lifetime of baking cakes from boxed mixes. What advice would you give someone starting this project? Plan ahead. Make sure you have plenty of time to work through the process. I would guesstimate you will need a minimum of 4 hours your first time. (there is a lot of waiting time for the dough to rise and settle) I would start in the evening and work through the shaping stage and then finish up with proofing and baking the next morning. Watch the entire class first then bake along with Colette!
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