How to Make Stunning Croissants at Home
Get those perfectly burnished, flaky pastries straight from your oven with this expert advice.
((ALMOST a joke! My favorite patisserie's store front has closed (DC suburb,) but their kitchen is open; sadly I now live 70 miles away. They make the BEST croissants, so flaky one has to brush off pants after eating!))
'Does anything in the baking realm rival a fresh croissant, the way its burnished shell shatters, then yields to the silky, bready, layered interior?
Simply, the answer is no.
A pastry as miraculous as a croissant is, predictably, tricky to make at home. There is the lamination — the process of rolling and flattening butter into thin sheets between layers of dough — and the rolling and folding of that butter-layered dough, a technique called a “turn.” In professional settings, machines called slab rollers in temperature-controlled rooms laminate the dough quickly and effectively, producing light, flaky, uniform croissants. Home bakers, however, must complete these tasks by hand, making it harder, slower and much more variable.
It’s a lot to take on, but none of that should dissuade you from trying. Anyone with even a passing interest in baking will feel pure elation upon pulling a baking sheet of puffed, burnished crescents from the oven. Once you master the basic dough, you can expand on your skills, adding fillings like chocolate or ham and cheese, or even repurposing leftover plain croissants as almond croissants. Getting to that point requires following a tight script, but many of the factors that determine success can be controlled in a home kitchen through some key techniques. And below are even more tips to help guide you smoothly and confidently through the process.'>>>
https://www.nytimes.com/2021/04/06/dining/croissant-recipes.html?
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