Croissants
I've been trying out various baked goods to sell in the Backwoods Bean Coffee Shop. Croissants are the latest.
I didn't know what "croissant" meant until I made this first batch. I can now tell you with certainty that it means "death by butter". (Actually, the English word for "croissant" is "crescent". Close your eyes, say them slowly and it will come to you.)
All a croissant is, you understand, is a simple yeast bread with an unholy amount of butter layered in by folding the dough many times. To attain their final shape the dough is are rolled out, cut into triangles and the triangles rolled into the classical croissant shape.
The only remarkable thing about croissants — aside from the amount of butter — is the time it takes to make them. It's not a difficult thing but the dough rises three times, rests in the refrigerator three times (one of them overnight) and gets rolled out four times.
A single croissant made like this and a cup of coffee is a breakfast, folks.
I didn't know what "croissant" meant until I made this first batch. I can now tell you with certainty that it means "death by butter". (Actually, the English word for "croissant" is "crescent". Close your eyes, say them slowly and it will come to you.)
All a croissant is, you understand, is a simple yeast bread with an unholy amount of butter layered in by folding the dough many times. To attain their final shape the dough is are rolled out, cut into triangles and the triangles rolled into the classical croissant shape.
The only remarkable thing about croissants — aside from the amount of butter — is the time it takes to make them. It's not a difficult thing but the dough rises three times, rests in the refrigerator three times (one of them overnight) and gets rolled out four times.
A single croissant made like this and a cup of coffee is a breakfast, folks.
Mine don't have to rise three times! What recipe are you using? Mine says "Push spoon against seal to pop open."
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