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You guys! I checked something off of my Bucket List. I made croissants from scratch!
I. Love. Croissants.
Like, I love them so much that I look at them longingly whenever we go to Costco, and then force myself to pass by them…because I know if I got them, I would eat them all in two days.
I knew croissants were quite time-consuming to make, but I wasn’t sure how difficult the process was. In short, it involves a lot of waiting. Overall, it was easy, but oh my gosh, the w a i t i n g. I found a recipe from a blogger named Jo, and decided this was the one that I wanted to go with. If you want to check out her recipe, you can go here for that: https://www.jocooks.com/recipes/homemade-croissants/
I’m not affiliated with Jo in any way, and she gets total + full credit for the recipe I decided to use. The only thing I changed about it was the amount of yeast
I decided to get a marble slab ahead of all of this, because I knew there would be a fair amount of rolling going on. Our countertops are tile, so it doesn’t quite work fabulously for rolling. Turns out, I’ve been using the slab a lot for bread kneading, in general, so it was a good investment!
Anyway, I was covered in flour most of the time, so I didn’t snap a ton of pics of the process. I started on a Sunday morning, and put the dough in for its final chill that afternoon — it needed to be in there for at least 8 hours! I didn’t bake the first batch until Monday afternoon.
That’s butter, you guys. Three sticks (1.5 cups) go into a single batch. Insane. But amazing.
Here’s a pic of what it looks like once it’s been laminated. There’s some 700+ layers there, which is what makes it so delicate and flaky!
The result? DELICIOUS. I’m glad that I doubled the recipe — I have half of the dough in my freezer, waiting for Christmas…because I’ll be honest, it’s going to be a loooong time before I make croissants again, because it takes so long. And there’s a lot of butter, so it’s not exactly the best for your waistline.
They look a little wonky and misshapen, but they’re the perfect combo of crunchy outside, soft inside, and melt in your mouth yum!! The second half of the recipe got stuffed with some ham + cheese, and that was damn good, too!