Thursday, October 17, 2013

Back to Basics: Croissants

Making croissants has always seemed like a daunting task to me. Pounding butter into a square, freezing, folding, turning, head-spinning confusion, not to mention the seemingly endless waiting periods in between turning. But, I decided to finally just go for it. Go hard or go home, right? I figured if they failed, they'd still be nice....dinner rolls? In the end they came out beautifully! Buttery and flaky and all things croissants should taste like. I'll be honest....all I wanted was to snuggle and eat some warm croissants and jam and watch tv.