This weekend, I crossed one major thing off my baking bucket list.
Learning how to bake is stressful enough sometimes.
Trying to make French pastry on your own? Equal parts exciting and terrifying.
This dough – and those layers – are why arms and abs still hurt today.
Making croissants is no joke. It’s mostly rolling, and rolling, and rolling some more with your rolling pin. Then folding, folding, folding, and chilling. Repeat 4 times. Then wait some more.
From Saturday around 3 pm until Sunday morning when we finally pulled these out of the oven, this dough was the only thing on my mind.
Over the past two weeks, Nick and I have fallen in love with the chocolate croissants from Our Daily Bread, our favorite local bakery.
And since I’d been wanting to make them anyway, I just went for it.
This was a great idea and a bad idea.
Great because the croissants turned out incredible! They were flaky and buttery and tender and everything you want in a croissant. And hot out of the oven? I’m not sure I can have them any other way now.
Bad because Nick told me today that I should make either croissants or danish (recipe coming later) every week. Uh…not sure that’s happening. These take time. And arm strength. And a lot of butter.
But if you haven’t made your own and want to, just do it! I used Jessica’s recipe (plus, her pictures of the dough process are super helpful!) and the dough was perfect.
If you’re going to be home this weekend, whip out the butter and flour and make yourself some croissants. You’ll be very, very happy you did.
Also – Valrhona chocolate is incredible. I have to find more, and the sooner the better.