I made bread the week before, so I thought I was invincible and decided to give making croissants a go. I used James Martin's recipe but added almond and vanilla extract. Here's the photo log of what happened and the overall verdict:
The pictures look fairly good...no one can tell that I used the wrong flour and so the croissants were not really light and fluffy as I had hoped...other than that it was quite exciting watching butter and dough merge into a croissant, albeit rather slowly. This is not for those who are impatient due to the fact you have to repeat the process 4 or 5 times, but I would definitely give this recipe a try again - it was the simplest one I found, but I would probably use less butter. Oh, and the right flour too...
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