Peter Reinhart's Artisan Breads Every Day
Recipe Review
bes30 from ,
I love croissants, but unfortunately I don’t really get them that often because there aren’t many places that sell good croissants, so I was eager to try this recipe to see if I could do it myself.
Incorporating the detrempe was a fairly involved process, but the recipe was very detailed and easy to follow. The only think I had trouble with was matching the dough to the butter block, so future laminations would be successful at creating many layers of dough and butter.
Rolling out the final dough to the required 24-28 by 9 inches by ¼ inch thick took some time. By the time I rolled it out and cut the dough into triangles, it started to get difficult to work with. When trying to form the croissants the dough started to get warm, very sticky and hard to form a nice looking croissant, especially for this being my first time forming croissants. Next time I might cut the dough in half (or even fourths) before the rolling out the final dough and leave the other half refrigerated.
You can see by the pictures that they don’t really look like croissants, but it was pretty difficult to work fast with warm dough for the first time.
I applaud Peter for all the detail of this recipe and all the step by step photos because without them this recipe would be even more difficult.
The end product was unbelievable! They were perfectly buttery, flaky and delicious. They were so addicting I couldn’t stop when they had appropriately cooled from the oven.
They also lasted a really long time. They were also great toasted with breakfast in the morning.
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