Hit 50 perfect croissants in a row and I'm still shocked

So I've been on this croissant kick for like 6 months now. My first 20 batches were total disasters - butter leaking everywhere, flat sad layers. But last week I made batch number 50 and they came out with that perfect honeycomb inside. I actually counted the layers by cutting one open, got 27 distinct layers. Has anyone else found that it just clicks after a certain number of tries?

2 comments

2 Comments

joel2801d ago

27 layers? That sounds ABSURD. I barely trust a bakery to pull that off.

willow_anderson851d ago

I used to think croissant people were just being dramatic about how hard they are... like, it's just butter and dough, right? But after watching my own kitchen turn into a butter fountain for weeks, I get it now. Something really does click around batch 30 or 40 where you just feel the dough in your hands and know when to stop folding. Seeing that perfect honeycomb for the first time made me want to cry a little.