I'm so excited, I made croissants this weekend and they turned out just like they're supposed to, flaky, buttery and fattening.
Saturday, February 27, 2010
It's a rather long process, you make regular bread dough, put about a pound o'butter in the middle, fold the dough around it, roll it out, fold it again and stick it in the fridge to chill. You then do the roll-and-fold-and-chill process two more times before chilling the dough overnight. The next morning I rolled it out as thin as I could get it and cut long triangles that I then rolled into croissants. I was really skeptical that they would turn into just blobs of greasy bread, but they are amazingly crispy and flaky; exactly how croissants should be!
I used a tutorial on Wiki-How: http://www.wikihow.com/Make-Croissants