Croissants have been on my list of pastries to perfect for the longest time. My third attempt, which is what you’re seeing here, is leaps and bounds above the first two batches. They’re closer to my idea of the perfect croissant, but obviously…there’s always room for improvement. Nonetheless, considering it’s only my third try — officially the first batch for this blog — I think they’re presentable. I used Bouchon Bakery’s classic croissant recipe for this one.
There are hundreds of websites and blogs covering the art of croissant making. I found Weekend Bakery’s Croissant Making Log and Classic French Croissant recipe (with step by step photos and a video) really useful.