Croissants 1.4

A minor set back, but it's nothing the home baker can't overcome. The croissant journey continues. These are my airiest batch of croissants yet, but they're also the ones with the least layers. So, I can't help but feel a twinge of disappointment as I write this post. I sort of knew it wouldn't turn … Continue reading Croissants 1.4


Homemade Croissants 1.3

In which the heroine nears her destination: buttery mouthfeel croissants with the sought after flaky, shattering layers. A few small, but highly effective ¬†changes from #1 and #2: Using European-style butter. Butter with higher fat content, i.e. European butter, made a huge difference both in taste and the look of the croissants. (The higher fat … Continue reading Homemade Croissants 1.3

Homemade Croissants 1.2

My quest for homemade delicious butter bombs continues. I made this batch of croissants for Canada Day. The whole process took about two days, but I'm starting to think it may be worth extending it to three.¬†I'm a bit disappointed with this attempt, because I easily could have avoided the silly mistakes I made: My … Continue reading Homemade Croissants 1.2

Homemade Croissants 1.0

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 -- … Continue reading Homemade Croissants 1.0