As the butter obsessed baker, I've spent years contemplating baking the
beloved butter baked good that is feared in many kitchens: THE CROISSANT! I knew I'd want to embark on this feat sooner vs. later, and, alas, here I am.
Undertaking this task was not a quick decision. I've spent the last week or so researching croissant recipes, and learned a ton about croissant dough, specifically:
- the importance of which flours to use - there isn't one;
- the quantity of butter to use as it relates to the amount of flour specified - the higher the butter to flour ratio the better (in my head, anyway);
- eggs - there shouldn't be any in the recipe;
- croissants are all about temperature (cold) and 'resting' the dough (leaving it alone in a cold environment)
Since this
baked good really and truly is 'all about the butter' (the quantity of butter required in a recipe can be anywhere from 42% to 84%
of the recipe as a ratio to flour), i've chosen the
recipe that calls for 84% of butter as a ratio to the flour (huge
surprise, I know). I sincerely doubt I'll be disappointed in the final product provided I heed all of the instructions properly!
The croissant baking journey commences tomorrow, wish me luck!
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