Croissants, Part Deux

To quote the previous president,

"There's an old saying in Tennessee, I know it's in Texas, probably in Tennessee, it says: Ya fool me once, shame on. . . shame on. . .you. . . . .Uh. . . . Ya fool me, ya can't git fooled again." - George W. Bush

It was once upon a time that a disastrous French croissant recipe led me to a shameful and foolish batch of botched croissants. Well croissants, here is what I have to say to you: YA FOOL ME ONCE, YA CAN'T GIT FOOLED AGIN! Truth be told, I had been cowering and biding my time before I mustered up the courage to give it another go. The first thing I am asked when I tell people I've apprenticed at a French bakery is: DO YOU KNOW HOW TO MAKE CROISSANTS? Sure, I've helped make them and roll them, I've watched Beranger make a billion batches of croissants -- but it's a different story when you're in a different country, with different ingredients, and have a dinky little oven. Alas, I could not hide forever. I had to conquer my fears. My resolve came about, I admit, in a rush of prideful arrogance. I was working a shift at my new catering job and my coworkers (whom I had never previously met) and I were making the usual rounds of introduction. I of course was goaded into the whole "whatareyougoingtobedoingafteryougraduate" question and France and pastry school became the topic of conversation. So this dude from Brussels with a nifty French accent leans forward and asks me, of course, the mocking question. "Euh, how do yoo make, euh, cwoissantz?" My terse response follows, "with lots of butter." The Indian girl abruptly asks what the ingredients are. Flour. Butter. Yeast. Sugar. Salt. Milk. She chidingly retorts that there can't be yeast used in croissants, because that would make it too bready. Instead, you use baking soda.

Uh. What?
Are you serious, girl?

As I calmly disagreed with her, she became more defensive -- positive that croissants were not made with yeast. This is annoying to me, as I am fairly confident that she has never baked anything with the exception of Betty Crocker's brownie mix. What annoyed me even more, however, was the fact that I was doubting the inclusion of yeast.

I went home and found the recipe that Beranger had recited to me one lazy afternoon. Scribbled plainly in the ingredients portion was, wouldn't you know it? YEAST, BIATCH.

14 hours later, I had a batch of croissant dough waiting to be rolled out. I was nervous. It seemed the right texture and consistency, and as I cut the miniature triangles, I was reminded of all the hours I spent surrounded by the smell of rising croissants. I missed it so much, and was amazed at how much the simple act of rolling out dough could be so saturated with memory. It was the perfect way to end a hard week at school.

The plate I made at Color Me Mine! :)
I sorta referenced an Anthropologie plate that I had been having my eye on.

VERDICT?

In the end, I achieved the layers that I was going for and the taste was delicious (buttery and satisfying -- especially the pain au chocolat that I impromptu'd). BUT, I might have rolled it one too many times, had it rise an hour longer, and rolled it too thick. These are all kinks that I plan to work on, but at least I'm not afraid of it anymore!

So, HA!