Tuesday, December 31, 2013
This is the result of my fourth try at baking croissants. After using a David Leibowitz recipe with a portion of whole grain flour mixed in for the first three batches, with improved results each time, this time I tried the Julia Child recipe. Every batch has been an improvement, and the learning curve is less steep now. I will keep on.
There are many keys to good results: speed, cold dough and cold butter, getting the timing right, practice, practice and practice. I recommend it highly if you like 'em.