Flakey Buttery Croissants

One might say that I’m picky when it comes to croissants. I don’t like the regular super market vegetable shortening-laden pastries that they call croissants. They have no real butter taste and no real flakiness. The perfect croissant for me has a flakey exterior with a hint of crunch and a soft, chewy interior that isn’t too airy. And an overwhelming taste of butter, of course.

Croissants like that are readily available from any of the excellent bakeries in Montreal, and so I’ve never attempted to spend most of the day in the kitchen, laboring over homemade ones. Until now. After reading Shirley O. Corriher’s recipe in her wonderfully useful and scientific book Bakewise I decided, you know, I’ve got so much time on my hands, why not try it?

So I did.

As far as first attempts go, it isn’t bad. Shirley described her croissants and very flakey, and I thought to myself, flakey is good. I mean, flakey is good, and I would never think that a pastry could be too flakey. But that is what they turned out to be. Too flakey. Which in turn gave them too much crunch on the outside. The inside, however, is nice and moist and chewy.

Also, the croissants had oodles of butter and oozed and pooled when they were baking that I was reluctant to peek in the oven. Doing so made me feel too guilty. 😉

So, in the end, I reached these two conclusions about making my own croissants:

  1. VERY time consuming, not that I didn’t know that from the beginning.
  2. VERY guilt-inducing, more so than buying bakery croissants.

I think I will probably stick with bakeries, since they do such a good job and have the time that I don’t. That is not to say that I won’t give it another go if one day I get snowed in and want to add some padding in preparation for hibernation.

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Filed under Breads, Breakfast, Pastries

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