CROISSANTS. Who doesn’t love croissants? Especially homemade ones!

Last week and this week, our baking assignment has been croissants.. because they are very time consuming, but definitely worth it! This has been our midterm grade, and I think I actually did pretty great for my first time making croissants.

On Oct. 7th, we did about half of the recipe. We then froze the croissant dough to finish up on the 14th.

The wonderful croissant recipe we used is from Sur La Table.

Tips:Pay attention to proofing. During the last rise, the butter should remain cool. If the room is too warm the butter will melt and instead of forming flaky layers in the oven, it will leak out of the dough, covering the baking sheet in a pool of liquid butter and frying the bottoms of the croissants. Proof at 65 to 75F preferably, and chill before baking.

Bake croissants keep unwrapped at room temperature for 1 day. For longer storage, wrap each croissant in plastic wrap and slip into a resealable freezer bag. Freeze for up to 1 month. Thaw at room temp, then reheat in a 350F oven for 7 to 8 minutes, or until crust is crisped and center is warmed through.

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