Recently I had a strong craving for a fresh baked croissant. Back when I was in culinary school, we had fresh croissants around all of the time, but in the past year I have only made them once. Therefore, I broke out my culinary school binder, which contains all of my recipes, and got to work on my dough.
The process of making croissants is time consuming, though much of the time is not active – just a lot of waiting. Croissants are definitely something you need to plan for – they aren’t something that you can just whip up quickly to satisfy a craving (my waist is thankful). But nonetheless, I was a girl on a mission!
I wasn’t sure how long the dough needed to rest in my refrigerator at home. At school in one of the classrooms, you had to wait 45 minutes between turns of folding the dough. In the other classroom, you could do a turn at 15 minutes because the refrigerators were much colder. I took a guess and tried the time in between – 30 minutes. You are trying to avoid having the butter get too hard while it is at rest in the refrigerator because it causes shingling and messes up the lamination of the dough, which are the even layers of dough and butter. Thirty minutes was a bit too long to wait, as my butter got hard on the first turn, so I had to adjust as I worked.
I definitely took some shortcuts and wasn’t good about letting my dough rest and stay cold during the cutting and shaping process – I was in too much of a hurry to eat a croissant! Therefore, my croissants shrunk a little and were not as big and pretty as they should have been. That said, they still tasted delicious!! I made both butter croissants and almond croissants, which I filled with frangipane and coated with apricot glaze, rum 10x, and sliced toasted almonds once baked. I ate several of each and froze the rest for the next time I get a croissant craving!