I don’t know when my love for baking began or when it was instilled. Maybe it was the red Betty Crocker cookbook my mom had setting on her farm kitchen counter. My first recollection of baking is a young teen making chocolate chip cookies, trying to get them in the oven before my mom ate all the cookie dough!!
Fast forward way too many years where I’ve given this farmer’s daughter permission to slow down, enjoy a second cup of coffee and sharpen my baking skills beyond cookies. I’ve always wanted to make flakey, buttery croissants from scratch. Why, you ask? Several years ago I went to a bakery in Troy, NY where the main offering was croissants in any form you wanted, sweet, savory or plain. Little did I know it was a day long process that involved laminating dough, rolling, folding and chilling the dough.
This isn’t a very good picture, but it is the butter slab that goes in the middle of the dough.
I’m no food blogger, haha, so I didn’t get as many pictures as I wanted, but this is the dough with the butter in the middle, and the process of laminating begins.
I’m sorry to say, these were a big bust. They look good, but looks can be very deceiving, they are not flakey or buttery, but in fact quite dense and may take the advice of my sister-in-law who said to lacquer them as use them as decorations!!
I’ve often wondered if baking is a creative art. I’m beginning to think so. I googled ‘is baking a creative art?’ coming up with 131,000,000 results, so yes. Maybe I’ve finally found my blogging niche’. If you’re local, join us at LaFayette Alliance Church for worship, Bible in Life and coffee time from 9-9:30 at our new coffee bar and fellowship area. I’m happy to make coffee and serve muffins and cookies. I promise these croissants won’t be there.
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