About a year ago I tried to make croissants at home for the first time. That was a big disaster, it took a lot of time/efford and the result was rubbish. So I did not try again. But after being on holiday in France, where they have these delicious vienoisserie everywhere, it started to itch again. In the Netherlands, the croissants and pain au chocolats are just not as good as in France, so to have the perfect croissant for my breakfast, I would have to make them myself.
I found a new recipe and tried again last week. And although they were not as good as the ones we had in France, they were certainly nice and flavourful. I had some trouble with the dough, it was much to wet (probably because I scaled down the recipe) which gave trouble with rolling and laminating the dough. Also the butter did not form nice layers in the pastry, it partly absorbed in the dough (but I still had some layers!). Also they were not as puffy as I would like, probably because normal yeast cannot grow that well at the high sugar levels (18%) of the dough, but osmotolerant yeast is quite hard to come by over here.
So it is clear that the croissants need lots of tweaking. To be continued….