I promised in an earlier post that I wanted to make croissants, and here they are. I was so proud, that my first attempt making them turned out so well. They also tasted really good, crunchy on the outside and fluffy in the inside. Again, I used a recipe from "Great Coffee Cakes, Sticky Buns, Muffins and More" by Carole Walter.
The process of making croissant dough is similar to puff pastry. The difference is that you start off with making a yeast based sponge to add to the dough. Then it continues with the rolling and folding. It takes some time to make the dough, but it's well worth the effort. The dough can also be frozen, so it is perfect if you want to make fresh croissants next time.
