One thing I have been afraid to try to make is Croissants. I finally have worked up the courage to make them for the first time. The process started yesterday 27 Jan 2020 with the making of the dough so it could chill out in the fridge and gain some extra flavor. I did not think to get any shots of that, Main reason is the lighting sucks in my house after sunset and I was too lazy to drag out any speedlights. So I start with this mornings part of the process.
Making of the Barrage or butter square.
Folding the envelope of dough over the butter in preparation for the "turns" or rolling out of the dough to create layers. A total of two turns were done here before I rolled out the dough to cut the croissants.
This is the best looking of the 6 that I was able to make out of the dough. At the time of writing this the croissants are in their final proof (rise). The next photo will be of them cooling.
This is them fresh out of the oven. Next shot will be one that is an interior shot or crumb shot.
Not the perfect honeycomb interior but it is rather nicely flavored and overall something I am going to make again. I used this recipe.