What do you call an angry pastry?

 

A croissant 🥐 

(Sorry kids, it had to be done) 

By far, one of my proudest bakes!! Who knew the time, effort, the rolling and folding involved in making this delicious pastry? Don’t think I will be taking my croissant purchases for granted in the future, these are bloody hard to bake! 

The bake was spread over two days which is one of the reasons I haven’t been able to do it sooner (thank you garden leave!) The main reason is that the pastry spends an insane amount of time in the fridge which in between chilling there is a roll and a fold process known as a single turn (spoken like a true baker haha). 

I also had a fun moment releasing all my stress and anger by bashing the butter to flatten it before rolling into the pastry. My mum later told me I could have just cut the butter into slices... well that would have been less fun! 

This morning involved getting the croissant into the right shape which was done by cutting the pastry into triangles and then rolling it on itself, it was really cool seeing the shape come together like that! 

Once again, the proving was slow and left me doubting it was going to work however once in the oven they just seemed to grow bigger and bigger and I was so relieved! 

The croissants were a beautifully golden brown with a flaky top. The pastry was so light and airy and had really defined layers which were super buttery and just simply delicious! Not sure I am going to be able to share these, they are just way too good! 🤎