June 3, 2012

Oh, là, là!

I've experimented with laminated dough for the first time this past week. I was so looking forward to freshly baked croissants for Sunday morning. And that's exactly what we had. For a very first try, I found the results quite alright, but there is definitely a lot more practicing to be done, and a lot more to learn to achieve the perfect crumb. Making croissants might turn now into a project for the upcoming weeks (or month?). It should give me something to play with, and I will keep you posted about the journey.

The formula I used was taken from Michel Suas' Advanced Bread and Pastry; there are a number of interesting croissant recipes in his book. I chose the most basic one for the time being.

Hope all of you had a great Sunday!



  1. Lovely pictures- make me crave for freshly baked croissants! But to make them myself? I think that's beyond my level of baking expertise. :)

    1. Thank you, Frau Shizzle! It is a lot of fun to make them. Give it a shot, it's worth it :)

  2. oh lieschen, die croissants sehen herrlich aus. knusprig und wie gemalt! du machst das alles so fein, freu mich immer, wenn es wieder was neues zu bestaunen gibt!