Game on. I am not sure what it is, but there is no phrase that has the power to kick my determination into overdrive quite like that one.
The nerve. Questioning why I would make something at home vs. picking up a sad looking bleached-white-flour-with-who-knows-what-kinds-of-preservatives-to-make-it-shelf-stable-for-six-months version. Seriously?
"Battle croissant" was on.
If you are interested in trying this on your own (and you should, because it's not that difficult), King Arthur Flour has a great tutorial over on their site.
A few process photos are below just to show how "doable" it is.
Frankly - the only skills required are as follows: you need to be able to follow directions (mostly), use a rolling pin, fold a letter and be able to measure & cut.
Anyone who tells you other wise is a Naysayer & a Negative Nellie - and should be banished to the corner for a while to think about their behavior.
First you start with butter... (Isn't that the best direction to start with? Ever.)
See... the "love letter of butter" waiting to be sealed. Kiss. Hug.
If you can wield a rolling pin and fold a sheet of paper, you can totally do this.
After the folding & resting process is complete, you roll it out, trim it up and cut into triangles. The triangles don't even have to be perfect. Unless you are a perfectionist. Which, obviously, I wasn't interested in being on this particular day.
Roll 'em up... (I made half my batch as Pain au Chocolate - when you make your own croissants, you can go crazy like that.)
See - that wasn't so bad, was it? And the moral of the story is: "if you believe, you can acheive" (or "don't you dare tell me I don't know what I am doing...").
These are totally wonderful fresh out of the oven on a Sunday morning. With a smear of jam and a cup of coffee. And a heaping dose of self-satisfaction.
King Arthur Flour's recipe for croissants can be found here.