Things involving yeast are kind of in my wheelhouse and this wouldn't be the first time I have tackled croissants. I have made them a few times using a King Arthur Flour recipe; and although they are a bit time consuming, I have not found them to be particularly taxing.
I was curious to see if Ester McManus's recipe would be just as good.
No biggie, right?
I think it's called kitchen therapy.
Fold. Smack. Roll. Fold. Smack. Roll.
In the fridge. Out of the fridge. In the fridge. Out of the fridge.
I still had some chocolate batons hanging out in the pantry, so instead of the traditional croissant-ish looking croissants, I opted to give them a roll.
You are just going have to trust me that the batons are hiding out in there.
The finished product didn't last long enough to gain photographic evidence of what was inside.
It kind of went like this.
Saturday morning, I woke up at 3:30 to pull them out of the refrigerator for their final rise. I gave them an egg-bath and let them have at it.
By 8:00 they were in the oven, baking up all golden and sweet. Within a few short hours, they were but a memory.
Three days of work, several new arm muscles, a boat load of butter and flour - gone. Demolished. Inhaled.
No, you can't have your croissants and eat them too.