Saturday, August 9, 2008

The croissant gods smiled

These may be the most perfect ones I've ever made. Perfect proof, perfect bake, perfect bite in my mouth. I added piñon to my pain au chocolat.


Manggy said...

Awesome. I looked up your temperature-- 20°C (68°F) with 69% humidity. I can't believe the dough didn't fall apart. (Hmm, maybe 20°C is optimal-- what do I know, temperatures here have never been that low :)

Gfron1 said...

In my kitchen it was closer to 75F by the time the croissants were proofing, and I always proof in an enclosed trash bag with a cup of boiling water. The one key to good croissants (IMO) is patience. I normally have customers asking if they're ready yet, and so I don't do things with the timing that I know is best. Today, no one asked.