I've been wanting to try croissants for a long time now but have always been afraid to try. I searched and found a recipe on La Cerise. I was even more excited try these when I noticed that it was a recipe by Pierre Herme. I decided to give it a try and they didn't quite turn out the way I expected I was happy with the outcome.
Mixing the dough was easier than I expected. My dough was a tad bit sticky. I wasn't sure whether to add more flour or not but decided to leave it.
The first problem I encountered was with the butter which was too cold to work with. The recipe called for cold butter so I was afraid that if I worked it too much it would become too warm and soft. The butter was difficult to spread and it was pulling the dough as I tried to get it to cover all two thirds of the dough. I wished then that I had worked the butter some more to make spreading it easy.
Because the butter was a bit chunky I had problems with it when rolling the dough. It kept falling out. I wanted to give up at this point but considered the costs of the butter that would be wasted.
I enjoyed rolling these up cause they made me feel like I'd accomplished something huge even though the dough didn't turn out as great as I expected. You can see how the chunks of butter were falling out of the dough.
My idea of a perfect croissant is light, flaky, crisp on the outside. Mines didn't turn out that way. They were crisp but not flaky and a bit dense on the inside.
I will not give up though. I wasn't too disappointed since I didn't think that they they turned out all that bad for a first try. I will try these again and include more details and pictures. I will have to wait a while though otherwise my hips won't forgive me.