So I would guess that most people like croissants. But here’s the thing, I like croissants a little more than your average person. No really, I even wrote my law school admissions essay on croissants.
Anyways, I’ve always enjoyed croissants, but when I was staying in Paris for a few weeks back in early 2011 I really truly fell for them. While there, I took a baking class that involved learning the basics for pastry dough and I’ve been making them ever since I came back to DC.
So I’ll be upfront with you, pastry dough and croissants are not the easiest thing out there to make (don’t get intimidated by the long instructions below). BUT if you are patient, they are totally worth it. The hardest part is you have to have your craving for them about 48 hours in advance. Most of us are used to instant gratification, so this may seem hard, but I’m telling you, it’s WORTH IT.
The reason you need your craving 48 hours in advance is that the dough must be prepped three different times. And after the first two times, it is best if it then is left in the fridge overnight. For example, when I want to serve them for brunch on Sunday, I get started Friday night. I know this sounds tedious, but when you smell that amazing flaking buttery dough coming out of the oven on Sunday morning, you’ll forget about all of the work.