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Croissants have been on my list of items I’d like to make for a very long time. The process pretty much terrified me, so I was never able to muster up the courage to attempt them. As I quickly approach yet another birthday though, I decided that there’s no time like the present to roll up those sleeves, and simply give it a try. I watched some tutorials, read many a blog post, and thumbed through a few cookbooks before diving in to the multi-day process.

Processed with VSCOcam with se3 presetProcessed with VSCOcam with f2 presetBringing the base together is just your standard measure and mix, but I found myself holding my breath as I began molding the butter and laminating the dough. After a handful of rolling and folding sessions, the dough took a snooze in the fridge overnight, and was ready for me again in the morning.

Processed with VSCOcam with g3 presetOnce I got going, it was actually a very meditative process of rolling/cutting/stuffing/folding. Of cooooourse I couldn’t just do a standard batch for my first go round, and tackled four types: plain, chocolate, cheese/mustard, and ham/cheese. Once they spent two hours proofing in our warm living room, it was a quick brush with the egg wash, and in they went. It took all of my willpower not to open the oven every minute to watch the progress. Smells of warm butter started to permeate the air, and when the timer finally went off, I was rewarded with golden treats that actually resembled a bakery bought croissant! While I have many a technique to perfect going forward, I am over the moon with how my first attempt turned out. I must bid you adieu now, as I simply cannot be late for my next croissant appointment.

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