Katiepies

and other scrumptious sweets

Good Morning Croissants January 6, 2013

Filed under: Uncategorized — Katiepies @ 11:33 PM
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IMG_3009Who doesn’t love croissants? We love them plain, with chocolate, with raisins…  When we love something this much, we like to learn how to make it and put the Katiepie touch on it. We have discovered that croissants are a labor of love-they take 3 days to make, involve a lot of butter, dough turning, waiting, more dough turning, rising and on and on.  We are happy to say they were delicious.  They came out of the oven flaky and crispy on the outside and tender and buttery on the inside.  We used a layer of our cinnamon pastry cream on the inside with golden raisins, brushed them with an egg wash and then again with apricot jam when they came out of the oven. We loved making and eating them but they will not be on our menu. Just know, that the next time you enjoy one of these flaky delights from a cute little pastry shop or bakery,  they take a lot longer to make than devour. 🙂

Keep scrolling for a few process pictures.

Happy Baking,

Katiepies

After resting the dough, then beating and rolling and folding and rolling you can actually fold it one last time and then place it into the freezer for two days.

IMG_2983

You start with your dough and the le beurre-a lot of butter that has been whipped until light and creamy.

Two days later after the dough has thawed we spread it with pastry cream and raisins.

Two days later after the dough has thawed, we spread it with pastry cream and raisins.

Gently roll up your dough.

Gently roll up your dough.

Slice your croissants and let them rise in a warm, humid, draft free area for about two hours.

And finally-buttery, flaky morning croissants!!

And then bake! Finally-buttery, flaky, morning croissants!!

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