croissants

I made croissants on Saturday.  June said she loves apricot croissants from Ithaca bakery so I decided to make some.  In IB style, I also filled a few with Nutella and left some plain.  They were pretty easy to make, but took a lot longer than I expected.  After rising, the dough must be refrigerated twice.  I also realized that I should get a marble rolling pin and maybe even a marble slap for rolling out dough.  My wooden pin seems cool, but isn't very effective.

I felt a bit sick working two sticks of butter into the the dough until I did the math and figured out that since it makes 2 dozen croissants, that's less than a Tbsp. per serving.  Not great, but not as bad as I thought.  I still can't eat that many without getting sick so I sent most of them to the cabin with Kyle and his dad.

I forgot to take photos, but I have to point out that they look more like pillsburry cressents than flakey french croissants you would find in a bakery.  I'm not sure why that is - maybe the marble rolling pin will help - but June thinks they are as good as the one's at IB, so I guess it doesn't really matter.