I love croissants. Who doesn't?
But if you knew precisely how much better goes into it (if you are buying an authentic one that is), and unless you are trying to fatten yourself up before you embark on a stint in Antarctica, you couldn't really enjoy it.
That is why I don't buy croissants anymore. What I do is to make my version at home whenever I feel the urge.
The base dough is a plain one with just flour, yeast, water, a little sugar and salt.
I roll out the dough as thinly as possible, I line the middle part with sliced cold butter, fold the dough till all the butter is hidden and seal well. Roll out the dough, fold, roll out the dough fold, repeat this a few times. Then cut the dough into triangles. Roll from the wide end towards the pointy end.
Let it proof for 40~60 minutes depending on the temperature.
Bake till golden brown.
I don't weigh the butter when I make them. I just put as much as I feel my family can safely consume without causing them to have a cardiac arrest. Generally , I probably use about one third of the butter in the standard recipe.
It still tastes pretty good.
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