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<\/figure><\/div>\n\n\nOne look at the sheer number of steps may have you clicking away and heading to the bakery to buy some ready made croissants. Just know, the steps aren't hard at all. You do the same thing over and over, with some chilling in between.
Croissants start with a basic yeast dough. After rising, the dough is rolled out, folded around some butter, then rolled out and folded and rolled out and folded and rolled out and folded.<\/p>\n\n\n\n
The result is over 80 layers each of butter and dough<\/strong> resulting in the classic buttery flaky layers croissants once baked.<\/p>\n\n\n\n One of the great things about this recipe is you can stop and freeze it at just about any stage and continue making them later. I labelled the recipe, which is another reason it looks so long at first glance.<\/p>\n\n\n\n I doubled the dough the first time I made them and froze half of it. <\/p>\n\n\n\n Then I folded the remaining half with butter the required 4 times, but only shaped and baked half.<\/p>\n\n\n\n The other half was frozen at this point to make chocolate croissants<\/a> another day.<\/p>\n\n\n\n You can even freeze the baked croissants and just pop them back in the oven straight from the freezer and heat them just before serving. Hello easy holidays! <\/strong><\/p>\n\n\n\n There are three things you need to make the perfect flaky homemade croissant:<\/p>\n\n\n\n The technique is from Julia Child's The French Chef Cookbook<\/a>, which contains all of the recipes from her original PBS cooking show of the same name. <\/p>\n\n\n\n It it not hard, but you absolutely positively have to chill the dough completely between steps<\/strong> to achieve the layers. Otherwise the butter melts into the dough and the dough becomes too elastic to work with properly.<\/p>\n\n\n\n Here's a tribute to some of our favorite chefs: <\/p>\n\n\n\n <\/p><\/div>\nFreezing Croissants<\/h2>\n\n\n\n
Tips for Homemade Croissants<\/h2>\n\n\n\n
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