Freshly Baked

When I posted about taking the croissant class, I mentioned that we had homework. We were sent home with half a batch of dough, which needed to be turned and then rolled out and baked. I wasn't up for finishing the whole process that night, so I completed my last turn and put it in the freezer until I had time this weekend. I was a little worried about whether they would turn out alright - I think it's natural to feel a little anxiety when trying something new.

Thankfully, the dough defrosted nicely overnight and I was able to roll it out fairly easily this morning. And rather than baking them plain, I rolled up a slice of ham and cheese in the middle. Both Curt and Miss B were anxious to try them out and kept asking me if they were ready (after you assemble them, they have to proof one last time). Well, let me just say - they were not disappointed when the croissants were finally baked and ready for eating.



I was glad that we only came home with half a batch of dough. I was able to make about 15 as it was. We certainly don't need twice that many at one time. Although to be fair, they are smaller than croissants you would buy from a bakery or Costco. But all the same, I will need to keep that in mind the next time. And I also probably try making a variety next time as well - some plain, some ham and cheese, some chocolate, and whatever else we have on hand that might sound good.

Well, off to get working on my next project for the day. Have a good one.