all things foodie

This is actually my second attempt at croissant-making, and it was much more successful than my first attempt (seven years ago--they were edible but too crispy--not fluffy enough.) The second adventure was much better--They're like REAL CROISSANTS! Yay! I was motivated to try it out because I recently moved from a town that had AMAZING croissants in my favorite coffeeshop to a town that has NO CROISSANTS ANYWHERE. I used the recipe in the holiday 2006 baking issue of the fabulous Cook's Illustrated. It actually wasn't too difficult--it just requires patience and a willingness to walk away for a few hours while waiting for dough to chill, rise, etc. Also, manhandling the butter to make the butter square was lots of fun. I actually did it with my hands because I didn't have a scraper (which you're not really supposed to do with pastry because things need to stay chilled and hands are warm) but it didn't seem to cause a problem. The other recipe I had used 7 yrs ago actually advised keeping the butter in a bowl of cold water while working it, but I don't think it's necessary, unless it's during the summer. I disobeyed the Cook's recipe in one regard; after shaping the croissants, I left them in the fridge overnight so I could make them the next morning. I thought this was fine, actually--I just took them out and left them for 45 min. to get to room temp before I baked them. I also think (and I hesitate to say this, because butter is so fabulous) but I think it wouldn't have hurt the croissants to have a teeny bit less butter (the recipe calls for 24 tbsp for 12 croissants, but I think next time I'll try 20 or 21). The Cook's recipe is very user-friendly and clear though--I recommend it, if you can get your hands on the issue.