Thursday, April 16, 2009

Croissant

When Ben was barely walking I made croissants in my kitchen, in a different neighborhood, in a different town. They were fantastic.

Over two and a half decades later - craving real croissants all that time and never finding satisfaction - I made another batch.

These are better.

These are truly French, except they were made here in Oregon.

By me.

And it took three days.

Today was bake-them day.

Poor Cassie and Caroline walked out the door to their French class just moments before I pulled the flaky rolls from the oven.

Don't feel sorry for the girls. The croissants are safe with me. I ate one for lunch with a small dish of last summer's berries topped with creme fraiche. That's enough. Craving satisfied.





On with the day.

Content.

(Wish you were here.)

15 comments:

Wandering Coyote said...

They look great!

I haven't made croissants in ages, though I think I got a bit tired of them after making them daily in culinary school. They are SO GOOD, though!

Marianne Elixir said...

They would not be safe with me. No buttery bread is =)

Tom said...

They were GREAT!!! I like the crust.

Cherie said...

WC: Daily? Wow, I'm sure I'd be tired of them, too, if I had to face them every day. Thanks for your compliment - I wondered what you'd think and value your opinion.

M.E.: You won't have to worry about temptation when your boys get older - they'll change the equation! ;)

Tom: I liked the crispy crust, too. It was amazing. Was - past tense. Should I get started on another batch?

Wandering Coyote said...

They were for the bakeshop and for catering. We made dozens every day, and also turned the dough into chocolate croissants and danishes.

Marianne Elixir said...

Cherie - This makes me laugh. Just this morning Andrew and I were laughing about the first time I met his best friend. His friend said, "Andy tells me you're a big eater" trying to embarrass him, or me, or something, and I replied, "I am!" without being phased that Andrew might have thought that worthy of passing on (which, of course, he DID NOT ever tell his friend =))

Perhaps we've discovered the real reason God has given me boys!

Ben said...

To quote Joe: "Why do you make all the good food when I'm gone!"

I know, I know, can't expect you NOT to make it :) looks delicious!

Cherie said...

WC - do you add cocoa powder to make them chocolate?

ME, yes, maybe that's one of the reasons - diet salvation. Ha!

Ben, I know. I know. One of these days I'll get my act together and have some of these pastry delights when you guys are here. Hey, but Joe DID get a croissant.

Wandering Coyote said...

No. When you go to shape the chocolate croissant (pain au chocolate) - which are typically rectangular - you roll up a stick of chocolate in the middle.

Cherie said...

WC, what kind of chocolate do you use that is rolled up in the middle? Do you make regular croissant dough and then roll it out in a rectangular shape then cut smaller rectangles to get the individual pastries?

I have a feeling I'll be trying these out soon.

Maybe I'd better call Ben and Joe and tell them? ;)

Wandering Coyote said...

In school we used these special chocolate stick the French use, but you could use whatever you have around, like chocolate chips.

And yes, you cut smaller rectangles out of a large rectangle.

Cherie said...

Thanks, WC. I appreciate your help!

Sandy's Notes said...

You make my mouth water. I still say you should be on tv.

Carrie said...

Oh! Those were SO good!

I have to agree, the crust was the best part!

Will I be tasting any more of them soon?

Cherie said...

Carrie - Crack that whip! I'll have to teach you how to make them. It's actually pretty fun! Glad you like them so much.