What can I say that picture above doesn't say, for me I have a reached a milestone this weekend in my baking with the above croissants. I say I have a reached a milestone as I would have never have thought i'd been able to produce something like the above patisserie before until this weekend and I found this recipe online by Top with Cinnamon. The recipe is absolutely fantastic and makes the production of croissants so damn easy. I have a long long love affair with croissants, in fact as crazy as it sounds I remember my very first one. I was 7 years of age and for our first ever summer holiday our parents were taking us to Pontins in Prestatyn North Wales. We had gotten a deal if I remember with Slattery's bus company that took us from Limerick city to Pembroke in South Wales arriving in the middle of the night. As part of the journey from Pembroke to Prestatyn we stopped in a roadside services, "Wow" I thought this was a magical oasis, video games, and breakfast at 3am. Having never experienced this before I asked my dad for one of the large round looking things, of which he informed me was a croissant. I thought oh man this is so nice and croissants became my obsession for such a long time after and they still are to this day. Nowadays however croissants are everywhere, but in the most part they are pretty poor, this recipe however is not, I hope you make these and enjoy! I owe Izy Hossack everything for her adapted recipe
250 ml cold milk
125 ml boiling water
1 tbsp active dry yeast
50 g caster sugar
500 g plain flour
1 tsp salt
250 g butter, frozen, then left at room temp. for 20-30 minutes
- Pour the milk and boiling water into a large bowl. Whisk in the yeast and sugar this will start to froth up after to 5 minutes. Dont worry if it does not froth up yeast should still do its work. Now add your flour and salt, bringing together in to a fairly dry looking ball.
Look at the cross section its simply fantastic:
Thanks for reading!