#26 Croissants

Brendan agreed to help me make a batch of croissants since I’d never made them before. It was such a compartmentalised process that I lost interest half-way through, but I‘m still counting it as my Crafty Sunday.

What I learnt:

1. Kneading dough is a great way to warm up in a cold flat.
2. The more you kneed, the less dough sticks to your hands.
3. Brendan’s idea of doing something ‘together’ is very different from mine. It usually ended up with me testing his patience with my lack of technique, and him taking over. I had to explain that when something starts to gets difficult, that’s when I learn the most.
4. There is a disgusting amount of butter in croissants.
5. Freezing croissants slows their growth so they don’t go as puffy — better to bake them straight away.
6. It’s way too hard to document sticky processes.
7. I enjoy eating food a lot more than I enjoy making it.