Kitchen Through the Lens: Croissants

I feel I should start this post with the most crucial piece of information: Making your own croissants is the biggest pain in the ass.

Sure, you can try it once, y’know, do it just to do it…so you can say you did.

But if you were to do a cost-benefit-analysis of making your own croissants, the answer would most certainly, nearly 100% of the time tell you that it is a way better use of your time and patience to just go to the nearest bakery and buy one.

No lie.

The process of making croissants is about eight hours long.

Yeah. You read that right.

And the butter!

Oh my gosh, the butter.

Once you make these yourself, you may not be able to shake from your head JUST HOW MUCH BUTTER YOU USED.

Or how you have to roll and fold and roll and fold and chill and roll and fold and roll and fold (that’s where the flakiness comes from).

Apparently the pros just run this stuff through what’s called a “sheeter” – flattens that whole mess right out – no rolling necessary.

Then again, I’m counting all that rolling as a strength workout.

You better love your rolling pin.

But the thing is, when all is said and done and you take a croissant fresh from the oven and you take a bite of its buttery and flakey goodness? For a moment you will forget just how hard you worked and instead think to yourself, Maybe I could do this again.

If you’re smart, you’ll just eat your croissant and you won’t put the other ones back in the oven for just a wee bit more cooking and burn the bottoms. Yeah. I did that. Whoops.

Really, will I make these again? Uh. They were amazing, but no. I just don’t want to work that hard for a croissant. I mean, start to finish EIGHT HOURS?

Delicious, but, no. Never again.