As this week’s title eludes to… I made croissants from scratch.
It was NOT easy!!! Basically, its a lot of HURRY UP and then wait..
Also SO…. MUCH… BUTTER!!!
These aint your mom’s Pillsbury Doughboy Croissants!!
They were made w/ love and a hell of a lot of arm strength….
Basically take a “human baby” of dough 7lbs 8 oz and start from there…
fyi, I was a fat baby,well I weight more than that “human baby” of dough….anyway
then beat the crap outta 3lbs of cold butter then roll onto 2 9×13 pan.
Then roll out the the dough then place one of the butter sheets on there and roll it thru “Big Bertha”….
She a beast….I call her Karma…no I really don’t. She’s just a machine
But if you aint nice to her, she aint nice back.
Anyways… if you were to do this task of rolling manually…
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angelica robles 