A Croissant of My Own

For some reason that I am having trouble recalling at the moment my cousin and I decided that we needed to try making croissants from scratch this past weekend. The 24+ hour ordeal started about 5pm on Saturday and involved A LOT of butter and what seemed like more rolling of dough than is humanly conceivable.

This is what the dough looked like after about 20 hours. Lots of buttery layers. After all was said and done were they better than Pillsbury crescent rolls? Yes! Have I purchased better croissants? Probably. Nonetheless, there is a certain awe factor to serving someone a croissant you made from scratch. They were very flaky, but not as light as I thought they should be, and their appearance was more biscuit-like in color in some spots than we would have preferred. At least they weren't an unqualified disaster.

The three best looking creations of the batch.