Croissant Heaven

We open on a girl in her mid-twenties, sipping a cup of black coffee while packing a granny shopping cart filled to the brim with the day’s supplies. In goes butter, salt and vinegar chips, a bread cookbook, a swimsuit, sunscreen (SPF 70…naturally – look at that fair skin),¬†orange juice, three bottles of champagne,¬†and a yellow Kitchen Aid mixer affectionately named “Buttercup.” She counts, “one, two, three, ok got ’em all,” ties her hair up in a messy bun, and heads down the DC streets towards the metro. The day really begins at 10:30 with a mimosa toast, and the two girls turn to the croissant recipe…
And so the epic culinary adventure began. But seriously, what’s the longest you’ve ever spent on one recipe? Now double it…at least. ELEVEN glorious hours croissanting with Elizabeth and worth every minute. Croissants are a labor of love – and patience. There’s a lot of down time when your glorious layers of butter and dough are chilling in the fridge, so you have to come prepared for a full day at home.
Croissant Dough
As soon as we had this little baby resting in the fridge, we went straight for the Chinese takeout. We sat up on the roof, soaking up the sun, and sat out in our suits for that first bit of color after a long winter. The timer went off and we went in for the first of four “turns” – the rolling, folding, and refrigerating of the dough and butter block. That’s right, I said “butter block.” It’s probably better that you just enjoy the croissants and not think about how much butter goes into those little puppies. Why do you think they taste like HEAVEN?…the answer is almost always butter. And more butter.
Butter Block