Last week, I made croissants using a type of dough that is very simple; only a few ingredients. The croissants were good but nothing really spectacular. The dough was very good for making Napoleons as when rolled out very thin and cooked in a particular manner it made very crisp sheets that are used in between the layers of pastry cream. That type of dough, pate feuillette, (I just love typing that word out!) is what pastry makers use.
Here is what bakers use:
I forgot to 'laminate' the dough with egg wash before I popped it in the oven but when you got a 9 year old literally watching the dough rise sometimes it's best if you forget the egg wash and hurry up and put them in to bake.
This picture is a bit better. It only has dog bowls in the background instead of messy watercolor paints.
You can see many of the layers in this bitten cross section of croissant. I've always wondered why people wax poetic about croissants but now I know. Flaky on the outside. Tender softness on the inside. Buttery goodness ALL OVER. I could barely stop eating this long enough to take the picture.
Here, you can see both types of croissants. The first one is the type of croissant a baker would make and the second is the type a pastry maker would make. Sure, on first glance the second one looks better but that's only because I forgot to use the egg wash on the first one which gives that one a more 'rustic' appearance. But look closely. You can see the layers of the first one practically bursting the croissant out of shape!
OH! And good news on the KitchenAid front. I called customer service and told them about the mishap. They are sending me a brand new one and I'm to put the old one in the new one's box. And then, several days after I receive the new one Fed Ex will come and take the old one away. No charge to me at all for anything. That's great service!
I also got a compliment funny thing said to me:
Customer Service Lady: Okay, I need your model number and serial number.
me: K as in Kite, P as in Polly 2, Blah blah blah....
CSL: And your city and state...
me: Pittsburgh, Pa
CSL: Zip code and Address please?
me: 2-blah blah blah (pull children apart from one another as they are in a tangled, wrestling heap on the floor and give the point of doom)
CSL: And what do you make with your mixer
me: Oh everything! cakes, cookies, brownies, breads, english muffins, bagels, whipped cream....
CSL, interrupting as she has got the idea: How often would you say you use your machine?
me: Five to six times a week. Easily. But more often twice a day? Yeah, that sounds about right....
Long pause..........
CSL: Do you use it in a restaurant??
=D
