Saturday, July 10, 2010
it's official - I'm awesomeI.
it started like this:
and included this:
this is butter, wrapped in plastic wrap and beaten into submission. there is something so satisfying about butter battery.
and then this:
please note my precious iBook on the counter, I was so worried about screwing it up, I must have checked the recipe 20 million times.
which turned into this:
I did enough folding to qualify for a management position at the Gap.
that was all last night - this morning started with rolling out:
then there was some cutting and shaping:
then came the baking:
this is only about 1/4 of the batch - one other 1/4 was made into pains au chocolate (croissants with dark chocolate inside - OMFG, SHUT UP, PERFECT PMS FOOD) and the other half of the batch was formed and stuck in the freezer for another day (tomorrow).
and the plating:
so they're not exactly healthy (helloooooo, 3 sticks of butter!), but they are spectacular and flaky and crunchy and rich.
And having the house smell like a patisserie (or is it boulangerie? who knows, I'm not Francophilic enough to know)? It doesn't suck.
Here's the weird part - they weren't difficult. Time-intensive, yes, but difficult? Not at all.
Even if I never make them again, I will be forever grateful to the lovely Julie at Willow Bird Baking for the recipe and encouragement - go check out the recipe (and her pics are much prettier than mine) and make them IMMEDIATELY.