Croissants

By: Stephanie

Mar 09 2012

Tags: , , , , , , ,

Category: Morsel

Leave a comment

Aperture:f/1.8
Focal Length:35mm
ISO:800
Shutter:1/500 sec
Camera:NIKON D3000

Another Bouchon Bakery creation (that I will have to try next time). The delicate process behind making croissants is beautifully detailed on their website:

“Viennoiserie is the name given to a category of baking that includes croissants […] Many of these creations, such as the croissant, achieve their delicacy and lightness from a process called lamination: a dough is wrapped around a piece of butter and rolled out, folded and rolled out several times, a process that creates many hundreds of layers of butter between hundreds of layers of dough which puff when baked, resulting in of some of the most special items a bakery can produce.

Julia Child spoke truth when she said “With enough butter, anything is good.” I used to eat butter all by itself, so I would know!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s