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810e8323 0a07 40c2 895d e189211b32bd  2016 11 06 13 50 52
jessica
jessica

"victory is mine, victory is mine. great day in the morning, people, victory is mine."

(if you're a fan of The West Wing, you'll appreciate the Lyman sass.)

because i've conquered my dough-laminating fears at last. after a sloppy attempt at making danish a couple years ago, i came back with a vengeance this weekend. the croissants baked up slightly lopsided, but i can't be bothered to care. after all the patient folding and rolling (and trips back and forth from the counter to the freezer), the dough was so luxurious and silky to the touch; i've never had a more rewarding baking experience.

(not)recipe essentials: high-quality European butter, OCD-level temperature control, and Thomas Keller and Sebastien Rouxel's guidance. lopsided or not, they were delicious and passed the infamous "shatter" test.

bonus: my favorite part was turning my leftover dough scraps into little flaky knots. rather than the simple egg wash i gave the others, the knots were brushed with a melted butter, cinnamon, brown sugar mixture right before baking.

BarbaraT
BarbaraT
I am a fan! I am not good with dough but you have inspired me to go after it with a vengeance like you did. Any tips?
jessica
jessica
that's the best thing i could hear! i recommend starting with a good recipe for your first time (i used the croissant dough recipe from the Bouchon Bakery cookbook), re-reading the recipe multiple times to prepare yourself, and making sure you can keep the temperature of the kitchen and dough under very careful control! also, definitely do it on a leisurely day. it took me so much time and patience!
Oaktowngirl
Oaktowngirl
I have been watching your baking perfection blossom! Beautiful and inspiring!
jessica
jessica
that is such a kind compliment! thank you! 😊🍪
Mani Lea
Mani Lea
Brava!🏆
HappyBread
HappyBread
You are a super star with these! So luxurious...
jessica
jessica
thank you! they certainly were so indulgent!!!!! 😊