My grandfather made croissants from scratch every Christmas while I was growing up. I took over around the time he turned 80. I couldn’t find the time during the holidays last year, so we’ll call these Lunar New Year Croissants. I use the same pre-Julia Child recipe from the 1950s that he used. It is a bit of an Americanized version, which calls for softened butter instead of cold blocks of butter. The results are still better than most of what passes for croissants in the states. I spent 14 hours making these yesterday (much of it chilling or resting—the dough, not me). I decided to document it this time, because nobody ever watches me make them.
(Source: hpolleyphotography)
