Undertaking this task was not a quick decision. I've spent the last week or so researching croissant recipes, and learned a ton about croissant dough, specifically:
- the importance of which flours to use - there isn't one;
- the quantity of butter to use as it relates to the amount of flour specified - the higher the butter to flour ratio the better (in my head, anyway);
- eggs - there shouldn't be any in the recipe;
- croissants are all about temperature (cold) and 'resting' the dough (leaving it alone in a cold environment)
The croissant baking journey commences tomorrow, wish me luck!