I suppose it was only a matter of time until my kitchen gadgets began dancing off the counter because my singing voice is just that atrocious.
But before we get to that story, welcome back to another recipe testing post! A little behind-the-scenes look into my recipe adventures before the recipes make their way onto my blog. Curious about previous testing posts?
My entire baking life has been consumed by croissants lately, so that’s where all the focus is today.
MY DANCING MIXER
It was a Monday morning, naturally. I was testing chocolate croissants, a recipe I’m publishing in a couple days. I usually hover over my mixer as it mixes dough, but I stepped over to the sink to clean a silicone baking mat so I could use it. The dough wasn’t too heavy, so the mixer would be fine. Surely the mixer wouldn’t unplug itself and fall off the counter, right?
Wrong I was! That really happened! The piercing bang on the floor jolted through my body. I screamed at the unexpected sound, which startled the dogs, who began barking, which woke up Noelle from her nap. It all happened in about 2 seconds. I looked down at my shattered glass bowl, a direct representation of my heart because I had to begin all over again. Croissants, man, croissants.
Seriously though, it wasn’t that big of a deal. After I blockaded the pups from the kitchen and catered to my girl, I cleaned up the mess and started over again later that day. My mixer miraculously still works, but I’m left with a gnarly dent in my kitchen floor. I’ll just call it my croissant scar. I’ll show it off proudly. 😉
I thank my lucky stars that sweet Jude wasn’t laying there because he’s usually by my side in the kitchen. Though if he was, I likely wouldn’t have walked away from the mixer. Regardless, I learned a lesson: stand by the mixer at all times or place the whole thing on a silicone baking mat so it doesn’t dance away. Do you do that?
Like I mention above, croissants have been my main focus in the kitchen. I studied a couple recipes, tested them, tweaked what I found necessary, and played with recipes for weeks. I was really happy with the croissant dough and lamination process, but I kept facing hurdles when it came to shaping and proofing. My croissants always flattened out.
I began rolling the croissants a little tighter, which helped them stay raveled as they baked. Additionally, I took a second look at my proofing process. Proofing, the process of rising, allows the shaped croissants to puff up before baking. I was proofing them at room temperature for 2 hours, which I concluded was too much time out of the refrigerator. Our dough for croissants, as you learned, loves being cold.
I began proofing the shaped croissants at room temperature for 30 minutes, then in the refrigerator for some time before baking. This gives the shaped croissants time to puff up in warmer air, then finish proofing in a cold environment. A lot of bakers do this the other way around (fridge then room temperature), but I found the croissants flatten out too much.
After several success batches, I moved on to chocolate croissants.
What a mess.
I don’t know which sight is worse: my mixer on the kitchen floor or these deformed chocolate croissants. My problem here is that (1) the dough rectangles rolled around the chocolate were too skinny and (2) I didn’t roll them up tight enough. They unraveled and/or toppled over. Both easy fixes.
Luckily I still had dough leftover in this particular batch. I shaped it a little differently and rolled each chocolate croissant up suuuuuper tight. Success!
After another test batch, I was ready to photograph them.
Can you spot a Jude? ↓
Croissants have been a baking bucket list item for years, so I feel like an absolute rockstar for tackling this delicate pastry!!! Worth all the time and mess in my kitchen. Chocolate croissants are coming Monday!
- Cheesecake. Nothing fancy, just simple cheesecake. Do you like it?
- Baked goods with rhubarb. Thoughts?
Have a great weekend!