This evening we started the three-day process of making croissants.

Croissants were a regular weekend breakfast treat when we lived in France. We are yet to find any locally that compare, so we started making our own. This will be our second batch, and I invite you join us on this croissant-making adventure.

Rolling the Butter

Sheets of rolled butter

We have started by rolling out the butter. You take blocks of butter and roll it out into thin sheets. I was absolutely amazed the first time we managed to roll out a sheet of butter; I didn’t expect it to go well. Graham has mastered the art of butter rolling, and we have 12 sheets of butter in the fridge chilling for tomorrow.

Block of butter

Sheets of rolled butter

The Rest of the Series

This post is part of a series about making croissants. You can find the other posts below:

1. Rolling Butter;
2. Preparing the Dough;
3. Layering the Butter;
4. Shaping and Baking;
5. The Finished Product.