The Great Canadian Baking Blunder: Croissants Part 2

If you're reading this, then you're probably aware of how catastrophic my first attempt at croissants was. I ended up making more of a rough puff pastry rather than croissants.

I wasn't about to let a few completely inedible pastries get me down, so I decided to try again.

First up, the yeast.

I was not about to forget it a second time!

While it bloomed, I got the dry ingredients together. Once it was ready to use, it was dough time.

Get it? Dough time, instead of go ti-- Nevermind.

This is perhaps the first place where I went wrong this time; the recipe called for dark brown sugar, and I didn't have any. Due to the current situation, it's been hard to find as well. What I did have was molasses, so I used a bit of that.

While it had a rise, I got to work beating some butter.

I made myself a size template from a piece of paper so I could quickly visualize if I'd made it the right size or not. This worked really well for me. Probably the only thing that did.

Finally, I could bring the two together. This part, I'm actually good at!

So began the rolling and folding!

There are two places here where I think I went wrong:

I didn't let it chill in the fridge long enough between turns. This eventually caused the great butter explosion, though not as bad as last time!
i think I somehow mixed up the sides when turning and rolled it the wrong way. I say that because when I ended up cutting into the dough, the layers were really uneven.

I also need to get some parchment paper for baking. Again, selection has been limited at my local shop so I've been using mostly tinfoil or my reusable copper liners.

They were far from looking or tasting like the pretty croissants they should have been, but they were edible at least! I'm actually not sure what you'd call these monstrosities, but they were actually delicious. I ate three before they were even cool.

Stay tuned for when I eventually try a third time, but not before I buy some stocks in butter.