I choose my strawberry yeast in order to achieve a nice flaky outside. (my strawberry guys are the best when it comes to the crust!). My guys did a great job. The croissants came out with flaky layers and they smelt heavenly!
I used the same recipe as the one with raisin starter, but I added a tea spoon of honey in the dough. Because it's pretty cold now, the proofing took much longer this time, in fact I went to sleep during the final proofing....;D
The following morning, we had freshly baked croissants.... yes, nothing can beat freshly baked croissants on a Saturday morning! They were simply beautiful, probably the best croissants I ever made! And it had no yeast but my starter!
I just love those moments when a long process comes down to a perfect success, and it definitely was one of those moment. :D
Forget about the amount of butter! It's a 'Buttery Heaven'!
And, mini ones for Lana;)
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