There are confections that pastry bakers know they have made it when they work; macarons & croissants come to mind. And it never happens after one attempt or even after a few. It takes several do overs and utter failures to finally get it right.
For me, it was the beloved croissant. I wanted to offer these at the farmers market where I sell my artisan breads. I started by taking a Craftsy class given from a pastry chef at Le Cordon Bleu. Then I watched every Youtube excerpt on how to make croissants and ended up with a method that took a bit of wisdom from each one. So much comes into play; the weather outside and inside, the temperature in your kitchen and of the ingredients, the quality of the ingredients, the amount of time you can devote to it and keeping all these elements constant so you can repeat it again next week with the same outcome.
And the learning doesn't stop there. I am constantly streamlining the process and making adjustments as needed. I believe the hours and hard work is all worth it when the first bite reveals the lovely layers, with that unique taste and pure bliss that comes with eating an authentic croissant. Next one to tackle? French Macarons!
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