We finally got to finish our croissants in class! Last week we made our laminated doughs, but because class was canceled during the storm, we were unable to actually shape and bake them. Lucky for us, our teacher put the doughs in the freezer so that come Monday we could finish what we had started and no dough, and more importantly butter, would go to waste. As you might have read, I had ended up making my own croissants during the storm because I was afraid we would not have this opportunity. I’m so glad we revisited them in class though, because I learned how to properly and most deliciously roll them out (and stuff them with chocolate!)
Ok so check this out. In the process of rolling out a croissant, you cut and stretch it out like a little Eiffel Tower. Just in case you needed a reminder as to the origins of what you are making.
And then you roll them up to look like little armadillos. Adorable.
These things turned out more beautiful than I could have ever imagined. I was so proud, and once again grateful to be taking this class. We learn so many things I never would have thought of, let alone picked up on my own. I don’t think I could have ever made croissants like these just following a recipe. I learn much better from watching and doing.
So the croissants were a big thumbs up. But the real winner of the evening/morning breakfast was the chocolate rolls. Oh my God.
Apparently the crescent shaped croissants are supposed to be just plain, while the stuffed ones are shaped into rolls. Which is smart if you think about it because then your chocolate is portioned out evenly throughout the entire thing, rather than just in the very center. We used these little chocolate sticks made specifically for this purpose. I also used like five sticks per roll instead of just one or two–but I feel no need to justify that, you know you would’ve done the same.
Maybe it was the many chocolate sticks, or just inattention to portioning the dough, but my stuffed croissant rolls were ridiculously huge. I only now wish I had made them smaller so they could have lasted longer. I had only one chocolate roll for breakfast the next morning before sharing the rest, and I can’t seem to get it out of my head. There was a perfect amount of chocolate between layers and layers of flaky, buttery, phenomenal pastry. I’ve been craving it like crazy ever since my first bite! I absolutely have to make these again soon, if only for my own sanity.