Oh the years I have searched.
I have tried recipe after recipe, tip after tip. I heard rumors about an ancient cookbook by Paula Peck called The Art of Fine Baking. A quick trip to a used online bookstore and I had both Peck's book and one by famed French Patissier LeNôtre. Cost me six bucks, including S&H, for both--wooot!
The Quest: Real, actual, authentic croissants from my home oven.
I have been reading every delicious word and sage piece of advice from two faded stars of twentieth century baking. The housework slipped, I stopped reading fiction, even our beloved DCI Jane Tennison had to wait. Soon, I couldn't even blog anymore. Just the idea that I could have found the right recipe gripped me in the heat of obsession. Had I finally found the homemade croissant recipe of my dreams?
The answer is...
YES YES A THOUSAND TIMES YES!
Dear Paula Peck, You are a genius.
You, and your four pages of detailed directions which I followed as if under papal edict.
Flaky, crispy, tender; as if Paris itself had rolled into a flour-butter-yeasty piece of heaven and mailed itself to my door.
By JOVE I think I've done it!
Can you have one? Only if I don't eat them all first.
My apologies for the low quality cell phone photos, my digital cam needs batteries. Who can remember batteries when baking is on the brain?