August was flaky pastry month at ABC. The actual process of making croissants is hard enough to begin with, but the added pressure of the warm summer heat threatening to melt your butter is not ideal. Croissant 101: Butter is gradually added and rolled throughout the dough to make lots of delicate dough-butter-dough-butter layers. When you bake the dough, the the water from the butter turns into steam and puffs the dough up, creating all those flaky layers you know and love.
I made these croissants on a warm August evening and though it was a lot of work (mix, chill, roll, pound, flip, chill, roll, pound, fold, chill x 4) it was totally worth the sweat and stress. Warm croissants, (even on a warm night) there's just nothing like it.
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