Croissants and des pains au chocolate (by Kat)

Earlier in the month, Julie, over at Willow Bird Baking, challenged her readers to attempt to make croissants and les pains au chocolate.

Okay!

Wait, what? What did I just agree to do?!!

Actually, I made croissants once before, I think when I was about thirteen or fourteen. I began very early in the day, and worked away in the kitchen. There was kneading, there was margarine (no butter in our house!), there were muttered grievances (also, no swearing in our house!). It was just me and my mom's cookbook, out to set the world on fire.

The recipe made exactly twelve croissants. The twelve croissants were perfectly aligned on their baking sheet and baking in the oven when Russ and Evelyn, my grandparents of sorts (my grandfather's cousin and wife, to be exact) stopped in. I was thrilled! I loved Russ and Evelyn.

With my brother and parents, the count was now six. Then my other grandparents, who happened to live next door, came over to see Russ and Evelyn as well. The count was now eight. Then and aunt and uncle were on scene. Ten.

So, my twelve croissants were gone in less than ten minutes from oven removal. I was lucky enough to get one, though! I made sure Russ and Evelyn each got the extra one, and they each split half with me. Two! I had two! Still, it felt like an awful lot of work just for that...

So, fast forward back to present, and my wondering why I was doing this again! Russ and Evelyn are both long gone, and no matter how good these smelled I new it wouldn't bring them back again.

Having made puff pastry a few times now, I've got a much better handle on laminated doughs. The trick is to have the dough and butter at just the right temperature. Too warm=butter squishing out everywhere. Too cool= butter breaking through the dough, which then results in butter squishing out everywhere. The trick is to use the fridge as a lifeboat. Every time something seems to be heading south, throw it all in the fridge. After it's cool, take it out, let it warm just a bit, and then continue.

Julie's challenge was to make the traditional crescent-shaped croissants as well as les pains au chocolate. It's the same dough, but rather than being baked in a crescent shape it's formed into a rectangle with a nice melty piece of bittersweet chocolate baked into the center. C'est bien, bien sur!

Here's the photos from my challenge. Look at Julie's site for the recipe and detailed instructions.

Most importantly, have FUN!

three cubes of butter, cut in half the long way, rolled into a rectangle

dough, after mixing

butter centered on rolled-out dough

dough folded into thirds, surrounding butter

two dents indicated two "turns"


after six turns, the dough is split in two and rolled flat

a pizza cutter gives you sharp edges that raise well

raising in my 1910 home's warm upstairs bedroom
(this heat is good for something, right?)

Une pain au chocolate!

Beaucuop des pains au chocolate!

et les croissants....
bon appetit!

Packin' up (by Kat)

Mr. Boom and I are heading out in less than three hours for our weekend trip through the North Cascades. Mr. Boom, of course, finished packing his things last night. He's all set. He's ready to go.

Me, well, I'm not Mr. Boom, am I? He's the math major, I'm the anthropology major. Our weekend preparations directly illustrate our educations, I'm afraid! Ontogeny recapitulates phylogeny may be disproved, but that doesn't threaten my statement one bit.

In order to prepare for our trip I am cleaning my espresso maker. Some people put on clean underwear in case they die in an auto accident. Me? I clean my espresso maker. Please Lord, don't let me die with a dirty espresso maker on my counter. I couldn't handle the shame...

In order to prepare for our trip I'm making croissants and pain au chocolate (chocolate-stuffed croissants). They're in our bedroom, raising in the heat that older homes are known for in the summer. This is Mr. Boom's dresser. You don't actually think there's room for this kind of thing on top of mine, do you?

I made a big batch of potato salad yesterday. I figure between the croissants, the potato salad and the car food, we should be good for three days. Right? Right?

Car food. Dare I admit this to the world? I love Kraft cheese spread in the little jars spread on Triscuits when I'm in the car. This isn't something I'd be caught dead eating at home, but on a car trip it's a non-negotiable requirement. The cheese product (seriously, that's what it's called) is best bought in a gas station. Ideally the jar will be dusty and the label should have evidence of water damage. Like a fine wine, the yellow goo needs to age and have a good story behind it.

I've also made several jars of espresso, frozen solid, to which I'll add milk and call my morning latte. So. Potato salad, croissants, car food, espresso. Three days? No problem. I hope.

In order to prepare for our departure in less than three hours I'm checking on the bees. Because, you know, they're really going to be sad while we're gone. They're going to miss me a lot. Right?



Other items:

The trail cam did not catch sight of the cherry pit pooper last night. We'll set it up again when we return.

The grapes outside the kitchen door are beginning to look like grapes! Pretty!

No, I must get packing. Seriously. No excuses.
Oh look! The kitties are being cute! Grab the camera!