After getting over my fear of macarons and gougères, I decided to make croissants this weekend. And it really took me a weekend to make them, from making a starter on Friday, to cool the dough between folding and rolling it out on Saturday and then finally baking them today, and inviting a friend over to help me eat some/most of the freshly baked croissants. The croissants did turn out okay, I guess. After I did my best not to freak out over the little tears in the dough, or over the fact that I was too lazy to properly wrap my dough and having a little crust form on top (Going through the troubles of making the dough but not wrapping it? This seems just so typical for me), I am not quite sure that making croissants myself is worth the effort. The croissants were pretty good, mind you. Like a good croissant should be. But I still remember this croissant I had in France, almost two years ago. The croissant that was so unbelievably flaky and buttery all other croissants pale in comparison.
I am spoiled, and I don't think putting that kind of effort into making croissants is worth it if I don't get croissants out of it that resemble that perfect croissant of my memory.
Mind you, I still ate two croissants and a pain au chocolat, still warm, with a cup of coffee. But I am ready to move on and make something else from the list of things that kind of scare me.
Speaking of that list, I actually wrote the items that float through my head down and plan on tackling those things kind of soonish in the future. I think I'll share those things with you, but probably wont actually post recipes for those kind of things because I really don't know what I am doing with those things and just follow recipes I decide are trustworthy and hope for the best.
The list of things I want to make currently:
Plum Knödel (an Austrian recipe, I had them once or twice at a childhood friends' home and I always loved them)
Ketchup and Mustard
my Grandmother's cake
And now I need go out to buy small bottles to bottle the vin d'orange I recently made so that I can share the recipe with you, before orange season is completely over.