Croissant

382.  My new venture has lead me into delicate French pastry and the croissant.  I usually would purchase frozen puff pastry mentally convincing myself that, "I can't make puff pastry dough...It is too difficult!".  But recently, I was challenged to experiment and experiment I have.  I've made multiple batches and have tried different types of flours and processes.

My very first recipe turned out amazing!!!  I took so much time and spent hours waiting, rolling, waiting, rolling.  The layers were amazing and the flavor was divine. I made Pain au Chocolat and Pain au Almond Croissants.

The second batch was made with different flour and I was not as pleased with the texture.  It seemed the flour was a bit too heavy and the layers didn't rise as high.  But they were delicious.

And my third batch was just ok...still a bit heavy with bread flour but the taste was wonderful!  They turned out more like bread rolls...not as flaky.

Don't doubt yourself, but give yourself the chance to try.  You may surprise yourself!

"Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work.  

And the only way to do great work is to love what you do.  If you haven't found it yet, keep looking.  Don't settle.  

As with all matters of the heart, you'll know when you find it."

~  Steve Jobs