Yesterday I went to Heirloom Cafe to bake with Majkin. We made plain croissants, chocolate croissants, almond croissants, and cinnamon-raisin twists. She had prepared a dough the night before because it had to sit in the fridge over night in order to rise. Although she did this, she had brought all the ingredients to make the dough again with me.
I learned tips! 1) When rolling out the dough to put the block of better in the middle, roll the corners flat.
2) Throughout the process keep dusting off the flour on the dough with a pastry brush
3) Before you put the pastries into the over, lay them in a warm place for 10 minutes to allow them to raise.
4)Know your oven!! Best way to do this, get a oven thermometer to put in your oven.
5) When the pastries go into the oven, put it in at a higher heat at first so the crust can form, then lower the heat for the rest of the dough to back.
