Ah the dreaded laminated dough; Puff pastry and croissants and Danishes. This dough will make even the most seasoned of cooks shake in their boots. I have to say that when I was learning this technique at school it was terrifying. The mixers we used would make your kitchen aids look like novelty toys. I could take a bath in the bowls- quite comfortably I might add. It was a two day process. And the sheer size of the dough was intimidating. So making it in small batches at home now doesn’t bother me. I actually find it a nice way to get into the kitchen and zone-in, it’s relaxing. Think about it this way are you really scared a few cups of flour?
I have decided to split this into three different posts. I think it will be better to separate them; otherwise it can be a bit overwhelming. I have been researching and writing up a storm this week. I also plan to make up a batch of croissant dough and post pics of the process sometime soon. Having croissant dough in the freezer for the holidays is a must!
