Flakey Goodness

So two months ago I was in New York. The last day we were there we ventured to the Upper East side for breakfast. Well, we were specifically on the hunt for Dean and Deluca croissants. OMG – did we find them. They were SOOOO good. 

When we got back from New York we were sad. Becuase there are no comparable croissants to what we had in New York. So we decided to try to make our own.

I have to tell you, I was a little worried. We weren’t looking just any croissant. This had to be a super flakey, buttery goodness, chocolate croissant.

I did some research and looked at some different options and finally settled on a recipe from Peter Reinhardt’s Artisan Breads Every Day. 

Book

 

I’ve really liked this book so far. I also made some bagels from Peter’s recipes and they were a-maz-ing!

So yesterday a good friend and I attempted the croissants. I won’t lie and say I wasn’t a little worried we were going to be disspointed with the end result. Would they turn out okay? Would they be as flakey as the ones from NYC or would they be yeasty and soggy? What about the chocolate? Decadent or pedestrian?

But I’m happy to share with you that aside from setting the oven on fire (yes, for real) – the croissants were FABULOUS! I dare say they were as good – or better – than the NYC ones we had.

Visual evidence of the flakey goodness!

Croissant

 

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