Last week, we had a short class in Baking I and were not going to have the chance to bake off the croissants we made the week before. Since I’ve already established the reputation as one who pitches a fit against food waste, I thought, why not…I asked if my group could go into the kitchen alone to just bake ’em and go. Permission granted, so long as the other chef whose class was still in the kitchen was OK with it. She was, so we did.
Aren’t they pretty? I should note that Kathy, one of my teammates and fellow non-trads, rolled this particular tray. She did a beautiful job.
Funny story, though…we put these in the oven at 350 degrees and retreated to a corner of the kitchen to chat, since the other class was still cleaning up. We must have missed the well-meaning student who turned the oven down to 150, as I guess they do between classes. We noticed about halfway through cooking time. A bunch of the butter melted out onto the pan rather than soaking into the dough as it was supposed to. But, once we cranked it back up, it seemed to recover and rise/brown as it should. Still pretty. Still yummy. Still took a bunch home. (Hey, they were gonna throw out the dough anyway, right?)
Will go over method another time, if you like. Anyone want to try this at home?