Croissants: A Butter Test

Hello ya’ll, hope this post finds you well and having a good Monday!

Growing up, we always thought that our grandma made the best food, you never turn down an invitation to eat at grandma’s, no matter what. Even now, we still find ourselves wanting her home cooking. Chicken salad is not an exception to this either. She’ll make us chicken salad, which is sooooo good! But the best part is that she’ll send it home with a croissant that she got from the store, so we can have a chicken salad sandwich on a croissant. This, by the way, is one of the best sandwiches that anyone can eat (and if you haven’t tried one yet, what are you waiting for go try one now!)

So, this brings us to croissants. They are delicious. It’s so much better than buttered bread. You can eat it in place of bread for virtually any sandwich and that sandwich will instantly become 100x better. One of our favorite breakfasts is to have a croissant with jam and a plateful of fruit. In case you didn’t notice by the croissant picture on our blog, we’re obsessed with croissants. If we could eat them everyday for every meal, we would be happy girls, indeed. So, of course, we had to make them homemade. Now, I won’t tell you that they’re an easy thing to master, but if you take it one step at a time, they are quite simple to make; the hardest part being rolling them into that perfect croissant shape. The recipe that we use is from King Arthur Flour, which has pretty plainly laid out instructions that can be easily followed. If you’re more of a visual person, you can watch our video at the bottom of this post.

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Now, it wasn’t just enough for us to make croissants, we had to make the best tasting croissants that we could if we wanted our grandma to try them. We’re not claiming to be croissantiers (I don’t know if that’s a thing, but I’m making it a thing). We are not perfect at rolling them up or rolling out the dough to be a perfect square (as is well apparent in our video, haha). By practice (which is the best part because you get to try all your mistakes and your perfect ones- no one be touching my croissants.), everyone will get better, you know the saying 😉 That is how we decided to test out two different kinds of butter: any store brand vs. Irish grass fed. What’s the difference? Well, european style butter has more fat in it than butter here in America. This fat is what’s going to make your croissants flaky. When you bake your croissants, the fat melts, leaving pockets, which will then make your croissant flaky (same idea as with pie crust). BAM your an expert now, see that was easy. Not only that, but we think that the Irish butter tasted better than the butter we normally use.

So, in the end, it is 100% worth it to splurge and buy the european butter.We think it makes croissants taste better. This would be the same in any pastry that has butter as the main flavor. However, in cookies, or something like that, it’s not really that important because the butter flavor isn’t the most important thing.

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When making croissants, your more than likely going to have extra scraps, if you don’t know what to do with these, then let us be the ones to lead you to the glorious life of the cronut. A cronut is essentially fried croissant dough. You can buy them at a shop in New York. They look absolutely delicious, and we are determined to get one someday. For now, we’ll make them at home. We fried our extra dough in donut hole shapes. Our oil was at  350 degrees Fahrenheit.  Some of them we filled with caramel sauce or cookie dough. Some we glazed or rolled in cinnamon sugar. Let me tell you, you can put anything on a fried croissant and it will be delicious. Once you try these, there will be no going back, you will forever need these in your life. They are so much better than any donut I’ve ever had. EVER.

We hope you enjoy your croissants and cronuts as much as we did!

Happy Baking! 🙂

Questions, comments, or suggestions on what to test next? Let us know in the comments below, via email, or on instagram @unchartedbakers

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3 thoughts on “Croissants: A Butter Test

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