Goodbye Bread, Hello Classic Croissants

Even though I'm done with Craftsy's Artisan Bread Making class, that doesn't mean I'm done making bread.  In fact, I made a loaf of sandwich bread yesterday.  But, since I'm done with all the lessons, I'm ready to move on to the next challenge.

I chose Classic Croissants at Home because I like a challenge, and the savory croissants with spinach and cheese sounded delicious!  I won't be sharing lesson by lesson recaps because this class is less about making different kinds of croissants and more about the technique used to make them.

Hard at work with class print outs and coffee.

I've done the first couple lessons and so far I've learned a few things.

1. Croissants take a ton of butter!  Like 20 ounces.  That's five sticks of butter!  I live in the Dairy State where we use butter like it's going out of style but that's still a lot!
2. Butter is what makes croissants so light and flaky.
3. You have to make a butter block to make croissants.
4. You wrap your dough around the butter block to make a "laminated dough".

 I haven't even tried any techniques yet, just watching and letting it all soak in.  But hopefully in a month or two I'll have it down pat.

If you like croissants (or butter) and think you want to learn how to make your own, check out Craftsy's Classic Croissants class.  The teacher is great and it's always fun learning something new.

Oh!  And I almost forgot!  We have a winner from the  Artisan Bread Making Class Giveaway.  Congratulations to Debra P.  Craftsy will be contacting you to hook you up!

Note:  Craftsy is an affiliate but all thoughts are my own.  All links are affiliate links.