Failure...

Perhaps the reason why I've been delaying this blog entry is because it's highly embarrassing and very disappointing, to say the least. Putting my failure online into an entry for all to see =(

From 06.12

I tried very hard though, scrutinising the recipe till I almost could remember the whole process by heart. That was about a month ago though, I've forgotten it all now.

From 06.12

It was a long process, making croissants. First you need to make the ferment, which is this little ball of dough. I hand scribbled the ingredients down, crossed out the salt because I used salted butter... that needs to sit in the fridge overnight.

From 06.12

Then you have to make the main croissant dough... and add the ferment into this big thing.

From 06.12

And after kneading it till your arms drop off and you get your mum to help...

From 06.12

You divide the dough into two balls and leave it in the fridge for another night. So that's already day 2.

From 06.12

Day 3, you get the dough out, and a stick of butter, which you flatten with a rolling pin between two baking sheets...

From 06.12

Roll out the dough... I cheated, my mum rolled it out mostly for me. She said she wanted and needed the exercise! (Actually, it's really cos I'm lazy and she seemed to be having so much fun).

From 06.12

And encase the flattened butter into the dough!

From 06.12

This package is stuffed with golden butter.. love it!

From 06.12

Then here comes the workout: flattening the dough with the butter inside, and then folding it over into 1/3 before flattening it out again.. and again... till you get the 20946421 layers you want... then use the SUPER VAPOR ACTION to complete the croissant.

From 06.12

Or just roll and fold about 5 times like a normal person would.

From 06.12

You can see the butter in the dough, so I'm still on the right track here. Dough looked absolutely beautiful, I was so proud of it.

From 06.12

Chocolate croissants are really just a stick of dark chocolate with croissant dough rolled around it.

From 06.12

Left it in warm oven to rise.

... Killed the yeast.

 Whole thing failed.

 The end.

 =(

Epilogue: I went "crying" to my mum, who said it's no surprise it failed because croissants are pretty hard to make. I still had half the dough left in the fridge to try again, but I never did. Time heals all wounds, and alas, this wound will need a few more months to heal. 

Croissant, just wait, I WILL successfully make you and until then, I shall continue honing my skills and look forward to that fateful day.