I read this somewhere, "You will never know when you eat a croissant, the hard work to create it, but only when you make your own!"
I admit the fact, "making croissants is not very difficult", as
Aparna had mentioned in her introductory part before opening her
recipe choice of #2 We Knead to Bake at the start of the month! As she says, "it takes some time, a lot of attention to detail, tremendous patience, a lot of rolling out dough, ensuring everything is cold...".
Let me add my point here!
Classic Croissants are challenging to work with. Once you tame the creativity part, it's crazily addictive!
I don't really remember where I tasted croissants first, but I fell in love with the delicate flavour and taste whenever my teeth digged into them. My pure-vegetarian-children l.o.v.e and literally survived on croissants during most of our trips abroad as they could be tucked in their back packs comfortably, serving them a light or a heavy meal whenever needed!
I was aware of the fact that they would compare my final product with the best croissants they probably had in Paris, but nothing could stop me from trying them out!
Well, this exotic bread demands three days to work with. Please do not be apprehensive :) , it is not more than 15 minutes for Day 1, 15 minutes reserved for Day 2 ( the rest of time goes for chilling the dough in between) and shaping and baking on Day 3 which is pure fun that you wont realise the time flying working with it!