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How to Bake Croissant without Losing Your Mind
 

The crispy, shattering crust of a skillfully made croissant is the stuff of childhood memories in France.  Unfortunately, in America, croissants are the stuff of partially hydrogenated soybean and/or cottonseed oils, sodium benzoate, and high fructose corn syrup.  It’s no wonder that the French can barely contain their hatred for fast food USA.

Of course, the croissant is not even French to begin with, but is actually Viennese and my first understanding of the croissant was as an Austrian treat.  My mother visited Austria with a few friends of hers after graduating college and had swooned over breakfast at her hostel where the owners baked croissant each morning to serve alongside jam and coffee.  As a woman who cooked most all of my childhood dinners herself and from scratch, I knew she couldn’t be talking about the ham and cheese, steam-injected item on the value menu.  It wasn’t until I myself was out of college though that I mustered the courage to attempt making my own homemade croissant.

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