Back before Christmas, I was discussing Almond Croissants with my friend Gini Dietrich. You see, I haven’t been able to find an almond croissant in this state since we moved here. Gini said we should try and make almond croissants over the holiday break and then check in and see how it went.
After commenting on the release of her new book the other day (Yay! Can’t wait to read it!), I asked her if she had made the croissants.
I was laughing. We had also watched all five seasons of Breaking Bad and it’s as good a reason as any for why I hadn’t tried to make the croissants yet, either.
I finally decided that I was going to give it a whirl. I used this recipe. It looked easy enough.
But I’m here to tell you that they are NOT croissants. I’d call them Almond Fauxsants.
The dough is somewhere between a biscuit and a bread dough. I knew it as soon as I touched it this a.m.
Upon reflection, I can see clearly that this could not have ended up as a croissant because adding yeast to the dough would make it doughy, bready. Not flaky.
Back in the day, when we lived in Saudi, we had a friend named Ko. Ko made croissants one day. He told us that he folded and folded and folded butter into the flour. This, I can see, would make a flaky croissant.
Anyway, I tried to make these look like croissants but I skipped the egg wash and the almond sprinkle on top. I’ll save that for when I figure out how to make real croissants.
PS – These “tasted” like almond croissants because of the almond filling I used for the insides. But I could have avoided the whole bready vs flaky thing by just eating it off the spoon.
PSS – I guess I cant really cross 107 – Make almond croissants off of my goals list since these were not really almond croissants.