Buttered Up

Since it was all wishy-washy Cabbage Soup Diet talk last time, I thought I'd just get to the point today - croissants. I feel rejuvenated just saying it.





I can't stop tickling the idea of breakfast around here, it's just one of those things that makes me extremely happy. Like the smell of a man's neck, or baths, or cookbooks. Breakfast means so much to me that sometimes I forgo a good lunch for a nice, hearty breakfast. (I have this weird thing about eating at work, which is for another post.) Yoga, this nifty thing called a Macbook, granola, and coffee - it's all this girl needs in the morning to face the day.





When it comes to breakfast, I'm admittedly a granola gal. It's quick, it's filling, it's good. Most importantly, it leaves me with few dishes. In a pinch, I'll even use my coffee mug. But weekend breakfasts call for occasional warm treats, which is why I decided to embark on the croissant. Although this recipe is a 3-day process, each step is not very complicated. Essentially: make dough, let it rise, add butter, fold, fold, fold, let it rise, fold, fold, fold, roll out, cut into pizza-like slices, roll up, and bake!

There - you have homemade croissants.





OK, so it's a bit more complicated than that, but not too bad. I came to this recipe via Mireille Guiliano, author of French Women Don't Get Fat - which is actually a really good read that is more about an overall healthy lifestyle than about weight. I know what you're thinking, "A croissant recipe, from a French woman talking about not getting fat? Sounds like a piece of cardboard to me!" Ms. Guiliano knows a good thing when she sees it, and French cuisine isn't about quantity but quality. Imagine the bloated croissants you see at your local coffee chain. Cut that in half. Now in half again. And, voila, you've got the approximate size of a French croissant. That's why they don't get fat.


Space is previous around here and I don't want to waste much real-estate on the lengthy recipe that will unintentionally intimidate you. But if you want the recipe (and a guaranteed delicious breakfast for the next week) - let me know, I'd be happy to pass it along. If not - no worries, I've had enough croissants for the both of us.