Make croissants from scratch

Crash and Burn

Well, I really wanted to make a Rhubarb Pie. I’ve never had a good home made one, and have only had a little of a strawberry-rhubarb pie that my brother in law shared with me. I still don’t feel like I have a grasp on the taste.

But there was NO Rhubarb. :-(

So plan B. (Hmm, what is plan B?)

Hmm, I wasn’t sure what to get. They had good fresh strawberries at the market. A strawberry, or Strawberry Sour Cream pie sounded really good, but I wasn’t in the mood for it.

What about Blueberry Pie? I made one last year for the same party. It was one of Martha Stewarts recipes and it was the most delicious blueberry pie I’ve ever had. I had to make it with frozen as opposed to fresh blueberries. But I wasn’t in the mood for blueberries.

So I thought Cherry! Again I went looking, just like last year, for fresh (or frozen) sour cherries. No luck, it seems quite the challenge to find Sour (cooking) cherries. So I bought a bunch of dark sweet cherries and am going to try with that.

So I’m going to try a Cherry Pie with Dark Sweet Cherries, whish me luck!

So much work and so much butter.
I now know why I shouldn’t eat three of these a day as I would have before.
Each layer is slathered with butter!

Flakey = butter!

Wow, this continues to be my MOST CHEERED entry!

Is everybody saying they are HUNGRY out there? I’m thinking the cheer people all want to come over when they are hot from the oven.

Some have written helpful notes on store box mixes and such. Thank you very much, but when I say scratch, I mean from STRATCH.

I have some sourdough that I use, so it will be an old fashioned sourdough croissant.

Then, if that works, I’ll do it from flour that I grind myself (yes, I enjoy all in!)

Thanks for the cheers,

I used a recipe on Epicurious (well, 2 recipes actually!) and documented the whole adventure here http://ultrafineflair.blogspot.com.