Croissant

Last weekend Andy made me a gorgeous batch of croissants. Following the recipe from Vegan: Over 90 Mouthwatering Recipes for All Occasions, Andy mixed and kneaded and rolled, and became a bit frustrated. The instructions were fairly vague, but I was familiar enough with the process of making croissants -- the rolling and buttering and folding and rolling again, to make nice flaky layers -- to interpret the recipe for him. He followed it as it was written, with just one roll-butter-fold step.

Two of them were intended as dessert that night, and were rolled up with dark chocolate inside for a yummy sweet treat.
For extra decadence, he served with some chocolate soy ice cream.

The remaining four were saved for breakfast. I toasted them under the griller, spread with jam, and served with fruit.

These were good, full of buttery rich flavour, but they weren't quite flaky enough. When we make them again (which I fully intend to do), I'll add a few more roll-butter-fold steps to try and get that authentic croissant texture.