There's a saying which goes "Practice makes perfect". True. I made a lot of pastries this week and I must say my laminating dough skill is improving. I am still struggling to get the right crescent shape though but it will come around. It's only a matter of time until I'm well on my way to mastering it.
I make 20 croissants, 20 pain au chocolat and other Danish pastries for breakfast. All the prepping is done in the afternoon before I leave work. The pastries are left in the fridge overnight to develop their flavor and relax the dough. As soon as I arrive, I take them out of the fridge to thaw, brush them with egg wash, let rest for another hour and apply the final egg wash coat before I pop them in the oven.
These flaky treats take a long time to prepare but they are worth the time and effort. Hearing positive comments from people is truly a joy.
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