The croissant is a study of balance. The layers should be thin, ideally formed with a sheeter (either automatic or manual, see “Making croissant dough”). As the layers are folded on each other (lamination), butter is added. If the temperature is too cold, the butter will not spread, and if the temperature is too warm, the dough will absorb too much butter–a croissant should be buttery but not oily. Also, an appropriate humidity level is required while the dough is rising (proofing). And then there is baking, which requires just enough time to get the croissants slightly brown and crisp on the outside while ensuring a fluffy interior.
Making croissants by hand is a challenge I take delight in. Without a dough sheeter, I must take extra care in the process. Practice and experience are needed to find that sweet spot of croissant excellence.
The layers of my handmade croissants are certainly not as thin as machine-made ones, but they I believe you can sense and taste the care and love that I put into their making. When I get the urge to make croissants, I am reminded of how I once was a baker, a job I both loved and yet did not love so much at the same time. Perhaps I have found my balance, too.
