I didn’t make croissants when we lived in France, and neither did my French friends. Why would you when the local bakers, boulangeries, produced such delicious fluffy ones warm from their ovens. However, when we lived in Clifton I made them often. It is so quick and easy. Using shop bought puff pastry, roll it out thinly and cut into squares roughly 20cm by 20cm. Then cut each square into two triangles. Roll up each one from the long edge towards the point, curve into a crescent shape and cook in a pre-warmed oven until golden. Ovens vary, but don’t have it too hot. You’ll soon know the right heat for yours. You could of course make miniature ones to serve with drinks.
For an interesting starter, slice each croissant in half. Cover the bottom with ham and cheese and put the 'lid' back on before putting them back in the oven to melt the cheese. For my vegetarian friends, I would sometimes peel and core some pears and slice thinly to replace the ham. Slices of Brie melt well and complement the pears!
Very often I use croissants to make a much appreciated dessert. Put the sliced croissants into an oven proof dish, covering each layer with sultanas, raspberries or both. Pour over double cream and dot with butter before putting it the oven to cook whilst you eat your main course.
Enjoy a croissant filled February,