Confession: I can make a lot of things, but pastry is my weakness. This is largely because I am an impatient person who doesn’t let things chill properly. A few days ago, I attempted almond croissants and met with disaster. More specifically, I set them to rise in what was probably too warm a spot, with dough that was already too warm. The butter in the dough melted as they rose, so when I baked them, they both fried in the melted butter…and then proceeded to burn at 10 out of 18 minutes in the over. The end result looked generally like this masterpiece:
Of course, I still scraped out the almond filling and ate it, since that was why I was making them in the first place.
