Puff Pastry

During introductions for last Thursday’s Sensuous Mediterranean class, one of the participants remarked that she’d attended a laminated dough class at Culinary Underground a couple of years ago. “And I’ve been making croissants every week since then!” she said. We thought she was joking until another student remarked, “It’s true! I’m her neighbor and she’s always coming through the back yard bringing croissants. Her kids put in orders for ham and cheese, or chocolate or whatever, and she makes them. Delicious!”

Now this is the kind of thing we love to hear. I wasn’t here last Thursday, but I was at that laminated dough class a couple of years ago. For me, it was a dream come true. When I was a child, my favorite dessert was a Napoleon. I still think cheese straws are the best munchies, and a really good croissant is a revelation. We made all that and more during that class. The technique was new to me, but it wasn’t difficult. Like learning many new techniques, the mystery resolved into confidence.

The idea that making croissants could be a weekly ritual sounds delightful. Treats like this make for family memories. My daughter’s signature Sunday dish is a beautifully-arranged plate of fresh cut fruit. Another friend makes special pancakes. But I must say, croissants trump them all.

As it happens, I’ve been thinking about puff pastry because we have a puff pastry class coming up on Sunday, March 6. We’ll be making Napoleons, Cheese Straws, Palmiers, and Pithiviers. I wouldn’t be surprised if some croissants are part of the menu, too.