I was going to make these a few weeks ago after seeing the recipe in June’s Good Food magazine and never got round it. Mr Birdie and I celebrate our 11 year anniversary this weekend (not sure where that time has gone – I’m sure it’s only yesterday I was at university) and as I’ve been on half term this week (meaning I had the time to make the dough) I decided it was a good opportunity to make something special for our breakfast. These croissants are a labour of love! You need to allow plenty of time – don’t think you can whip these up in a couple of hours. You will need to chill the dough overnight and then they need 2 hours resting time after they’re made and shaped. Although I’ve made rough puff pastry before this was the first time I’d attempted anything like this.
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