The croissants failed. I did everything right. You could see the lamination of the dough, the lovely layers, the right croissant shape. They did not rise.

The dough isn’t all that complicated: a basic bread dough, a fair amount of yeast, and add the butter. Roll and fold, repeat; leave overnight in the fridge. Then you roll again, cut, shape, and roll into croissant shapes. Then you leave them to rise in a warm place. They completely failed at this step. You might remember I mentioned that my Iranian flat bread didn’t rise as much as I wanted? My yeast was dead. I tested a spoonful in a jug of warm water and it just sat there. Looking sad, with no froth or bubbles. Poor little yeasty jug.

That said, the lamination was good, but I know I can do better, the shape was good, the taste was exactly what you’d expect, but it was condensed into tight, dense, angry croissants, rather than the light and fluffy happy pastries they should have been.

So I’ll try again. Fail.