This is a great starter recipe for croissant dough... that being said I did make a few minor adjustments; per other reviewers I reduced the salt to 1 tea, increased flour to 2 cups, and used 1/2 cup unsalted butter. I followed instructions closely except the temp, I reduced my oven to 425 for 18 min and they turned out slightly dark on bottoms... so maybe 400 for 20 min next time?? Oh and in half of the croissants I added dark dark chocolat and rolled up on the shorter seam.
I did use a different method to work the butter, I placed a very cold stick in a 12" by 24" piece of parchment paper folded in half, and rolled out to about 6" by 12" until flat, and kept in the refrig until time to place in the middle of the dough, it worked great I simply pulled away parchment I and I had a perfectly thin and hard peice of butter.
I also did not refrig for the 2 hours as recommended, I placed my dough in the freezer for about 20 min let cool for about 5 min then rolled and repeat.
The flavor of these rivals a french bakery I used to buy croissants from... my pain au chocolat are already gone yummmmmm....
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This is a great starter recipe for croissant dough... that being said I did make a few minor...