Reviewed: Feb. 22, 2013

Very delicious and authentic, however it does take an extreme amount of time and dedication.

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Reviewer:

The Limit Does Not Exist

Cooking Level: Expert

Home Town: Barstow, California, USA

Reviewed: Aug. 9, 2012

I thought the recipe made this too complicated - it did not take me so many chill/thaw times. The croissants look nice on the outside, but the inside was not completely done. They also lacked flavor like others mentioned. Next time, I will add more salt and bake them at a lower temperature.

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Reviewer:

jrobbeloth

Reviewed: May 15, 2011

Everything in this recipe seems to be spot on...except the bake time. 425 degrees at 22 minutes (minimum time given) is way too long. I over baked half of my recipe (and work) by following this time. The second pan I am giving 16 minutes and then watching. This is not an oven to oven temperature difference...it's a frustrating bake time error in the recipe.

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20 users found this review helpful

Reviewer:

wyunker

Cooking Level: Professional

Home Town: Toluca, Illinois, USA

Living In: Memphis, Tennessee, USA

Reviewed: Apr. 26, 2011

I changed them to use half cake flour and next time I will use 1/3-1/2 salted butter instead of all unsalted. Rise at cooler room temp (sub 80 F) or your butter will melt and soak into your pastry, making it tough.

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5 users found this review helpful

Reviewer:

Bossmom

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Alpine, Utah, USA

Reviewed: Nov. 25, 2010

The recipe was easy to follow. The croissants turned out light and fluffy, but they greatly lacked flavor. I might try this again, but with salted butter.

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24 users found this review helpful

Reviewer:

hb1229

Reviewed: Sep. 19, 2010

tasty, but i must have missed something. how do i get the big flakey layers?

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6 users found this review helpful

Reviewer:

annyna

Reviewed: Sep. 18, 2010

My daughter made this for french class in high school and they came out great! Well worth the time and effort it took. Not a quick recipe it takes time.

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Reviewer:

Loveshackmom

Reviewed: Sep. 18, 2010

Pay attention to the sizing of the croissants. If they are too small they will be crisp with very few folds inside. Try to keep the final triangles larger than 5 inches at the base. The folding process is actually much simpler than it sounds. It does not take as many chill-thaw cycles.

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31 users found this review helpful

Reviewer:

art67

Reviewed: Aug. 29, 2010

I followed the very detailed recipe to a "T". This author was right on. They turned out perfect, and I am so glad. I ALWAYS wanted to make Croissant and now I can say I FINALLY did it! Thanks so much.

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22 users found this review helpful