Whole Wheat Croissants Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 7, 2010
here's the problem... this isn't how you really make croissants... the first steps are fine to follow... after you get to the mix your 1 cup of flour with the butter DON"T DO IT!!. you don't make a good croissant that way.... instead i added the 1 cup of flour and kneaded it in... then i rolled it out into a rectangle and spread the better on ( like icing a cake) then you fold into thirds and chill... get it back out repeat until you have folded it at least 3 times ( 3x3 folds is 9 times on itself..) then you can cut then let rise and cook... it came out splendid .
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Reviewed: Nov. 28, 2000
This recipe as it stands produces very doughy croissants.
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Reviewed: Apr. 11, 2004
This recipe as it stands is impossible to complete. The dough could not be rolled out because it was the consistency of a very sloppy cookie dough. I would suggest finding another recipe if you actually want to make croissants, instead of throwing away a hunk of unusable dough that has a lot of expensive butter and pastry flour.
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Reviewed: Jul. 20, 2004
I could not make this recipe work. One other review from an experienced croissant maker said the recipe's fine if you do it right. Some more detailed instructions might help - I'd like to try it again. What's the trick?
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Reviewed: Mar. 11, 2003
I have a lot of experience making croissants, and if these are made right, they produce very good croissants.
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