"Crisp buttery outer layers and a soft, delicate interior make these delectable croissants melt in your mouth." — moeagaru
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1 1/2 cups
unsalted butter, at room temperature
all-purpose flour, divided
2 (.25 ounce) packages
active dry yeast
I love these. This recipe is also very detailed, so it's easy to follow. One problem was the cooking time. I found it took only 13-15 or so minutes. Not the 22-25 minutes in the recipe.
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.
Some recipes you need to leave to the bakery down the street.
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.
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.
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.
Thanks so much for a great, detailed recipe! It was my first attempt at any real pastry and it was a huge success! This isn't difficult at all if you have patience. I spread a little bit of almond paste on some of them before rolling and sprinkled sliced almonds on top after brushing on the egg wash to make my favorite french treat, croissant aux amandes!
This is very much worth the time and effort. It was a lot of work but the end result was delicious, buttery crossaints! I will make it again, for sure!
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Layered French Croissants
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 126
The crust is crunchy and the center is moist. What’s not to love?
These crêpes can be used with savory or sweet fillings. Bon appétit!
See how to make traditional Normandy-style crepes.