So, this was a two day recipe. Was it worth it? Is this something you’d make again, or are you happy to say you’ve done it and now you can go back to buying them? Do tell!
So, this was a two day recipe. Was it worth it? Is this something you’d make again, or are you happy to say you’ve done it and now you can go back to buying them? Do tell!
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I have a new respect for the croissant. I will probably go back to buying them once mine are gone. It was very educational, though. I feel like I can definitely appreciate and savor the croissant more than I could prior to making my own. Good experience, but not to be repeated.
Missing on the croissant making. New Grandbaby coming and I won’t be home. It looked a little overwhelming after watching the video. Impressed by all that completed this one!
I just didn’t have time to make this one. I hope to make them sometime!
No time at all. I’m curious though and will try to make them later on. Well done to all th
e brave bakers.
Having expected the worst, it was do-able-! Takes a long time and will be easier in winter than Aussie summer. Looks very impressive though, and I would like to make croissants again.
I would like to try it again because I feel that I messed up the proofing, so mine didn’t come out as nicely as I would have liked. But with all these leftover chocolate batons, I just have to give it another whirl at some point. I too am glad for the experience.
Feeling triumphant! I am a baker! Hear me roar! Can’t wait to read about how everybody fared. (And how your muscles fared!)
I had a fail :( I wasnt able to make them and I am disappointed. I had a busy weekend and I thought for sure I could pull it off but nope… I ended up messing up after the first roll and it went downhill from there.
I underestimated the time commitment for sure. I was still baking late into the night to finish.
Oh let me add I want to say a big congratulations to all of you who pulled it off.. they all look so gorgeous and so wonderful.. I am proud of you ;)
This was a major project and I was slightly disappointed in the results. I might give it another whirl with some higher quality butter.
I used European style butter and it worked well.
I’ve heard that European butter contains less water and has a much better flavor. I was reading a Cook’s Illustrated article about croissants a couple years ago and they highly recommended only using a high quality butter! I guess if the end result is going to taste as buttery as these things do…you might want to use the best tasting stuff around. Good to know it worked out with your batch! :)
Oh my gosh. That felt like a marathon! Loved the end results though.
I’ll try them again one day! My shaping technique needs work. ;)
I am sure your technique was better than mine! I took the flailing it with the rolling pin approach. Cathartic, but probably not the best way to do this.
I’ll try them again. I messed up with the first step – the dough. It was too tight and refused to roll. Then on it was downhill. Each fold took me almost an hour to roll. Not sure if it is supposed to be this way.
Your dough was probably too dry. I added all of the extra milk plus a little more. I’m sorry it didn’t work very well for you.
I tried and failed. my butter melted out of them while proofing.
not sure that I’ll try it again since the weather in florida is not usually cool enough to work with this quantity of butter.
I’m seriously concerned about making puff pastry. I hope we don’t attempt it until next winter sometime!
I’m obviously a glutton for punishment. its cold here in st pete for the next few days. I started a new batch today.
I agree that the temperature of the kitchen is key. It’s been cold here in Maryland, but my kitchen gets morning sunshine. It heated up my work table and made it hard to cut and shape the croissants.
I’ve done croissants before, but this seemed really quite easy compared to my memory of the last attempt. Weather. I’ll have to remember that: make croissants in the cool of winter. So the verdict is…very glad I tried this one. I’ll be making croissants again. I do not have access to good croissants and even though these take a. long. time. to. make. they were fairly simple. Thanks for my first Tuesdays with Dorie project!
Making croissants turned into as three day event, though the actual working time wasn’t so bad. Not sure what others thought, be these were very buttery, perhaps too much so. I’d be tempted to make them with 12 oz of butter instead of 18. In bakers’ math that’s still 66% butter.
I still have half my dough, so I’ll be doing the Chocolate variation next week.
I was traveling this past week and couldn’t get these done…hope to get them started today! Croissants are something I’ve always wanted to try!
I really enjoyed this recipe, even if it took three days. It was easy to work the mixing and the turns into my schedule. I can see me making these again, although I’m not sure that it would be good for my waistline.
Finally got started! Hoping to finish them on Monday. :)
I’m just getting around to making them now… did anybody leave the dough in the fridge for longer than 8 hours? Would nearly 24 hours be ok, or would it ruin the dough?
I left the first dough (pre-lamination) in the fridge for about 16 hours with no worries. I wouldn’t worry too much about a day’s rest.
Great, thanks!
I made them again. My favourite bread bakery sold me some compressed yeast and I didn’t put steaming water in the oven when proofing. They turned out so much better…really amazing! So glad I was able to make a good batch!
I’ll be making them this weekend with my mom – better late than never, and we decided it’d be best for two sets of hands! Can’t wait to read through all the blogs to get some idea of how they went!