Croissant pastry from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 78) by Pippa James and Michael James (AU)

  • baker's flour
  • spelt flour
  • fresh yeast
  • cultured butter

  • EYB Comments

    Requires 9.5 hours to prepare. Can substitute butter for cultured butter, and baker's flour for spelt flour. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 9.5 hours to prepare. Can substitute butter for cultured butter, and baker's flour for spelt flour. See recipe for a variation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.