Croissant from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 82) by Pippa James and Michael James (AU)

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

  • EYB Comments

    The book's "Croissant pastry" called for in this recipe requires 9.5 hours to prepare. Requires 2.5 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

    The book's "Croissant pastry" called for in this recipe requires 9.5 hours to prepare. Requires 2.5 hours to prepare. Can substitute butter for cultured butter, and baker's flour for spelt flour. See recipe for a variation.

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