Croissants from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 37) by Elisabeth Prueitt and Chad Robertson

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Notes about this recipe

  • atrudeau on January 05, 2025

    I made this with some variations. First, I used instant yeast because that's what I had. Second, I used vegan butter (Miyoko brand). The dough was very tough and made my mixer smoke at the end of the 8 minute mix. It was also quite hard to roll out...definitely a workout. In the end, the flavor was great, but so much butter leaked out. These were delicious, though they didn't turn out perfect. Even an imperfect croissant is pretty special.

  • nadiam1000 on January 08, 2020

    First time making Tartine Croissants - this was a 2 day process. I followed recipe in revised edition which is slightly different than first edition. I added a bit more milk to my base dough as it was too dry and dense. Used Trader Joe's unsalted butter for lamination. Dough stayed cool enough and it was quite a workout to get it rolled to size. I divided finished dough into 2 parts and made 12 croissants and 12 morning buns. Weight of my laminated dough was 5 pounds - almost double what recipe states. My croissants took a long time to proof at room temp - my yeast may have been a bit old. The baked croissant were delicious if not quite as big and majestic as those from the bakery. Next time I will use fresher yeast and European butter and see how they go. Froze extras but really hard not to eat them all.

  • Medamida on January 21, 2014

    I followed this recipe to the letter and had outstanding results. I finally found the silver lining to my cold, cold kitchen in the winter. The dough stays perfectly chilled while rolling it out

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