Croissants from Poilâne: The Secrets of the World-Famous Bread Bakery (page 81) by Apollonia Poilâne

  • bread flour
  • active dry yeast
  • eggs
  • all-purpose flour
  • butter

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

  • twoyolks on February 17, 2021

    I thought the croissants were good but not outstanding. They got a little bit burnt on the bottom and that gave them a slight bitter flavor. The lamination wasn't too difficult. The biggest issue I had was rolling them dough out to a consistent thickness. This led to some normally sized croissants and some very small croissants.

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