Traditional croissants from Bake from Scratch: Volume Six: Artisan Recipes for the Home Baker (page 216) by Brian Hart Hoffman

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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

  • Shewi128 on April 04, 2023

    Method: 3/5, flavor 5/5. This was my first time making croissants, and I was like, this isn't THAT hard. Ppsh. The rolling took way longer than expected, and it definitely required some upper body strength. Also.. the method of having the croissants rise in a cold oven with steam from the boiled/hot water? I'm not sure about that. The butter started leaking from the croissants immediately. Also, if you make the chocolate version.. do NOT used chopped chocolate. It may leak on you too. Half of my croissants unrolled in the steamy oven, and the other half stayed together and looked professional. The flavor was very yeasty, and the texture was fluffy and flaky. I will try croissants again, but maybe not this method.

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