Croissants from Bake: My Best Ever Recipes for the Classics (page 234) by Paul Hollywood

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • caster sugar
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  • Show all ingredients...

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

  • anya_sf on September 23, 2023

    Overall, this recipe worked well. The dough (prior to lamination) was pretty stiff; I later noticed the online recipe calls for an extra 20 g water. I baked these in 2 batches: the first was shaped, chilled overnight, then proofed ~4 hours in the morning before baking; the second was frozen, then thawed and proofed at room temperature overnight and baked in the morning. The second batch was actually more successful, but my oven was acting up on the first batch. The croissants were buttery and flaky with airy centers. They were a little crusty for some reason, and also on the small side (the online recipe yields 12 rather than 20). This book, and in particular this recipe, seems like a missed opportunity for Paul to impart more of his knowledge to help bakers achieve a successful bake (for example, how to bake frozen croissants). I could have used more detailed instructions, tips, and photos, and found myself consulting Tartine for those things.

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