Croissants from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 93) by Joanne Chang and Christie Matheson

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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

  • Eat Your Books

    Start dough at least two days before serving.

  • tarae1204 on January 17, 2021

    End results were delicious despite issues! I proofed overnight in fridge, and they went from looking flaky and risen to deflated. I used Plugra butter. Butter seeped all over during bake, and I used a flat sheet. Rimmed better. I did not want underbaked croissants and baked full 40 minutes. I wouldn't say they were doughy but maybe they could have gone longer. I compared the AP flour recipe in Flour recipe to the spelt flour in Pastry Love -- very similar. Despite these concerning moments in the process, and despite the 36 hours from start to finish, the croissants were still delicious and I hope to make more. The recipe in Tartine (both original and 2019 revision) is very different! Worth trying next.

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