Traditional croissants from Bouchon Bakery (page 242) by Thomas Keller and Sebastien Rouxel

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 February 11, 2019

    This is probably an exceptional recipe; the croissants just did not turn out well for me, but I think that was my fault. I used Kerrygold Irish butter, which worked well for rolling, as it remained soft. The dough instructions worked perfectly. I'm not sure the cutting measurements are correct; I got 2 smaller bonus croissants. I wanted to bake the croissants in the morning, so I refrigerated the shaped croissants overnight and let them rise at very cool room temperature (60) for 4 hours early the next morning. They did rise somewhat, but not as much as expected, so I let them rise another hour with not much difference. Finally, I baked them, but only the outer layers were flaky. It's like the insides were "trapped". The flavor was amazing - they were just too heavy. I know my yeast was active because I also used it to bake bread, which rose fine. Maybe my kitchen was just too cool? I'm guessing that was it.

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