Comments on: Croissants, Step by Step — La confection des croissants

By: FoodieView Blog » Recipe Roundup: Weekend Brunch Ideas

FoodieView Blog » Recipe Roundup: Weekend Brunch Ideas — Mon, 13 Apr 2009 15:10:42 +0000

[...] Rolls and Sticky Buns, Bea of La Tartine Gourmande demonstrates how to make beautiful French croissants, and Chuck and Angela of The Knead for Bread make a delicious Danish with Lime Curd and Marscapone [...]

By: Gail Bennetto

Gail Bennetto — Tue, 17 Mar 2009 09:48:21 +0000

Thank you very much for wonderful croissants. It is a lot of work but worth every minute. I put marzipan in the middle of mine before I put
them in the over.
Many Thanks Gail

By: Fadila

Fadila — Mon, 29 Dec 2008 10:58:33 +0000

thank you

By: Fadila

Fadila — Mon, 29 Dec 2008 10:58:17 +0000

I’ve not tried the recipe yet but I’m convinced that it works.I like tasting breakfast with croissants especially when they are homemade.Thank you

By: Chris

Chris — Sun, 05 Oct 2008 23:33:19 +0000

I was hoping that the full 2 hours wasn’t required but alas here I wait…I’ll let you know how
they turn out when they finally hit the oven!!!

By: fredrice

fredrice — Tue, 08 Jul 2008 13:04:00 +0000

i made croissants 1nce an they were delicious because I AM FRENCH AND ENGLISH PEOPLE MAKE HORRIBLE CROISSANTS !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! yours sincerely fredrice

By: Care To Join Me? « Culinary Travels Of A Kitchen Goddess

Care To Join Me? « Culinary Travels Of A Kitchen Goddess — Sun, 01 Jun 2008 16:20:28 +0000

[...] diagramatic method can be seen here, although I used the recipe from Exceptional Breads: Baker & Spice (Dan Lepard & Richard [...]

By: Kitchen Goddess

Kitchen Goddess — Thu, 15 May 2008 15:14:57 +0000

Excellent post. I made my first batch of croissants yesterday, time consuming but so worth it. Write up can be found on my blog.
Your blog looks great too

By: shibani

shibani — Tue, 22 Apr 2008 08:11:28 +0000

Hi I wanted to try croissants, but never dared to. now I getting tempted to try out once. Thank you for sharing and explaining them step by step

By: Biffo

Biffo — Sat, 12 Apr 2008 03:32:30 +0000

Thank you for this recipe BUT, for anyone hoping for real croissants, please look elsewhere. If you know your croissants, you can see that these are nothing like the real thing: stolid, rather than flaky. Croissants are remarkably difficult for the amateur to make and I’m afraid all the advice I can give you is

i) use type 45 flour (pastry flour) rather than all-purpose, which is more like French type 55 and
ii) practise!

Be prepared to experiment with at least a dozen batches before you even get close to a real croissant.