Croissants - Crispy Butter Croissants
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Date: 2019-07-25
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Comments and reviews: 9
Debbie altman
I did this recipe but making biercoks instead of croissants. Except using all purpose flour and not doing the layers with slab of butter. Boy they were good. I let rise. Now im going to do the method for croissants with the folds and layers as you did. I was needing a good bierocks dough recipe and chanced it as the first dough recipe was no good. Now i know why i dont use the bread machine a lot. Ive made lots of bread and rolls over the years. I took a chance and it was good dough with a tad bit altering. Now for the croissants. Thanks for the recipe.
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I did this recipe but making biercoks instead of croissants. Except using all purpose flour and not doing the layers with slab of butter. Boy they were good. I let rise. Now im going to do the method for croissants with the folds and layers as you did. I was needing a good bierocks dough recipe and chanced it as the first dough recipe was no good. Now i know why i dont use the bread machine a lot. Ive made lots of bread and rolls over the years. I took a chance and it was good dough with a tad bit altering. Now for the croissants. Thanks for the recipe.
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chap666ish
I have to say that eating croissants in France is different to eating them anywhere else. And eating them in rural France is different again to eating them in Paris. And eating them when you are tired and hungry takes croissants to a whole new level. In 2019 many of your (American) countrymen (and women) will be taking part in the Paris-Brest-Paris endurance bike race. Some will return having been blessed by dawn croissants at the bakery in Sizun.
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I have to say that eating croissants in France is different to eating them anywhere else. And eating them in rural France is different again to eating them in Paris. And eating them when you are tired and hungry takes croissants to a whole new level. In 2019 many of your (American) countrymen (and women) will be taking part in the Paris-Brest-Paris endurance bike race. Some will return having been blessed by dawn croissants at the bakery in Sizun.
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bowerygirl
Hey chef John I made these last month and they were brilliant Everything I try from you always comes out awesome, so thank you. today for some reason my dough feels very tough. Im not a big baker so Im not sure exactly why. haven't cut into it yet but im not feeling very good about this one. .What did I do wrong this time? I dont recall the dough being tough to roll on my first attempt?
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Hey chef John I made these last month and they were brilliant Everything I try from you always comes out awesome, so thank you. today for some reason my dough feels very tough. Im not a big baker so Im not sure exactly why. haven't cut into it yet but im not feeling very good about this one. .What did I do wrong this time? I dont recall the dough being tough to roll on my first attempt?
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COGZ kiddo
Now I'm going to say, if you wanna make it, don't rush the process and make sure that you have enough butter, best to have more. Also, when cutting the dough, if it's your first time, try to measure out where you wanna cut and cut a point where you start/end the cut. When baking, do make sure that the tail(I guess that's called) is held down by the weight so it doesn't unfold
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Now I'm going to say, if you wanna make it, don't rush the process and make sure that you have enough butter, best to have more. Also, when cutting the dough, if it's your first time, try to measure out where you wanna cut and cut a point where you start/end the cut. When baking, do make sure that the tail(I guess that's called) is held down by the weight so it doesn't unfold
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NelsonClick
This is a heaven food. I'm not joking. When you die and enter into heaven an angel approaches you and says, Welcome to heaven. Here's your croissant. It will be the warmest, crunchiest, butteriest taste of joy and love you will ever know. How else would you know that you're in heaven and God is real. After being in heaven a while you might even get it with a cherry jam.
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This is a heaven food. I'm not joking. When you die and enter into heaven an angel approaches you and says, Welcome to heaven. Here's your croissant. It will be the warmest, crunchiest, butteriest taste of joy and love you will ever know. How else would you know that you're in heaven and God is real. After being in heaven a while you might even get it with a cherry jam.
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Mr. No Name
Shane Conlon you are right and after the Ottoman Turks (islam) tried to invade Europe via Austria, the Turks were driven out. (The French refused to come to the aid of the Austrians) the Turks had left all their food supplies. The Catholic Austrians in commemoration of Europes victory made a crescent shaped bread. croissant
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Shane Conlon you are right and after the Ottoman Turks (islam) tried to invade Europe via Austria, the Turks were driven out. (The French refused to come to the aid of the Austrians) the Turks had left all their food supplies. The Catholic Austrians in commemoration of Europes victory made a crescent shaped bread. croissant
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Jennifer Griggs
I watched this video probably seven times so that I would get it right. They look and taste great, but I think I mightve messed up somewhere because they honestly remind me of flakey biscuits. But thats okay because I love flakey biscuits. Tastes wonderful. Maybe Ill have better luck next next time
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I watched this video probably seven times so that I would get it right. They look and taste great, but I think I mightve messed up somewhere because they honestly remind me of flakey biscuits. But thats okay because I love flakey biscuits. Tastes wonderful. Maybe Ill have better luck next next time
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800lb Gorilla
My local bakery makes fantastic croissants, I dated the pastry chef for a while. She cut the triangles to a point, and gave them a pretty significant tug while rolling up, thinning the dough and making more curls per piece. I would never go en passant, of those flaky croissant.
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My local bakery makes fantastic croissants, I dated the pastry chef for a while. She cut the triangles to a point, and gave them a pretty significant tug while rolling up, thinning the dough and making more curls per piece. I would never go en passant, of those flaky croissant.
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AJtheory
Also those 'croissants' damn well better have CURVES, as that is what 'croissant' means--- i. e. it's French for 'curve'. if you don't shape the curve, then it is NOT a croissant, and instead just a slug-shaped-whatever, and you are most likely cowtowing to Islamists/Mohammedans.
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Also those 'croissants' damn well better have CURVES, as that is what 'croissant' means--- i. e. it's French for 'curve'. if you don't shape the curve, then it is NOT a croissant, and instead just a slug-shaped-whatever, and you are most likely cowtowing to Islamists/Mohammedans.
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