Fresh from scratch, homemade croissants

Puggles

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They are yummo. These were an incredible pain in the ass to make.
 
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I had absolutely no clue what I was doing and I followed some recipe from Google and the lady didn't do a very good job of explaining things. This was a first time, so now that I have that experience stored under my belt, I can feel more comfortable ad libbing next time. This would be much easier with a sheeter, but I'm not going down that road.
 
Take a look here, the one time I made them, and I was very happy with the process and the result:

What are you baking today?

I used Chef John (“…at Food Wishes dot com…”)’s recipe and wouldn’t hesitate making these again at some point.
 
In essence, making croissants is like making puff pastry - except that the dough is yeasted. Yeasted dough likes to spring back in shape so its slightly trickier to roll it flat to make the layers. I swear by this method from master baker Paul Hollywood. Here are some I made using that recipe:

Recipe - Butter Croissants

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