My last attempt at the Croissant, for now, anyway
October 10, 2011 by Eva Taylor
As you’ve read by now, I’m kind of on a croissant kick; I’m trying to master the art of croissant making and it’s going well. Sawsan over at Chef in Disguise originally inspired me to take on the lofty croissant!
This is attempt number three. I’m using
The Fresh Loaf recipe again, mainly because it was designed for a mixer (my shoulder is still bad, I have an xray and ultrasound booked!)
The cold, formed croissants, just before baking
What I’ve learned is this:
The dough and the butter must be cold all the time.
The dough should be a harder bread dough, and not soft, so that the butter doesn’t melt into it (you want the butter to define the layers).
I actually followed Sawsan’s folding after folding the butter into it (The Fresh Loaf doesn’t fold as much and I like a flaky croissant).
After each rolling and folding, return to the fridge to rise for a few hours or as I did, over night.
NEVER allow the dough to warm up (this melts the butter).
The two temperature baking is essential for a golden, flaky croissant. Super hot to begin, then lower to bake it through.
The final product. Flaky, butter, yummy.
I do hope you try baking croissants sometime. They really are not as difficult as you might think. Thanks Sawsan, again!
Wow Eva! These look like they came from a bakery. I’m totally impressed. As I said before, I think croissants are a bit beyond me (particularly my level of patience – or lack thereof). Maybe one day I’ll tackle them, but for now I’ll just admire yours from afar. 🙂
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Thank you for your kind words Kristy. The family inhaled them on Sunday!
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Thank you for the shout out Eva
I totally agree with you..croissants are not intimidating once you try them
You just feel like you learn something new each time you make them
it is a matter of perfecting the technique..I can’t wait to try out this latest recipe of yours..maybe over the weekend
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Thank you Sawsan. They turned out great, I think maybe next time I’ll make them larger.
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I bow to you over tackling croissants. I’ve made profiteroles, but have fear and trepidation about making croissants, though I do love them. Yours look like they tasted as great as they looked!
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I love Choux pastry. I have a savory Choux I’ve been making for years, it’s delicious!
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You are brave! I have never tried before, but yours look great!
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Thanks Ashlea, definitely practice does help,
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I think they look AMAZING! I swear I can’t do the design for a croissant for the life of my but you have inspired me to try making my own. Might be calling you for design tips! LOL!
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Thank you Jessica. I have to admit, they do get better with practice.
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Wow, these look incredible – I’d have loved to see a shot of the inside of them. They really look like the croissants I buy here from French bakeries – I hope you’re really proud of yourself for conquering something which few even dare attempt! You’ve inspired me to try them myself though – armed with your tips I hope mine will be even half as successful. I’ll make them outside on the balcony in the winter. No chance of the dough warming up then, haha 😀
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Hi Charles, I wasn’t able to take a photo of the insides because I was taking them up to my brother’s cottage for breakfast on Sunday. They were quite flaky…we polished off all 8 of them! I think you will be very successful with your croissants. I can hardly wait to see your posts about them!
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mmm..yummy!! such perfect looking croissants! and what happened to you choulder? did i miss something in your earlier posts?
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Hi Manju, my shoulder was aggravated by a workout I did three weeks ago. The dr. thinks it’s tendinitis; I just can’t lift anything – and of course, everything I do just makes it worse!
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Last month I made some croissants and you’re right, everything needs to be cold. I once made them in the hot, un air conditioned Summer and it was miserable!
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I’m no expert Lorraine, but that’s one thing I learned the hard way too!
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This is why I need a marble slab! If I had one I’d make glorious croissants. Carry on!
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Marble…or lovely Canadian Soapstone! I chuckled at your ‘carry on’, I have friends that say that!
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i like your pictures and would like to invite you to share some of them on tastingspot.com
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Thanks for the invitation, I shall take a look!
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I admire your determination, going back to the well to make croissants again! And this time you were suffering a shoulder ailment. (Croissant shoulder, perhaps?) These look even better than your first attempt, as hard as that is to believe. And I hope the only thing wrong with your shoulder is that you “slept wrong.”
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Thanks John! Believe it or not, it is difficult to not make delicious croissants! Butter, bread, how could you go wrong? But I LOVE the term croissant shoulder; I, too hope I just slept wrong.
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GREAT tips, Eva and I hope your shoulder heals quickly. The croissants look incredible! Thanks!
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Thank you Ann, I keep doing things that aggravate it, but thank you for your well wishes.
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Those croissants look perfect. Congratulations. Very brave of you.
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Thanks Charlie-Louie, they tasted darn good too!
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These scare me! I love to eat them, but I am scared to make them! Good for you!
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Don’t let the croissant intimidate you. Even the first one’s I made were successful, but each time I make them I perfect my technique. Best of all, they are not too expensive to make. I encourage you to try!
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Yummy! Baked a batch last week, and my husband finished them in two days. These look so lovely!
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Thanks Angie. Did you post about it?Would love to read your take on making them.
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