Wow , these are amazing! They did not raise as much as I had hoped but still wonderful. I had to convert the measurements, it took me a long time so let me help someone else out! 1/2 c milk or 3 7/8 oz, 1/8 c water or 1 1/8 oz, 2 1/3 c flour + 1 tsp, 7/8 oz butter, 1 tsp yeast, 6 1/8 oz butter. I made half of them into regular croissants and filled the other half with a cream cheese and sugar mix with homemade strawberry jam. Next time I will try the cream cheese mix and choc chips. I took them to work and everyone has made special requests for our Monday meetings, thanks for the pics they really help!
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These are amazing and incredible easy (when following the pics). For those converting to US units, I found that using 1 TBS of yeast worked well, and they turned out amazingly fluffy. I make these randomly for friends and neighbors and everyone is surprised they didn't come from a bakery. I lived in France for awhile and these bring me right back. Great to dunk into a fresh cup of coffee!
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I would give it 10 stars if I COULD!!! This is HANDS downnn THEE BEST thing Ive EVER made in my LIFE!!! Follow the Directions carefully and you will have PERFECTION!! The pictures are an immense help or I wouldve been lost. I made mine with Bonne Maman Raspberry Preserve with a piece of Dark Lindt chocolate inside. I wish Id quadrupled the recipe...it doesnt make many, and this is definitely a recipe to have ON HAND to impress friends and family!
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AMAZING! Thank you so much! I am no miracle-worker in the kitchen, but with this recipe, that might change :) ps. the pictures were really a big help!
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i had always been too scared of making croissants because they are apparently so hard to make - but i gave this a go by hand and they turned out very very good and not as hard as id thought! beautifully puffy and crispy; bit smaller and slightly less sugar and salt than the ones im used to, but that`s just a matter of preference:) next time ill try to baste the pastry pedantically including the exposed edges, which fanned out during baking (there were differences in the final feuilled 'look' according to whether they had egg on or not - even just a little missed bit was obvious :) also found it`s handy to keep an eye on them the last 5 minutes as they brown really quickly once they get going. the fridge time in between rolling - i wasnt sure so i left them in for about 15 minutes, then 30 mins after the 3rd rolling...is that about right? anyway they went well - my family and i loved them; you made it easy to follow; thank you!
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So. Very. Good. My whole kitchen smells like croissant, and I'm quite sad I froze the rest of them - the first three were so delicious! I tried letting the dough rest for a few minutes when it wouldn't stretch any further, and that really helped. My only problem was with the rolling up, somehow I either got super thick cylinders or very long thready ones. Fortunately this doesn't affect the taste at all, so I am just calling their shape my seal of authenticity. Thank you, thank you, thank you.
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It was a dark and stormy day...perfect day to make croissants! My 4 year old daughter and I made these. They are extremely easy, I weighed most of the ingredients so the metric conversion wasn't a problem for me. The tutorial was great. I made croissants once before and it ended up a big headache. These are delicious. We made six regular and six chocolate. Froze three regular and three chocolate. These were a real treat for the hubby when he got home. Fresh out of the oven. Thanks, French Tart, another great recipe of yours!!
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I could eat these every morning! I took Rollin's advice and tried with the cream cheese and jam, ohhh sooo gooood!
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Fantastic! And not that hard to do! The steps are easy, you just have to do them over and over with chilling time in between. Next time I'm going to pay more attention to the size of my rolled-out dough, especially at the final stage before cutting because my croissants were on the small side (but mighty delicious!) Also, I think I'd grease the cookie sheet before freezing them because I lost the bottom layer when trying to pry the frozen croissants off... Definitely a recipe that will impress! Merci French Tart!
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I don't know if I did something wrong, or what, but as much as I was looking forward to trying out this recipe, I was disappointed. My husband who hates croissants liked them, but not the amount of work I put in them. They turned out very solid, like southern style biscuits. And similar in taste too. Sorry, because I really wanted to enjoy them more. They were good with strawberries and whipped cream (as a sort of shortcake). Like I said, perhaps I did something wrong. The dough came out of the bread machine already quite tough, and only got tougher the more I kneaded it.
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Very easy and with the photos, foolproof! I followed the recipe, and made some plain, filled some with semi-sweet chocolate and others with salami and provalone. I also used a hand mixer with bread hook attachment to mix it al together. Thank you very much French Tart!
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SUBLIME! I must admit out of all the croissant recipes, I chose this one because you were French, (surly the French know their croissants.) You were right, these WERE better than anything I could buy at the bakery. The texture was just like shop bought with an amazing taste. They were easy to make too (I also used the bread maker). Thanks for posting this fabulous recipe, I may never be allowed to serve shop bought ones again.
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I made these for the first time today. The picture tutorial made them a cinch! They came out flaky and buttery and perfect. My company was so impressed. Thank you very very much!!
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This recipe sounds wonderful...will try to make them soon. The only problem is here in America, we don't ordinarily use the metric system, nor do we usually weigh solid ingredients, such as flour and sugar, so will have to try and convert the quantities to our forms of measurement. I think I have a conversion chart in one of my cookbooks, so that should speed up the process. Thank you for posting this recipe. Croissants are one of my favorite foods!! I had some good ones in New York, but here in Texas it is hard to find an authentic and buttery croissant. Will let you know how they come out. If they don't come out well, can I visit you in France and maybe have you make me a batch? Just kidding...not really. I'm serious.
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WOW! I can't beleive I made these. Everyone loved them. I started them in the bread machine and did all the buttering, rolling and shaping. I put them in the fridge when I went to bed. Got up in the middle of the night and pulled them out to warm up then baked for 20 minutes so we could all have warm croissants for breakfast. Thanks French Tart for your amazing recipe and tutorial!!
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Thank you for a delicious recipe! I don't bake much and have to agree with another comment that the pictures helped tremendously. I have also lived in France for a period of time and I must say that these truly taste better then the the ones from the best patiseries. I encourage anyone to try them, although they take a little bit of time, they are not difficult at all.
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Thanks for the step by step photos.
If it were not for them, I would not dared to attempt these.
My family just loves croissants but always thought them complicated. You took the fear right out of me. Need practice, but everyone enjoyed my first attempt. Thanks for sharing all.
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