By Chef # 8654321 on July 09, 2008
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"This recipe makes the best croissants. Be sure to use real butter. If you don't, the recipe will not turn out. If it were simply a matter of taste I would say use whatever you want, but in this case you have to use real butter because of its baking properties. I prefer to use salted butter but you may use unsalted if you wish. The preparation time is just a guess because you never know how long it's going to take for them to rise. I usually let mine rise for a bare minimum of 4 hours. So you may want to keep that in mind if you plan on serving them at a certain time. Note: If you wish to measure the flour by weight rather than by volume, 2 7/8 cups of flour is approximately equal to 12.68 ounces or 359 grams."
Serving Size: 1 (65 g)
Servings Per Recipe: 16
"These are time consuming but definitely worth it in the end. Even if they don't look perfect they make the ones you buy at the store taste like cheap dinner rolls. I had a little trouble at first when I was shaping the croissants until I learned to just leave the dough triangle on the table and use my fingertips to stretch the triangle of dough out to the proper size."
"These were excellent! The process was a bit long but the result was worth it! I didn't soften my butter at all and just used a box grater to grate the butter and just rolled it into the dough. The recipe makes a lot of croissants and I only used half the dough the first day and then used the rest a couple of days later (from the fridge) to make a croissant loaf - which made EXCELLENT sandwiches. Thank you for the great recipe and wonderful directions!"
"Oh my gosh! These croissants are nothing like the ones I used to get from the bakery department at the grocery store. I never knew what a good croissant was suppose to taste like until I made these. I'll admit that the recipe is rather involved and time consuming but it's worth it. I just wish they'd rise faster."