Comments on: Homemade croissants

By: Amanda | The Cinnamon Scrolls

Amanda | The Cinnamon Scrolls — Sun, 21 Jun 2015 22:26:53 +0000

Funnily enough, I still eat croissants outside to middle. Always save the middle/best part for last! These look great, and you've made your process seem so easy that I may have to put aside my croissant-making reservations and give it a go some day soon. I'm thinking almond croissants with raspberry jam!

By: Janice

Janice — Thu, 04 Jun 2015 22:06:24 +0000

In reply to @LaCuisineHelene. Good idea! I think next time I will make them with chocolate ;)

By: @LaCuisineHelene

@LaCuisineHelene — Thu, 04 Jun 2015 14:55:58 +0000

I like croissants a lot but never made them at home. They are delicious with chocolate. You did a great job!

By: Kelsey @ Snacking Squirrel

Kelsey @ Snacking Squirrel — Thu, 26 Mar 2015 21:37:57 +0000

you made those! holy, creative much? thats incredible! way to go! they look fantastic 🙂

By: SuT

SuT — Wed, 11 Mar 2015 04:49:45 +0000

Janice - You should try your hand at rugelach, particularly if you think butter + marmalade = love.

By: David @ Spiced

David @ Spiced — Mon, 23 Feb 2015 13:13:49 +0000

What a great post! I've made croissants on occasion, but I've never stopped to take the pictures and turn it into a post. It's such a lengthy process...but then again, I've never thought about spacing it out over a couple of days. Nice work! And I think we should team up...the ends of croissants are my absolute favorite part! Don't get me wrong...I love the middle and all. But the end with the little crispy crunchies is where it's at for me! Now I'm going to be craving a delicious buttery croissant all day. :-)

By: Ciao Florentina

Ciao Florentina — Sat, 14 Feb 2015 20:00:55 +0000

Those looking amazing! Not a project for the faint of heart tough, but so worth it!

By: Janice

Janice — Sat, 14 Feb 2015 04:19:49 +0000

In reply to Teresa. Thanks! They aren't so hard to make, especially if you have a mixer to do the kneading AND if you work in a cool kitchen so that there's no risk of butter layers melting. If the butter melts, it's a nightmare ;)

By: Janice

Janice — Sat, 14 Feb 2015 04:18:45 +0000

In reply to Mardi (eat. live. travel. write.). Really, Mardi? Split up over 3 days, it felt almost easy. My only worry that I was going to overheat the butter as I rolled out the dough, killing the layers. That didn't seem to happen, and I'm a pretty lazy roller too so maybe that helped ;) I wonder, was the Lenôtre recipe very different? I noticed David Lebovitz didn't knead his dough much (just 10 or 20 seconds), whereas I kneaded quite a bit more than that (several minutes).

By: Janice

Janice — Sat, 14 Feb 2015 04:15:59 +0000

In reply to Kevin. How DO you lose a dough hook? You could always knead by hand ;)