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Croissants

Homemade croissants

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Home Cooking Croissants

Homemade croissants

leanneabe | | Dec 30, 2006 07:57 PM

Has anyone done this before? I received the Tartine cookbook as a gift, and since we had just returned from SF where we gorged on pastries and almond croissants, I thought I'd give the croissants a shot and see if it's worth all the effort (it almost always is). It's quite a process - preferment sits for a couple of hours, the dough sits for a couple of hours, then there's the laminating with butter with rests in the fridge for an hour at a time. Then, the rolling and shaping (I did this part this morning) and a 2-3 hour proof. But the, only 15 minutes in the oven!

I was a little wary when the first batch came out (half the dough is still in the freezer, waiting for another lazy weekend of baking) because a lot of butter had oozed onto the baking pan. But, man, after taking a bite, these things are flaky and good!

If you've made these before, do you find it's something you make often or save for special brunches or breakfasts? I can't see doing these every weekend (I'd have to buy bigger clothes, for one thing), but I'm impressed I could pull it off and now I want to give them to everyone, ha!

If you haven't made them before, but you love croissants, I have to say that it isn't as difficult as I thought, just time consuming.

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