I started baking, real baking, 4 1/2 years ago when I joined Tuesdays with Dorie. In all that time I have made lots of different things. Lots! But I have never made…
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…Croissants
Nope! Never. Which is why I was excited to see this week’s pick for Baking with Julia. Now I am wondering why it took me so long. While they did take two days of prep and baking they were well, well worth it. They were flakey, buttery, crispy, soft. The dough called for compressed or fresh yeast but I didn’t have any so I used regular KAF yeast. I had no trouble with it rising well. Mixed with the dough is a HUGE oval of butter (1 lb 2 oz) which is why the croissant was SOOOO buttery!!! And delicious. Contributed by Esther McManus, {page 53} it was a nice dough to work with.
I used only 1/2 of the total recipe and then used only 1/2 of the dough made. With the 1/4 of the total recipe I ended up with 9 croissants. They weren’t big but they were perfect for breakfast. No fillings, no butter, no jam needed.
It does take some practice to get the croissants shaped. Not all of mine came out in the regular cressant shape
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but that is okay.
They all tasted the same.
The instructions for making the flakey delights is on page 185. On the following pages are instructions for Almond Croissants, Pate Croissants and Chocolate. Two of those are in my real near future since I still have dough in the fridge.
This weeks hostess was Amanda of Girl+Food=Love. So the recipe is on her page and so are some absolutely incredible looking croissants.
The other BwJ member’s croissants are on the Baking with Julia website.
And if you want to join in all you need is the book, Baking with Julia. We’d love to have you!
March 5, 2013 at 9:21 AM
Wow, kudos on a super successful first attempt at croissants – they look awesome!!
March 5, 2013 at 2:43 PM
Yum! Wow, four and a half years of TWD. You must be an expert. I feel like I’ve learned so much after joining a year ago.
March 5, 2013 at 4:08 PM
Who cares how they look? They are flaky and buttery and delicious! Pat yourself on the back and do a happy dance for making croissants! That is what I did, anyway! We deserve it!
March 5, 2013 at 7:16 PM
I bet it was kind of nice to only work with half the amount of dough. That would probably be a perfect option for us the future. Your croissants look perfect! Great job!
March 5, 2013 at 9:08 PM
Great looking croissants! Bravo on doing such a great job with making these!
March 5, 2013 at 10:02 PM
Just look at that gorgeous, perfect croissant! You go, girl!
March 5, 2013 at 10:36 PM
Those are gorgeous! So impressed that you even attempted it. Nice!
March 5, 2013 at 11:55 PM
Your croissants look marvellous. I didn’t get great appearance with these, although they tasted fine – I much preferred the Daring Bakers recipe.
March 6, 2013 at 3:38 AM
Those croissants look so flaky!
March 6, 2013 at 8:16 AM
Well done on a successful first attempt!
March 6, 2013 at 10:33 AM
Wow, those are beautiful, Margaret! I really need to try this recipe. I have made ones from other sources, but not this recipe. Your photos have my mouth watering!
March 6, 2013 at 9:39 PM
Woot! Bravo for tackling the mighty croissant. I love how these groups constantly push our cooking and baking boundaries.
March 7, 2013 at 5:29 PM
Flaky delights indeed! Your croissants look nicely tender yet flaky! This was a real baking milestone for many of us, I think.
March 8, 2013 at 12:24 AM
Congrats! Glad they worked for you.
March 8, 2013 at 3:57 PM
I felt the same way…what an accomplishment! Good Job!
March 8, 2013 at 7:06 PM
Such wonderful croissants! They look perfect! I wish I could have one now with coffee!
March 10, 2013 at 11:04 AM
Nice job, Margaret! I’ve made croissants before, but not from this recipe. I’ll have to give it a try.
March 10, 2013 at 7:59 PM
I think this was such a fun recipe and I can’t wait to do them again! Your croissant looks great! Blessings, Catherine
March 11, 2013 at 5:06 PM
that little puffy one is pretty cute, actually! my favorite part of a croissant tho are the two tips of the crescent.
March 17, 2013 at 12:07 AM
Nice job…they look delicious.
April 24, 2013 at 2:22 AM
[...] this all the time, but not in the crust. And I didn’t actually use puff pastry. I used some Croissant dough I had left from another recipe. Croissant dough is very similar to puff pastry to I decided it would [...]