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…



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


    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!