6 Reviews of French Croissant

From: Chef #1220278

On Mar 29, 2009

These croissants came out okay but I felt like the recipe had some significant problems. The process described is not enough to really work the butter into the dough. When the croissants baked, some parts were dough, some flakey. The chilling steps all let the dough get too cold to work with causing hours of waiting for it to warm back up. There seems to be a step missing with the egg wash. The bottoms burned and the cookie sheet was full of melted butter after baking. There seems to be a lot of room for improvement with some tinkering, but it was such a long process, I won't be bothering.

From: Trish K

On Dec 23, 2008

it is easy to burn, but it still tastes great, i love it

From: chef janell

On Jun 18, 2009

I got interupted in the middle of the recipe so my dough and butter had to be in frig overnight before I got to put them together so I knew the butter would be to hard to incorperate, so I used a zipper bag filled with warm water to lay over the dough and butter to get to the correct temp. I folded and rolled out more than the recipe asked for adding flour and putting in frig if got too soft. I started process in morning had my 1st batch done by 8 am. YUMMY! turned my oven down after 10 minutes to 405 did not want them dark...very lovely..its a keeper

From: Chef #808197

On Apr 2, 2008

this was a great croissant recipe, i have already made it twice and everybody loved it!

From: yuki chou

On Apr 5, 2009

This is a good recipe for croissant, but the baking time should be less (12~15 mins) or else the croissants burn and do not taste flaky. Also prepare to wait a lot ^^

From: Ryanrocks

On Jun 2, 2009