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Cook The Issue #97
COOK THE ISSUE #97

Classic Croissants

By MarvelousKT, member

February 1st, 2009

Now, I can say I've made croissants.  They're not as good as the folks who own the specialty bakery a couple of miles away...  But, I made them!  And, Margi the massage therapist is going to have fun getting the kinks out of my shoulders when I see her on Friday.  I actually tried a couple of variations in addition to those in the magazine.  I squashed some blueberries and sprinkled them with brown sugar for one and the used plain squashed raspberries for another.  This isn't a recipe I'd recommend making unless you really love baking and have the strength to do all the rolling.


posted in: Gallery, Cook the Issue 97, Croissants
Comments (2)

MarvelousKT writes: It was too funny that we both diverged from the "list" this weekend! The blueberrys were the star of the show. I took a handful of blueberries and squashed them in my hand then tossed them on the croissant. Then, I sprinkled about 1 tsp of brown sugar over them and rolled it up. The flavor was amazing! I'd say a celebration at Gioco's (S. Wabash) is in order for cooking the whole issue! We've got to get up there from Indy sometime soon or our gift certificate will expire. I do want to visit that bakery in the Hyde Park neighborhood. Can you give me the name? Posted: 9:52 pm on February 4th

Pielove writes: It looks like we had a croissant-filled weekend! Yours look great too-- how did the blueberry ones come out? Do you recommend uncooked fruit, or do you think preserves would work better? Posted: 8:23 pm on February 1st

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COOK THE ISSUE - FEBRUARY/MARCH 2009

Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.