My Recipe Box
Cook The Issue #97

Classic Croissants, Plain

By Pielove, member

February 1st, 2009

I can't believe I really made croissants!  They turned out delicious, flaky and buttery, just as advertized.  The recipe took a long time, but there was not much active time and it was not on too strict of a schedule.  Also the dough handled like a dream-- it was very smooth rolling for each turn in the lamination.  I was a little groggy when I was trying to shape the crescents this morning, so I was pleasantly surprised by how well they baked up. 

I made three variants and I am so excited by the way they turned out that I'm posting each one separately.  Please forgive the bandwith hogging!

Edited to add that these also froze beautifully-- once defrosted and warmed, they were almost as good as fresh.  I am totally making these again-- probably in summer bicycling season when it's easier to burn off the calories!  I really like the Weekend Project feature-- I can't wait to see what's next.  This time I promise to try the Project, even if it is not part of a Challenge!

posted in: Gallery, Cook the Issue 97, Croissants
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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, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.