Yield: Yields 15
Making your own croissants is not difficult; there’s no special equipment or hard-to-find ingredients required. What is necessary is good technique. Once you understand the basics of creating multilayered dough like this, you’re well on your way to wowing your friends with delicious croissants.
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Make Ahead Tips
The croissants are best served barely warm. However, they reheat very well, so any that are not eaten right away can be reheated within a day or two in a 350°F oven for about 10 minutes. They can also be wrapped in plastic or aluminum foil and frozen for a month or more. Frozen croissants can be thawed overnight prior to reheating or taken from the freezer directly to the oven, in which case they will need a few minutes more to reheat.
Chocolate Croissants: Chop some good-quality bittersweet chocolate and distribute it along the length of the notched end of the dough triangle after you’ve stretched it—use about 1/2 oz. or 1-1/2 Tbs. for each one. Roll it up just like a plain croissant but without stretching out or bending the legs. Proof and bake the same.
Ham and Cheese Croissants: After stretching but before rolling up each croissant, put a thin layer of sliced ham on the dough at the notched end. Tuck it in if it lies more than a little outside the surface of the dough. Put a layer of thinly sliced or grated cheese—good Cheddar or Gruyère is best—on top of the ham. Without stretching or bending the legs, roll the dough tightly. Proof and bake the same.
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Way too much flour--ended up throwing it all away.
Followed this recipe almost exactly as written and had the best results! I don't have a stand mixer so I did it by hand / spatula. Everything worked out nicely and these are the best croissants I have ever had! Takes about 3 days but absolutely worth all that time and effort!
There is WAY too much flour in this for the liquid. Per the instructions for the first day, I combined all of the dough ingredients in a mixing bowl. I don't have a stand mixer, so I was using a hand mixer. While I'm sure it's less powerful, that alone doesn't account for the fact that the dough refused to even remotely ball up after the six minutes of mixing, but remained dry and chunky.
I even tried adding a tablespoon more each of milk and water, knowing that would throw calculations but hoping that I'd at least get some manner of usable dough. Unfortunately, this was not the case, and I had to simply throw out the wasted ingredients.
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