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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Unfortunately I didn't have the positive results many other reviewers had. As a novice baker, I hewed closely to the instructions. I did mix the dough by hand (I don't have a stand mixer) and lowered the baking temp as suggested by other reviewers. My croissants turned out much smaller and denser than I expected. I also didn't get an even bake, with very dark bottoms and underdone insides. A bit disappointing for all the work that goes into these - my arms are still sore from rolling! I would still try again if I knew where I went wrong.
Thank you for sharing this great and easy croissant recipe.
I've tried both measuring and weighing ingredients and had no issues either way. They also freeze well after baking.
I don't understand the reviews saying there's too much flour - I have made this recipe in hot and cold weather, on extremely humid and extremely dry days, and the dough has always come out great. I even forgot the butter in the dough once, and the dough still worked up fine (harder to roll and not quite as tasty once baked, but salvageable).
Thank you JH for a great and easy croissant recipe!
So I had a bit of both of the pro and con reviews. I'd say a bit too much flour, but the dough worked up nicely. Regrettably, it was a VERY hot few days and that could have effected the loft as well as I probably didn't pull the triangle long enough. But the taste was good and slightly under done inside wasn't gummy. I did cook at around 390 degrees.
I did work in the morning though to prevent any heat effects. I am freezing the remainder of the pre formed pieces without the wash per one review. My French butter turned out to be salted which didn't detract too much from the authentic flavor, but I would use unsalted next time.
My only real complaint is that following the dimensions of the rollouts, they turned out to be TINY! Cute, but I'll cut them bigger next time!
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