The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

croissant fever

devil's picture

croissant fever

first try without experience:


this is the result

it's good looking but it's very hard.

second try with hope:

BUT,where is my rolling pin?

I use my hand to flatten the dough.And,I get these cutie shape croissants.

and finally,


yes, this is what I suppose to get(soft and crunchy croissant). YEAH!




BreadintheBone's picture

I think you need to find a croissant recipe. It's a layered dough, and a bit of a pain.

The first step is okay. Once you roll out the dough, you take a block of chilled butter about the same weight as the dough and fold the dough over it. Then roll it out again and fold it. Chill it for a while, then roll it out again and fold it. Roll and fold, then chill. Roll and fold, roll and fold, then chill. Offhand, I think you do this five times. It's been a while since I made them.

THEN you roll it into a square, cut the triangles and proceed as you did. They're very neat, BTW.  Brush with egg and bake.

The things are half butter, which is why they're so delicious, and the roll-and-fold means that you've layered the butter and the dough to make a lovely flaky pastry.

giertson's picture

I could be wrong, but to me the pictures reveal a layered dough. The sequence jumps from 'just rolled out' to 'triangles', but you can see little discolored tears indicating that butter was folded in. Also, some of them did appear to have many thin layers in the final bakes.

devil's picture

i miss out to take photos of some important steps bcoz my hands are oily after taking the butter. 

cake diva's picture
cake diva

I suspect it might be a quick-rise yeasted dough shaped into crescents.  I just don't think anyone would go through all the trouble of making croissant the old-fashioned way and only make a small batch. They look good though! -- cake diva

Green Tea's picture
Green Tea

Wow!  Looks wonderful!  So many people are making croissants these days... I need to too! :)

devil's picture

the butter melt and flow out to the pan during the baking time.does this happens when you all bake croissants?

Amori's picture

I gave up making croissants years a go due to the work & calories involved, true thing, no yeast was involved. I didn't get butter flow but the pans looked shiny where the croissant was layed. Thanks for posting!

BreadintheBone's picture

I can certainly understand that! Oh, well, needs more practice, then. May I come and help you eat up the ones you create during practice?

devil's picture

i think i need to be more hardworking so that i can get my perfect croissants.