Best Croissants ever for Daring Bakers

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

I made Croissants before. You know making Croissants is not as difficult as one thinks but it takes a veeeery long time. Single fold, double fold and in between the rest in the fridge. But it’s worth! You will be rewarded with fresh and fluffy Croissants!

Best Croissants ever for Daring Bakers

Unfortunately the recipe for the dough didn’t work for me. I had to add quite a bit of additional flour. I think at least about 50 g. Nevertheless these are the best Croissants I’ve ever made! Thank you Sarah and Julia Child!

Croissants
makes 6

Dough
7 g fresh yeast
3 tablespoons of water
12 g sugar
250-300 g of strong plain flour (original 225 g)
9 g salt
120 g milk
2 tablespoons tasteless oil

Roll-in-Butter
115 g chilled, unsalted butter

For the dough mix all ingredients start with 250 g flour and add more if needed yeast and knead by hand for about 10 minutes until you have a soft dough. Cover and let rise for 2-3 hours or until tripled in size.

For the roll-in-Butter fill butter pieces in a plastic bag and roll into a rectangle. Let cool in the fridge.

For the next steps download the original recipe (pdf) or visit my Croissants post.

Important bake the Croissants in a very hot oven! I baked them for 15 minutes, starting with 240 C and reducing to 220 C after 7 minutes.

I made mine with an almond filling, and enjoyed them with a glass of milk. Delicious!

Best Croissants ever for Daring Bakers

Head over to the Daring Kitchen Headquarter, too. There you will find all the Croissants my fellow Daring Bakers baked.

As these are my best Croissants ever they go also to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More entries and recipes in English.


8 Gedanken zu „Best Croissants ever for Daring Bakers

  1. Your croissants look great! I didn’t have any almond at home but next time i want to try them with almond filling…I love them!

  2. Very nice pictures, and the croissants look great! When following Julia Child’s recipe I also needed to add some flour, I guess flour is not the same thing all over the globe, and mabe flour from the ’60th is not exactly the same flour that we can find today …

  3. I have to say that the croissants look perfect and the colour is stunning a marvellous result. Cheers from Audax in Sydney Australia.

  4. Just beautiful croissants! I don’t think needing extra flour is a true issue, I live close to the coast and on more humid days find I always need extra flour when I bake, just depends.

  5. These look/sound lovely! We tried the Mandelgipfeli with Pseudo-Blätterteig last weekend and they were much appreciated – though pretty filling. (Wii Fit did register some fluctuations in our BMIs that day…!)

    Which reminds me: I wanted to ask what was „Pseudo“ about that Blätterteig. It seemed plenty real to me! :-)

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