Comments on: croissants 2 (martha stewart)

By: Emily Rose

Emily Rose — Fri, 13 Nov 2009 18:33:24 +0000

I’m impressed that you even tried to use fresh yeast- I ALWAYS use dry because I’m scared of the fresh stuff! Definitely try them again- the rolling method does look beautiful!

By: Lisa

Lisa — Fri, 13 Nov 2009 14:00:05 +0000

You have no idea how many times i’ve made croissants and they NEVER turned out right! If I figure it out one day i’ll be sure to tell you how i did it!

By: Irina@PastryPal

Irina@PastryPal — Thu, 12 Nov 2009 21:58:42 +0000

Do try them again. I don’t think it’s you. If there was no rise, maybe the yeast wasn’t alive and kicking anymore.

By: Hélène

Hélène — Thu, 12 Nov 2009 18:51:21 +0000

I love croissant with chocolate inside. So yummy. I’ve never made them.

By: ErinsFoodFiles

ErinsFoodFiles — Thu, 12 Nov 2009 17:43:05 +0000

Hahaha… those are ugly. But I have no room to talk because have you seen my croissants? Oh wait, I haven’t ever made them!

I absolutely adore your blog, and I love that you post your failures as well as triumphs. It makes you human!

By: Dolce

Dolce — Thu, 12 Nov 2009 16:34:59 +0000

Well, congrats on your croissants. I am not brave enough to work on croissants, I have never tried baking any… Is that a shame for a French girl??

By: Tracey

Tracey — Thu, 12 Nov 2009 15:50:09 +0000

Well kudos to you for trying to make croissants from scratch! I’ve owned Martha’s Baking Handbook for years now and still haven’t attempted them. I look forward to the rest of your posts about experimenting with them!

By: Rebecca

Rebecca — Thu, 12 Nov 2009 15:44:01 +0000

Hey, Bridget! I used to work at a bakery making croissant from scratch every day, so maybe I can help.

It looks like maybe the butter block isn’t spreading all the way out to the edges of the dough. When you look at the rolled out rectangle, sometimes you can see where the outline of the butter inside might stop a few inches short of the edges of the dough. A simple cheat is to take a pizza cutter and trim away the edges without butter, then lay those strips of dough in the center of the rectangle, and continue folding. Otherwise, the dough that doesn’t get the butter will turn dark and bready instead of flaky.

Hope that helps!

By: Sarah, Maison Cupcake

Sarah, Maison Cupcake — Thu, 12 Nov 2009 12:14:14 +0000

They’re looking pretty darned good to me! Thanks for tip about elongating the triangles, I wondered why mine looked such funny shape the one time I made them. I will have to try again.