Serena Michelle on

Day One - Butter Block & Dough

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Butter block

Created in this Craftsy class

Classic Croissants at Home taught by Colette Christian

A flaky croissant fresh from the oven! Pastry chef Colette Christian will teach you how to create these buttery pastries in your own kitchen.

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Here are some details about my project:
Category Food & Cooking
Serena Michelle on

Share a little about the ingredients and techniques used to create this dish/item. I followed the recipe almost entirely. Initially I planned to use (Bob's Red Mill) organic unbleached white flour - as I typically prefer baking with organic flour. However, after watching the videos my youngest sous chef (5 year old) was adamant we use King Arthur flour. Costco doesn't carry Plugra (at least not in San Diego) - and it was ridiculously expensive at Whole Foods ($5 for an 8 oz. block). I bought one block and substituted the remaining amount with Kirkland (Costco brand) unsalted butter. Plugra is definitely superior taste wise - but very reminiscent of Land o' Lakes - so I will likely use that next time instead (it's more affordable and accessible than Plugra).

Serena Michelle on

What are you most proud of? I'm proud how successful everything turned out.

Serena Michelle on

What advice would you give someone starting this project? WEIGH YOUR INGREDIENTS! I believe this is probably my best advice/recommendation. I weighed everything in grams and found that 2.5 teaspoons of yeast did not weigh 10g - it was actually closer to 3 teaspoons. I also discovered my Pyrex glass measuring cup is off - because 16oz of measured water actually weighed more than 17 oz. It may not seem like a problem for most people - but it can be problematic. Follow the recipe as closely as possible the first time through - if only to get accustomed to the process and technique.

Serena Michelle on