Share a little about the ingredients and techniques used to create this dish/item. Unsalted Kerry Gold Irish Butter, SAF instant yeast, chocolate batons, nonfat milk powder, Baleine fine sea salt, King Arthur unbleached all-purpose, flour, eggs, sugar. What are you most proud of? Just trying to make them at home because they are a bit labor intensive, though a lot of that time you are just waiting for the dough to chill in the fridge in different stages of the process. And I'm proud of the rise in my dough and that they taste great! What advice would you give someone starting this project? Read through the entire recipe and info list first. Then watch the Supplies video segment so you can see the importance of using specific ingredients and tools (like a good rolling pin). Then buying the ingredients/supplies and watching the videos all the way through at least once. And take notes on your recipe sheet because the instructor has good tips that are not included on the recipe list that might help you be more successful when baking. These notes will also help you when you make the croissants again later.
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