Croissants- mixed method

Project Description

What are you most proud of? rather good layering. I feel I am on a good path What advice would you give someone starting this project? this is my second batch of croissants using Colette's instructions. (but I have tried croissants many times in the past, with mixed results) i have to be honest - I made these mixing Colette's method and Peter Reinhart's method (Artisan Bread Everdy Day)) But I am hugely thankful to Collete: it is only following her instructions that I have understood where I was making mistakes. She is an excellent instructor. My advice is to be very, very neat in the beginning: do use that ruler, stick to the dimensions ecc ecc... I found Peter Reinhart's recipe a little easier to follow in terms of quantities, but Colette's instructions are better (for me). do not give up if the first batches are not as good as u wished... I am a rather good cook and croissants have proved amongst the most difficult things to make in the kitchen (far more difficult than sourdough bread, for instance)... and one more thing_ as with other aspect of cooking, the real secret is: make them, and again, and again, and again ecc ecc.-- only practice makes perfect. stefano, Dorset, UK

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