Comments on: The Croissant Challenge

By: Adriana @ Bittersweet Baker

Adriana @ Bittersweet Baker — Tue, 03 Aug 2010 16:02:55 +0000

Thank you so much for this post! I’ve been wanting to try this recipe ever since I saw Esther Mcmanus bake them with Julia Child on a PBS show. We have just finished devouring them for dinner, and they were so, so good.

Thanks again!
Adriana

By: Cenk

Cenk — Fri, 16 Jul 2010 09:33:25 +0000

Merrill – Thanks for writing. It is indeed wonderful! Hope your croissants turn out beautiful.

By: Merrill Moss

Merrill Moss — Thu, 15 Jul 2010 20:30:54 +0000

I saw Julia’s croissant video a few weeks ago on local Public Television, which got my juices going to execute this fabulous recipe. I am so grateful for your blog post not only for the recipe but all of the back-and-forth with your readers on their experience with it. Isn’t it wonderful that after two years a blog post is still attracting new readers? Just goes to show, good content really is king. Can’t wait to fire up the oven, thanks to your great post.

By: Rick

Rick — Fri, 28 May 2010 19:27:26 +0000

Awesome job my friend they look great thank you got both replying and posting these tasty looking jewels for us to list after

–Rick

By: Cenk

Cenk — Thu, 27 May 2010 13:26:12 +0000

Rick – I like them a bit overdone actually. They didn’t rise too much because I forgot to add that little piece of the reserved scrap dough shaped as a small ball in the center (the “belly” of the croissant plump). I still think of them as a success, considering it was my first time

By: Rick

Rick — Thu, 27 May 2010 11:03:46 +0000

hmmm….
they look a bit over done and like they didn’t quite rise properly?
perhaps the oven was a bit high?
(no 350 is spot on)
puff is a finicky thing it could be something as simple as your hands were too warm when working it perhaps?
in my french cooking class we let it rest overnight not just two hours you indicate but that was a while back (like 1976!) proper puff has 512 layers when you are ready to shape it, and it is awesome stuff well worth the effort!
but if you like them and they taste good, then it’s all good well done
–Rick

By: Cenk

Cenk — Mon, 17 May 2010 03:41:38 +0000

Rizza – Yes, I had a hard time rolling it. Next time, give it a longer rest – makes it easier to roll afterwards.

By: Rizza

Rizza — Wed, 12 May 2010 06:13:06 +0000

hi! just tried making my first croissant! i have a question though did you had a hard time rolling the dough with the butter inside?coz when i made mine, i had to put it in the fridge so the butter woudnt melt. and when i cooked it today, i noticed that yours were so diffrent than mine! haha mine were harder but tasted good

By: Cenk

Cenk — Thu, 15 Apr 2010 18:22:50 +0000

Rizza – Here’s the substitution formula: 100% fresh yeast = 40-50% active dry yeast = 33% instant yeast

By: Rizza

Rizza — Thu, 15 Apr 2010 00:59:09 +0000

hi! saw your pictures while browsing for some good croissants! i have a question though, can i substitute dry active yeast for the compresses yeast?