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January 1, 2009 / Tony




A really good croissant needs to be a lot of things at once:  tender, flaky, crisp on the outside, buttery, light, airy, yeasty, and just a tiny bit messy.  Much like pie dough, obtaining all of these characteristics takes a bit of work and some good technique.  This is probably why a good croissant is hard to find because they are so darn labor-intensive to make.  It takes a lot of rolling to create the numerous flaky layers that are the hallmark of a top-notch croissant.  In the recipe we used, the dough was rolled out to about 15 by 24 inches no less than 6 times.  It’s also time-intensive with the extended rising and resting time.  Here’s a little photo slideshow of the process:

The dough without any butter:

croissant dough

The dough and butter just before they are incorporated together:


The butter is “wrapped” in the dough:


The dough is then rolled out and then folded:


The croissants are then shaped:



And then brushed with egg wash:


And finally baked:




Leave a Comment
  1. nancy k / Jan 2 2009 9:36 pm

    you know, they make those in little cans…


  2. Monica h / Jan 17 2009 10:24 pm

    Yum. Those look delicious!

    I have been wanting to make homemade croissants for a while now…only with raspberry jam and chocolate inside 🙂

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