Comments on: Croissants – A La Julia Child

By: Mervi Karttunen

Mervi Karttunen — Thu, 02 Feb 2012 23:25:12 +0000

Hello,

The gift that keeps on giving. You have shown us your love for baking and assuring that Julia Child’s legacy lives on.
After reading your step-by-step instructions and the effort you had put on publishing yours – the least I can do, is to thank you.
I will bake mine shortly.
Happy baking!
-Mervi

By: Ken

Ken — Thu, 12 Jan 2012 20:28:37 +0000

Gabi, very nice post. I particularly like they way you wrapped the text around your photos. very clever!

By: Hannah

Hannah — Thu, 05 Jan 2012 18:10:57 +0000

We had the most wonderful chocolate croissants in the DR 2 weeks ago. I wanted to make some for my college friends and found your recipe. Just bought the ingredients and can’t wait to try it!

By: Gabi

Gabi — Tue, 27 Dec 2011 16:39:29 +0000

Hi Janie! Thanks for writing! It sure can be a bit intimidating and honestly it sure was for me. But start with the thought in mind that you will make mistakes anyway and that will automatically lower your expectation. But really, if you follow the recipe you will be able to make a great croissant – Let me know if you need help. Cheers!

By: Janie

Janie — Mon, 19 Dec 2011 11:41:16 +0000

This is a great recipe description/blog. I have been wanting to make my own croissants for so long, but always been a bit scared, as all the recipes I have read seemed a little complicated, but this makes it so clear and the step by step photos are super handy!! Thankyou!!!

By: Meena

Meena — Thu, 01 Dec 2011 18:28:54 +0000

Hi Gabi,

Lovely step by step Demonstration and your photos and comments in it made it more lovely.I was searching for croissant recipe and landed in yours. I made mine today ( Preparing from yesterday) and it came out pretty Good ))) Thanks a lot for a lovely recipe and i’ve also given the link of yours to my friends in my Facebook page( not a recipe one). Once again Thanks a lot and Great Job. Keep Rocking!!!

By: lili

lili — Sat, 19 Nov 2011 16:50:57 +0000

i love this recipe, made it 4 times already, thank you

By: Nene

Nene — Sat, 19 Nov 2011 15:30:32 +0000

This is a beautifully done recipe/blog. I’ve been cooking French food professionally for 10 years and it is nice to see a recipe so well explained/photographed. Thank you so much for your time and effort!

By: Linh

Linh — Thu, 17 Nov 2011 01:52:42 +0000

Gabi,

I just want to say thank you! I have tried this recipe twice. Once with bread flour and the other time with pastry flour. It turned out that pastry flour makes the world turn around for my croissant. So. Good. Though my egg wash was too concentrated and resulted in a slightly harder shell, it was still very very good.

Thank you for the instructions with all the pictures. They do help a lot. And you are so sweet for replying to everyone’s comment

By: Gabi

Gabi — Wed, 16 Nov 2011 18:51:19 +0000

Hi Pawan – I didn’t tried using other butter ratios but I don’t believe having 30 grams less (if you double the recipe) would hurt. The chilling would be before making the folds and in between the folds. Chilling will help you roll the dough – otherwise it would be too stretchy. Let us know how it turns out!