Posted at August 23, 2015, 8:52 pm:
What's the best recipe you've used to make croissants for the first time?
I've looked at a few recipes so far. Though the basic process is similar in that they all make a dough, encase the butter, and roll a half dozen turns, there is really a lot of variation in the details of the technique. There are even 2 slightly different versions by Silverton (one in her book, one on Martha's website). My personal experience with pastry for pies tells me these "details" can make the difference between failure, success, and great success.
Also, when I make tarts, I find that starting it on the stone that lives on the bottom of my oven really helps in creating flakiness. Can I assume this will be a safe place to start the croissants, too?
I have some time to research this as I'll be living without an oven for a couple weeks. When I do something that takes this much effort I want to be sure it turns out, even the first time. And I'm not an instinctive baker.
Added note: Thought I'd mention that without guidance to another source, I'm inclined to use Biranbaum's recipe as she has SUCH detail. While I'd made pie crusts long before reading her book, I did find details that helped refine it and eliminated my pie-anxiety.
Original of the message was taken from http://www.cheftalk.com/forums/
Replies:For a first timer, I would go with Esther McManus.
I have used Ester McManus' recipe in Baking with Julia with great succ...
I third it, go with the recipe from Baking With Julia.
Thanks, I'll order the book while I'm away.
You know.
I used Nancy Silverton's recipe from Pastries From La Brea Bakery.
Nancy, I've been reading a number of recipes on croissants.
Isa, I've only used her recipe for the orange poppy seed cake.
Alexia,
I would add a fifth one: on a warm day, WORK QUICKLY!
I...
Thanks Kimmie, I'll add it to the list.
Barb, I do the same thing.
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