A lot of (first time) croissant bakers ask pretty much the same questions when tackling this challenging pastry. We composed a list of the top questions with our answers. Pretty sure your question will be… [Read More...]
Laminated dough
The one day version of our croissant recipe
With this fast version of our original croissant recipe we want to show you how to do it all in one day and still get a very satisfying result. Plus our tips on retarding and freezing your croissants! Remember… [Read More...]
Kouign-amann: Breton pastry with a hint of salty caramel!
This interestingly named concoction is a regional specialty of the Bretagne region in France. After trying out a few different combinations, we came to the perfect sugar and salt ratio to give our version of this pastry the most… [Read More...]
Pinwheels & pain aux raisins
The dough from our French croissant recipe can be used for a lot of other delicious bakes. From pain au chocolat to all kinds of wonderful Danish. The success of all these… [Read More...]
Classic French croissant recipe
With this recipe we want to give you the exact directions on how we go about making classic French croissants. The recipe is an adaptation from the recipe… [Read More...]
Dutch ‘Appelflappen’ with home made rough puff pastry
The English call it rough puff pastry, the French ‘feuilletage minute. A great dough to have in your arsenal. It rises slightly less than the more elaborate puff pastry (about 75%) but it is so quick and… [Read More...]
