Comments on: The one day version of our croissant recipe

By: Weekend Bakers

Weekend Bakers — Thu, 29 Feb 2024 07:16:09 +0000

In reply to Rose. Depending on experience and how you handle the dough, it will take at least 6 to 7 hours, so you should make sure to be able to take a whole day where you can concentrate on the recipe.

By: Rose

Rose — Sun, 25 Feb 2024 21:48:05 +0000

How long dos this take in total

By: bri

bri — Sun, 03 Sep 2023 02:54:55 +0000

so glad to find this, i really wanted croissants last week but i didnt want to wait so long lol!
came out really delicious, of course i still need practice and my lower than ideal fat percentage salted butter did break , but it still came out so great.

starting the original 3 day version with better butter now!

By: Hussein Ghandour

Hussein Ghandour — Fri, 26 Nov 2021 11:24:49 +0000

In reply to Heela. Hello. You have to leave the dough for about 5mins on the bench/table after removing from fridge. It’s shattered because the butter was still very cold. Letting the dough come up to temps a bit will offset that.

By: nidhi

nidhi — Tue, 16 Mar 2021 19:24:08 +0000

In reply to queencafe777. She said she is making them for her nephew who cannot have dairy.

By: queencafe777

queencafe777 — Sat, 30 Jan 2021 00:50:30 +0000

In reply to Mary. So much work and you are using margarine? No way I will do that. Spend a little more money to buy 85% full fat quality brand unsalted butter and you will get fantastic croissants! Thanks

By: queencafe777

queencafe777 — Sat, 30 Jan 2021 00:44:47 +0000

Proofed for two hours in my kitchen aid oven with bread proofer.
Preheat oven st 440 convection. Baked convection 375 for 20 mins. Cover with foil if browning too quickly in the last 5 mins. Perfect

By: MC Candy & Bake

MC Candy & Bake — Wed, 13 Jan 2021 19:07:38 +0000

The video mentions putting the dough in the freezer for twenty minutes, but I see no reference to that in this article. Could I get some clarification on whether or not this is recommended?

By: Ricardo

Ricardo — Sun, 06 Dec 2020 23:38:44 +0000

Hi, I love this recipe and gives me great results but for some reason my croissants smells funky sometimes and I can’t explain the smell but seems that something is off… Does anyone have the same thing and knows the reason? Keep in mind that I’m always using fresh and top ingredients. Maybe I’m overproofing but once again this happens in the same day or 3 day recipe!

Cheers
Ricardo

By: Heela

Heela — Wed, 02 Dec 2020 04:18:23 +0000

Hey,
I made croissant with the one day recipe and at the first time I rolled the dough with the butter it was rolled perfect, but in the second time the butter break. I used a butter with 82.5% fat. What can I do?

By: Mary

Mary — Fri, 20 Nov 2020 17:27:15 +0000

In reply to Mary. I should have also added that I had to use water in place of the milk (due to no dairy) but I had done that previously on a batch that used butter and had no problems with it.

By: Mary

Mary — Fri, 20 Nov 2020 17:23:58 +0000

Thank you so much for posting your recipes. I have made both the 3-day and 1-day versions of croissants several times with great success. I plan to bake them for my family as a holiday treat this year.
In the 3 day recipe you mention that margarine can be used in place of butter. I would very much like to make a batch with margarine for my nephew who cannot tolerate dairy.
My first attempt was…less than satisfactory. I’m not sure if I got over confident and didn’t develop the dough enough before beginning lamination (it tore on one corner) or didn’t chill enough between each lamination steps or something else. I found the margarine very frustrating to work with as it was much softer than the butter straight out of the fridge. I also had several of the laminated layers peel away as I was rolling out the dough for the final shaping. I received several complements on them from the coworkers I gave the test batch to, so they looked and tasted ok but were incredibly frustrating to make.
I’m on the point of giving up making my nephew croissants for Christmas and making him some other pastry but I’d still like to master the croissant with margarine in the future.
Do you have any suggestions for working with margarine? I tried one brand that I saw recommended but I’m wondering if it simply was too different from butter in how it responds to refrigeration. Any idea what properties to look for in a margarine to have more success next time?

By: Weekend Bakers

Weekend Bakers — Fri, 06 Nov 2020 16:38:44 +0000

In reply to The croissant enthusiast.

Hello CE,
Your assessment is accurate and whenever butter uses out something is wrong of course, so maybe the weather was different too that day and you needed more fridge time because the handling of the dough took you longer.
Keep making notes of what works and what doesn’t and just go on to the next badge!

By: Perri

Perri — Sat, 31 Oct 2020 23:25:41 +0000

In reply to Weekend Bakers. Thank you! Not sure how I missed that.

By: Weekend Bakers

Weekend Bakers — Sat, 31 Oct 2020 12:05:03 +0000

In reply to Perri. See under 'other ingredients' just below the first ingredients list of the dough for the rest of the butter! 28o g

By: Perri

Perri — Sat, 31 Oct 2020 10:28:03 +0000

The recipe says 40 g of butter. Is it supposed to be 400 g? I saw the same on the 3 day recipe.

By: The croissant enthusiast

The croissant enthusiast — Fri, 30 Oct 2020 07:23:44 +0000

In my first attempt, I used a small batch i.e. 1 cup flour and adjusted all the other ingredients accordingly. The results were fantastic and I really enjoyed the croissants.
In my second attempt, I wanted to make a larger batch so I used 4 cups of flour and adjusted the other ingredients accordingly, but decided to go for more butter than necessary probably about 400-450 gms.
I immediately faced problems in the folding phase. The butter would not get incorporated well with the even dough, even though the lamination of the butter was perfect. Every time I folded the dough, butter would ooze out from the sides or the dough itself would tear in between exposing the butter.
I did somehow manage to roll the dough into croissant shapes by dusting flour wherever butter flowed out. I proofed them and baked them but noticed butter sizzling on the baking tray, indicating it had flowed out.
I’m pretty sure I proofed them enough since they did develop in size, but after reading your article, I guess the croissant pieces could have used a longer proofing period.

By: Weekend Bakers

Weekend Bakers — Wed, 03 Jun 2020 14:33:08 +0000

In reply to Marilyn. Hi again Marilyn, We are all only human. What you describe is exactly what we and a lot of other bakers experience. Baking can be a form of relaxation and welcome distraction, but when you are stressed and your head is full of other stuff while busy with such a complicated bake, things will often not go exactly as planned. It is not something you can do on the side while also juggling several other things. Your self-understanding will only help you become a better baker!

By: Marilyn

Marilyn — Mon, 01 Jun 2020 14:50:20 +0000

Despite making several times still a lot to learn the process. Some time I got perfect croissant sometimes I’m not fully satisfied the result. Depend of my mood when I’m under pressure it didn’t come as I wanted to be.

By: Weekend Bakers

Weekend Bakers — Sat, 09 May 2020 07:04:39 +0000

In reply to Mehru.

Sorry Mehru, it is such a challenge under your conditions, especially if you are still learning and are not that speedy with the process. You can check our tips here for next time, also about baking in a hot climate: www.weekendbakery.com/posts…questions/
Make sure to use the fridge a lot and work during the coolest period, so winter is a very good idea.
Just to let you know, most people, including us, have had very bad first croissants!

Let us know how it goes in winter,
Marieke
WKB