Comments on: Easy Croissant Recipe

By: Tashi Loga

Tashi Loga — Sun, 06 Apr 2025 16:14:34 +0000

In reply to Kana.

Adding yeast to the dry mixture and cool water left me dough with yeast pebbles throughout. Terrible recipe.

By: Jacob

Jacob — Sun, 06 Apr 2025 15:36:33 +0000

I made these with European butter and they were amazing even though some of the butter leaked out.

By: Bernice Baran

Bernice Baran — Wed, 02 Apr 2025 12:32:49 +0000

In reply to Kana. Ah Yayy! So glad you liked them, nothing compares to homemade croissants 🫶🏼

By: Kana

Kana — Wed, 02 Apr 2025 11:12:01 +0000

Best recipe I have ever made (and I tried many), they turned out bakery worth and so pretty. Thanks for the great recipe and all the explanations, it was very useful. Taste is amazing, I had to stop before eating everything ahaha ! My friends also loved them.

1000/10 ! Absolutly amazing.

Thank you, sincerely,

From an amateur baker 🙂

By: Cindi

Cindi — Mon, 31 Mar 2025 01:22:50 +0000

Wow!!! I channeled the 8% French I have in me lol!! They turned out perfect!!!! A tip to the shorties out there…I used a step stool and used my upper body strength to do all of the rolling. We give this a 10/10!!!! I hope I made me French ancestors proud!!! Thank you!!!

By: Taylor

Taylor — Sat, 08 Mar 2025 00:25:09 +0000

In reply to Bernice Baran.

Ty for the quick reply !! Wasn’t doubting your recipe it just looked more in the pic Ty!

By: Bernice Baran

Bernice Baran — Sat, 08 Mar 2025 00:20:53 +0000

In reply to Taylor. Theyre sliced to make it easier to roll out

By: Taylor

Taylor — Sat, 08 Mar 2025 00:20:12 +0000

That looks way more than 1 1/4 cup butter ?? It looks like 4 sticks I’m about to try recipe is it actually 1 1/4?

By: Mattie

Mattie — Sun, 09 Feb 2025 21:08:19 +0000

These came out great! Nice and flaky. I added chocolate to the middle. The directions were clear and the pictures very helpful.

By: Jess

Jess — Mon, 20 Jan 2025 12:00:45 +0000

In reply to Heidi. I wonder if that's because of how many times this recipe says to fold the dough. Too many layers makes croissants bready and dense. I usually use the Claire saffitz NY times recipe, but it's sooooo tedious. I wanted to try this one since it's quicker.

By: Bernice Baran

Bernice Baran — Wed, 15 Jan 2025 17:33:26 +0000

In reply to Heidi. Curious to see how your croissants will turn out without yeast, keep us updated!

By: Dev

Dev — Fri, 03 Jan 2025 16:20:03 +0000

Hello! Where is the video for the laminating portion, getting a little stuck on how to make it perfect. Thank you!