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Croissants

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Follow our step-by-step recipe to make a classic baked good worthy of a French pastry shop.

Source: Martha Stewart Living, May 2006
Yield

Ingredients

For the dough

For the butter package

For brushing

Directions

Cook's Notes

The butter used for the butter package must stay cool. If it begins to melt at any point, refrigerate it briefly.

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Reviews

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How would you rate this recipe?
149
  • BakingfanaticUK
    1 JAN, 2014
    A marvellous recipe. You cannot beat a bit of elegant vienoisserie!
    Reply
  • Maura Pet
    9 DEC, 2013
    this is the best recipe online!! If you are a beginner this is the way to go! I do like to use the cross method to wrap the butter up, I have found it doesn't leak through that way, I have tried so many ways. This dough is fantastic and easy to roll! Thank you for sharing!!
    Reply
  • Abdul wahab
    7 DEC, 2013
    Mouth watering delicious foods is here.. wow!!! Homemade Croissants Recipe
    Reply
  • Nicoo
    9 DEC, 2011
    Being French born I found this recipe being an excellent one! I have tried a few recipes in the past and this one takes you really step by step. If I have to make some changes for next time I make them it will be to lower the oven and reduce the butter a little. Thanks Martha for all your wonderful shows. Being French born
    Reply

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