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Croissant Dough

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How would you rate this recipe?
16
  • David3773
    21 SEP, 2017
    Love it! I made it many times and it turned out perfect.
    Reply
  • larsonmackiclo
    17 APR, 2017
    Fix the [filtered]king recipe, Martha. We don't all have offshore banks full of millions of dollars for milk, flour and butter! Really wish I had scrolled all the way to the comments before making this crapsterpiece. I added more liquid but not enough and now I'm at the butter stage rolling out hard pasta sheets..Not springy dough!
    Reply
  • john.n.gardner
    21 FEB, 2017
    PLEASE FIX THIS RECIPE. I JUST MADE A BRICK trying to make a double batch
    Reply
  • MS11583070
    16 SEP, 2015
    Has the recipe been corrected and I should make it as is, or should I halve the flour, as per one commentor's instructions?
    Reply
  • mmota
    13 JAN, 2015
    There is a big mistake in this recipe. The flour amount is double what it should be. Anyone trying to accomplish a "sticky dough" will fail and probably throw away the crumbly mess this makes. If one uses 1 and 3/4 cups flour, the recipe amounts will be exactly the same as Julia Child's croissant dough recipe. Hope no novice cooks were discouraged by trying to produce a dough with the wrong amount of flour. I doubled all the other ingredients and the croissants came out perfect.
    Reply
    • MS11583070
      19 SEP, 2015
      Has the recipe been corrected? Not sure if I should use this one, or if its been amended.

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