Comments on: Is there a better way to start a Sunday morning...? - Part II

By: Sabine

Sabine — Sun, 01 May 2011 12:46:27 +0000

This may be a bit late seeing as the last post was over a year ago, but the Münchner Boulangerie in Schwabing (Bauerstrasse) has amazing croissants that will make you weep with pleasure - just for those days when making your own would interfere with baking four three-tiered cakes like you promised your best friend for her birthday. Sigh.

By: Adie

Adie — Sat, 13 Mar 2010 21:11:58 +0000

hey!
according to the instructions, this means that the dough has to be folded into thirds, then folded again and again. the refolding makes it so small that the last part is too difficult to fold. i saw a recipe online where someone had folded it, turned, rolled it out again and then folded it, rolled it out again, about 6 times. is THAT what is supposed 2 be done or just folding 4-5 times? if you see the picture of your first fold, then according to instructions it can only be folded twice or 3 times max. no more.
can you elaborate? im trying this nonetheless!

By: Vancity Allie – the blog of a Vancouver girl who lives and breathes the West Coast » Blog Archive » HOW TO MAKE CROISSANTS (AND SCONES)

Fri, 08 Jan 2010 21:02:52 +0000

[...] really covered it at all. I did a search online but was pretty unsatisfied. I finally found one that looked like it would work (and altered the steps a bit, added fillings etc), and I set out on [...]

By: Allie

Allie — Fri, 25 Dec 2009 01:47:58 +0000

Thank you!

By: Allie

Allie — Mon, 21 Dec 2009 00:43:15 +0000

Hi I am making this recipe RIGHT NOW! Can you tell me if the "butter" you call for is SALTED or UNSALTED? Thank you! Love your blog! Nicky: Unsalted. I always use unsalted butter, otherwise I would clarify it in the ingredients list.

By: Juris

Juris — Tue, 15 Sep 2009 22:30:08 +0000

Your images look grand but I found this to be a terrible recipe. Considering the complexity of croissants, the instructions you give are horribly vague.