Does anyone make their own croissants?

[MarshaBradyo]

We’re trying but wondering how hard it is, and how you proofed them etc

Not sure if it’s a too hard hill to climb

I always make them from scratch for Christmas breakfast. It's a bit of a palaver but they do taste amazing.

Do you do three day recipe and how do you proof Pat?

Our oven isn’t low enough in temperature

I did it once only because I was horrified to see how much butter really goes in to them! And to be honest they didn't rise very well.

Once, but the effort to result ratio wasn't worthwhile for me.

Did it once, now get frozen ones or the fresh dough in a can

I did. Once.

Never again. It was time consuming, tedious, and my efforts were definitely not appreciated by those that ate them.

Yes it does take 3 days and I prove them slowly in the fridge on Christmas Eve, then take them out early on Christmas morning for a final prove in the kitchen before baking them.

Initially I had problems with butter leakage, but I have got better with practice.

I love making laminated pastry!

I would read through a few different recipes to find one that will work for you.

You will also need quite a lot of worktop space to roll out the dough and shape it.

Definitely don't prove them in the oven, even at a low temperature, as that will melt the butter, which you really don't want.

No. It's pointless faff.

Life is too short unless you’re making them at industrial levels.

I moved to France to avoid ever having to do this. Good luck though, I bet you'll enjoy them however they come out.

God, no. Definitely on my ‘la vie est trop court’ list. And however hard I tried, my croissants would never be as good as the professionals’, so I will leave it to them.

You can buy frozen ones to bake at home from M&S. I think it’s better for everyone not to see the amount of fat required.

I have never put more butter on a croissant to eat it since I first made them and realised how much butter is already it them 😆

Ok thanks

It’s actually Ds doing it for FN at school. He’s really into the technical side but sadly on day 3 just as we were to proof something went wrong and the dough kind of collapsed 😫

Not sure whether to go again or switch to another French recipe. He gets 45 min in class and so much takes longer than that (croissants can be pre prepped but if no pre prep then all in class).

They need to be proofed at 25 degrees which is too warm for the house so just working out that too.

I appreciate his determination so not sure whether to fold or persevere

I did it once in lockdown but I seem to remember that the dough had to be left overnight. They tasted wonderful but not good enough to make me want to do it again.

You can prove at a lower temperature, it will just take longer.