I wanted to make my mom's favorite croissants at home.It is important to continuously chill the dough to keep it from becoming too soft and difficult to work with. It is even better if you also chill your hands before handling the dough.You may also want to turn down the heat in the kitchen.If you should find air bubbles while rolling, try to gently move it toward the edge with the rolling pin to remove it. Recipe by Myumako

After I tried many recipes, I finally arrived at a recipe that I'm satisfied with!When you are sealing the edges of the dough together during Step 5, try not to let any air in. If a large amount of air gets in, then poke with a toothpick to let it out. If it's a small amount, don't worry about it! The dough will stick to the board and rolling pin as you repeatedly fold the dough, so dust with a small amount of flour. For 10 croissants. Recipe by Chikayan

I wanted to eat some chocolate croissants so tried making some with pie crust.Don't knead the pie crust mixture, if you do, it'll go hard.You can fill these croissants with cheese or caramel instead of chocolate if you like! If you do that make sure that the fillings can't leak out though. Recipe by Fushicche

I had some frozen puff pastry left over and decided to use it to make some snacks.Make sure to press down on the end firmly and bake seam-side down, or it could lift up when baking!You can use a chocolate bar to make these. I used DARS because they come in separate blocks and are easy to cut.Cooking time will vary depending on your oven so please adjust it accordingly. Recipe by *mame mama *

If the croissant turns out well with 100 g of butter, increase the amount to 140 g for super flakey croissants.Please enjoy! Recipe by Ponnosuke

Mixing pure cacao powder and ground fresh hazelnuts and the butter that makes these croissants fluffy, you get one tasty chocolate croissant dessert.I added homemade hazelnut butter with cacao powder to our regular family breakfast croissant recipe. The hazelnut chocolate paste recipe is in our cookpad list.Don’t despair about this recipe having one more step than usual. It repeats the same simple steps for a showstopper result. Every step makes the croissant fluffier.

I tried many recipes, took all the good parts from them, and made this recipe.I wrote down the processes in details, so I think it will be easy to understand.It takes some time to make this, but because of this, you can enjoy a delicious croissants without messing up!The time for the first proofing is just a guide; look at the size of the dough to see if it has risen enough.We proof at a relatively low temperature for the second proofing to prevent the butter that has been folded in from melting.The temperature at which butter starts to melt is said to be 28 to 35℃. The key to making beautiful layers is to not let the butter melt until you bake. Recipe by Nagiry

Pastries made at home for a faction of what you pay at the bakery. You simply have to try this recipe to see how easy it is to make bakery quality pastries in your own kitchen. Read the directions through before starting and understand what you can prep ahead of time to allow yourself the confidence that even on busy days, light flaky crusts and the smell of baking bread are possible. Hope you enjoy and please share your pics of your finished products!

In this receipe 2things play a vital rooe i.e1. Book fold and layering2. Rolling of croissants so that air is pressed out

I used my bread maker to make these fluffy croissants.When you are rolling the dough up, if you pull gently on the edges, it becomes a nice shape once rolled. Recipe by Kotoaji

Even though the croissants are hard to make, I wanted to give it a try.Take out butter from the fridge before you fold in the butter. Recipe by Nahomin

This is an attempt at recreating a recipe from Bread by Us, a bakery in Ottawa. (originally posted on their Instagram account 2020/Apr/03). While the original seems a little short on detail, we managed to fill in the blanks well enough to get good results first time. This is mainly an attempt to record those blanks so that we can repeat this in future.