These are the croissants that I finally succeeded in making on my 6th attempt. I have failed many times with all the recipes that I read. I even thought that this was not my thing. In this recipe, I note what I have learned from my mistakes, and hopefully these will be helpful hints for others like me who have been failing at their attempts. If you follow this recipe and the croissants still don't come out right, let me know, so I can give you advice! Good luck and enjoy making delicious croissants.I updated the recipe to make it very easy to follow.1. Do not knead the dough! 2. Keep the dough chilled at all times! Chill it! 3. Keep your working surface dusted lightly with flour, and dust the dough with a lot of flour until it has a grainy texture. Keep the dough moving while rolling it out. 4. If the butter comes out, cover it lightly with the flour! 5. Roll up the dough loosely so it has space to rise. 6. Make sure to rise the dough until it doubles its original size. 7. Coat the butter with cake flour! Recipe by asaco*

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

This is my basic pastry dough recipe.I love recipes that are versatile and easy.This one is easy, just a bunch of steps.Trust me it's Stupid Good & Worth It!Make Ahead... After 1st chill, dough can be stored in fridge up to 5 days.After 2nd chill, can be placed in freezer up to a month.Thaw overnight in refrigerator... Then make some yummy ho.emade food.Follow me on Instagram & Facebook for more health, life, & spiritual goodies. ♡#DeniseMartin #ThankGodandGreensKitchen #thankgodandgreensgarden

Napoleons are a french dessert, a delicacy of layers of custard and cream between top and bottom filo crusts, covered with molten pink fontant. Also called Tompouce. See my recipe in cookpad.By replacing the flat filo dough with real croissants made from the same filo dough, then slathered with pink fondant on top, you create twice the volume with the same ingredients, a lighter, airier dessert and an eye popping childrens delight.#GoldenApron23

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

Family wanted homemade pizza, went and bought all the ingredients, the pizza dough being last, and I could not find any pizza dough, so settled for croissant dough and I'm glad I did because it came out perfect!

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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

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

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