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.

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

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

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

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*

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!

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

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

I love croissants and kabocha squash so I wondered if it's possible for anyone to make them together.Because there isn't any butter folded in, anyone can make these croissants quite simply, just make sure to roll the dough out gently.Depending on the amount of water in the kabocha squash, cooking times may vary so please keep an eye on the croisssants and adjust accordingly. Recipe by suzu-ren