Authentic French croissants.
Be careful when selecting your flour. Higher protein flours (like bread flour)absorb more water. If you use something with less protein (bleached all-purpose, cake flour...) you'll need to add more flour to keep it from getting soupy. Use cold butter and work fast so it won't get greasy. You want a thin blanket of butter beneath each layer of dough to build the flaky layers. If your butter melts, it will incorporate with the dough and saturate it. Bon appetit! - 08 Jun 2007 (Review from Allrecipes US | Canada)
I made these three days ago and am starting another batch today. I used my bread machine on the dough cycle but added 1/4 cup more flour as the dough was so soft it stayed on top of the paddle and was about to come out of the pan when mixing. The extra flour helped greatly. After the first rise I took the paddle out and let it rise again in the then turned off machine as it was nice and warm inside. My kitchen was very cold that day. I also didn't let the butter get soft enough, so just sliced it and put it on. This worked out great. Being a retired Grandma, I had all day to play with this. I made them quite small. I got 24 total. I made half one day and let the remainder wrapped in plastic for two days in the fridge. Baked the remainder yesterday and they were fabulous. Hubby loved them. WARNING. Do not bake these on a pizza pan with holes. Smoke from burned butter is not a good thing. Excellent recipe. - 24 Apr 2006 (Review from Allrecipes US | Canada)
The first time I tried this recipe, I completely messed it up, but I decided to give it another try, and they turned out perfect, and tasted just like real French croissants. - 21 Jul 2000 (Review from Allrecipes US | Canada)