Easy Croissants (with photo)

[meganjane]

After eating two, I will try again, but with this recipe here
 

[nonomix]

Megan, where are your pics so we can drool on your fabulous croissants??

I also gleaned a tip from a French video: to help you roll your butter at the right size, take a big sheet of baking parchement and fold it in 2. Place the butter near the folding edge and enclose it with the baking parchement, folding the paper into a rectangle of the size you want the butter to be. With a rolling pin tap on the butter or roll it until it reaches the edges of the baking parchement folds all around. Hope it's clear (it's easier when you see it on the video!!)

[Ilaeria]

I'd never even considered making croissants before, but I decided on a whim last night to make these for Easter breakfast when I realised I had all the ingredients in the cupboard.  They were absolutely amazing and my husband can't stop drooling.  Perfect on their own fresh out of the oven or with a little butter and jam.  Here's my pic: http://instagr.am/p/JIuTGAoFO7/

[judydawn]

That's the best batch of croissants I've seen Ilaeria, no wonder your DH was drooling - well done.

[Lellyj]

Wow!  How beautiful, well done Ilaeria!!  I had a very succesful foray into the world of baking cinnamon scrolls this Easter Sunday morn--now I'm encouraged to have a go at the croissants which I still haven't tried.  Great work!

[meganjane]

Megan, where are your pics so we can drool on your fabulous croissants??

Thanks for the tip nonomix. Here's a pic on my blog: Croissants

I played with them too much and re-rolled the ones that didn't roll properly, so they weren't as light and fluffy as they should have been.
They were delicious the next morning for breaky with bacon, cheese and tomato baked in the oven until the cheese melted...

Ilaeria, yours look superb!

[nonomix]

MeganJane & Ilaeria
I will have to try this recipe (I attempted to make croissants twice but it was a disaster each time and I think it was partly because both recipes weren't good)...

[meganjane]

Nonomix, give them another go, but make sure you allow plenty of time for the rolling and refrigerating.

[cookie1]

Ilaeria your crossaints look amazing. When I attempt them I usually set aside a whole day for the running back and forth.

[Jamberie]

I Love this recipe!
I made it years ago...maybe 15! But back then I didn't have a TMX to make the process quick.
I don't bother rolling out the butter between two pieces of cling wrap...I take the butter straight from the fridge and use my cheese slicer to slice it (surprisingly like greasy cheese!) then put it straight on top of the pastry.
I'm not too fussed on the shape, as long as it resembles some form of rectangle it seems to work out.
Here are my pics of slicing the butter and the odd shape of my dough...finished pics will come tomorrow morning I'm hoping to do a couple more 'rolls'before I got to bed and then then final cut & roll in the morning.

[cookie1]

I have just eaten dinner but my mouth is still watering at the thought of lovely croissants. I'm sure they will taste lovely. I like the butter hint too, thanks.

[Jamberie]

Yum, yum, yum! We just ate these for breakfast
Will definately make these again (it gets easier with practise) -but not too often 

[Kimmyh]

We had these for breakfast today. Thank you for converting. I have the original bread machine recipe and was going to try it. Very pleased to find it on the forum already. Made some traditional and some ham and cheese, like bakers delight, sort of. Great easy to follow recipe. Thank you will make again.

[judydawn]

Nice breakfast Kimmy, great job.

[BeezeeBee]

Nice, Kimmy