Comments on: De battre mon coeur s’est arrêté – Croissants parfaits

By: Stephanie

Stephanie — Mon, 28 Dec 2009 13:37:18 +0000

Hi Fanny,

The recipe looks fabulous.

Could you tell me where I could find ‘du beurre de tourage’ in the Montreal area?

Thanks
Keep up the good work

By: Geof

Geof — Fri, 16 Oct 2009 04:33:48 +0000

These croissants look like those pleasantly plump grubs from The Lion King! I know, that doesn’t make them sound appetizing, but they reminded me, instantly, of childhood memories. (And my sister’s hair getting caught in a portable fan–don’t ask.)

ANYWAY! I wanted to say how brilliant your site is–not only is the layout girly and adorable (love the cursive font!), but your pictures are amazing and breathtaking, and your blog posts are so enthralling.

Quick question: the buerre de tourage– do you just… spread the butter, as-is, onto the dough?

Keep up your blogging–it’s amazing and entertaining to read. (:

By: matt about food

matt about food — Thu, 06 Aug 2009 10:31:58 +0000

Hi Fanny,

Is it possible to substitute fresh yeast with dry ones or other type of yeast? And what is the conversion?

Thanks!

By: Kepykla nr. 5 » Blog Archive » i tried the light therapy from a xerox-machine

Sat, 09 May 2009 14:51:48 +0000

[...] šaltinis: foodbeam. [...]

By: julė

julė — Sat, 09 May 2009 14:07:57 +0000

made them. loved them.

By: Arlette

Arlette — Mon, 13 Apr 2009 23:49:04 +0000

Hello Fanny,

Your Croissants looks so yummy and inviting, I wish I can grap one.
I truly love your blog… and your
posting.

By: Angel

Angel — Sun, 05 Apr 2009 17:48:21 +0000

Those are some of the best looking croissants I have ever seen! Thanks for sharing the recipe. I have a question, though. Just looking at the ratio of flour to other ingredients, I would assume 1000 grams is a typo. Could you clarify the amount of flour required? Thanks!

By: Me, Myself, I

Me, Myself, I — Wed, 25 Mar 2009 07:45:21 +0000

J’adore!!!!!
Thanks for the recipe – these croissants look so mouthwateringly good :)

By: MsGourmet

MsGourmet — Thu, 19 Mar 2009 12:02:20 +0000

Just gorgeous!

By: Giorgia

Giorgia — Wed, 18 Mar 2009 12:44:07 +0000

hi fanny! I was looking for a good croissant au beurre receipt and I stumbled in your beauuuuuuutiful blog… I bookmarked it and I’ll be back very often from now on! :D
i’ve got a couple of question as regards your gorgeous croissants. first: do you think I can reduce the quantity of yeast and make the dough the day before, leaving it double in the night? second: do you think I could freeze the baked croissant? should I have the same result as freezing them after the last proof?
thanks!!!