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

By: Ya-Roo

Ya-Roo — Tue, 31 May 2011 15:20:49 +0000

I will be attempting this like today…There are no decent croissants in New York City. Very sad considering how many great restaurants we have!

By: Lucy

Lucy — Mon, 30 May 2011 20:05:37 +0000

I just got around (2 years later, sorry!) to trying this recipe, dear and WOW this IS the BEST croissant recipe. I have done many recipes and this one is the best so far.

By: John

John — Tue, 10 May 2011 07:46:15 +0000

Hi Fanny this is a wonderful blog and a total inspiration, thank you!

I have made your croissants today and your instructions are easy to follow and the results LOOKED perfect but were a little heavy. Can you recommend the best type of flour to use please? I used strong bread making flour.

Thanks so much

John

By: Raven

Raven — Fri, 01 Apr 2011 21:54:01 +0000

Hi I stumbled across this post a few weeks ago and finally had a go at making them. They didn’t look as good as yours but the flavor was definitley delicious – I’ll have another go and see if i can get them to look at bit nicer!

By: Tulum

Tulum — Mon, 13 Dec 2010 16:39:40 +0000

You don’t have a picture step by step guide do you. I’m still a little confused about the folding, but really want to have a bash at making these.

By: Mikael

Mikael — Tue, 20 Jul 2010 09:01:01 +0000

Hiya,
So I had a day off from work today and instead of sleeping I thought I’d eventually muster up the courage to make croissants. I stumbled across your page and thought I’d give your recipe a go.

THEY WORKED! And in my morning daze I accidentally swapped the amounts of butter (180g in the pastry as well as folding into the pastry) and they still came out.

Thankyou!

By: a2

a2 — Sat, 26 Jun 2010 22:48:04 +0000

gorgeous, plump and indeed perfect. Thank you for the detailed instructions.

I love your pastry stall initiative :)

cheers.

By: Olly

Olly — Thu, 20 May 2010 14:37:59 +0000

Hi Fanny these are great! Only problem is how do you stop the butter breaking up when rolling (after chilling)? Do I have to leave the dough in the fridge for an hour between folds or can I reduce to maintain butter softness?
Sorry for my ignorance but any help much appreciated,

Olly.

By: Olive Glass Button « ShopBritexNotions & Britex Fabrics

Olive Glass Button « ShopBritexNotions & Britex Fabrics — Thu, 13 May 2010 23:31:29 +0000

[...] Paris, and I order room service. Breakfast is a couple of pastel candy mice from Ladurée, a warm croissant and hot café au lait on the hotel’s balcony. I’m only in Paris for a few days before the [...]

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