European
Yeasted Puff Pastry
Popular on Food52
9 Reviews
Tiffany R.
November 15, 2021
Erin - I love you! Your recipes are a NO FAIL. Always perfect for me, always clear and concise, always my "go to."
THANK YOU!!!!
THANK YOU!!!!
stillcool
October 20, 2021
I am so very impressed with you, and your recipe. I've made croissants before, with various results, but this recipe and your illustration has made the process so much easier. Start to finish. Can't thank you enough
midaaza
May 25, 2021
thank you so much for being such a lovely person and for this great recipes 😍😍😍😍😍😍
ShwetaKM
April 21, 2021
This recipe was so easy to follow. Erin makes it all very simple. The video is informative and helpful. I halved the recipe and used the dough to make croissants. They were delicious. Definitely going to use this again. Thank you for this recipe!
ChelseaTemple
April 5, 2021
Used this for morning buns after having multiple problems with another recipe. Wow. Flakey, fluffy, buttery perfection. Dough was a delight to work with too.
Susan C.
March 28, 2021
I made this dough a few days ago. The recipe was very exact and the video was most helpful. I used 1/4 of the dough to make Kouign Amann, which were absolutely delicious and froze the rest. Today I used another 1/4 of the dough to make croissants: they are the best croissants I have ever eaten!
I have used many different recipes for croissants, in the past, but will definitely only use this one in future. Thank you so much!
I have used many different recipes for croissants, in the past, but will definitely only use this one in future. Thank you so much!
Eric W.
March 26, 2021
i tried this recipe today, its the best recipe ive made so far. I made a half batch, I made half plain croissants and half pain au chocolate. Thankyou so much for the recipe
crystalx
March 24, 2021
This was my first time laminating dough, and this recipe made it pretty approachable! I used all the same measurements, except I had salted butter so I didn't add more salt. The dough has a really lovely feel and give when you're working with it. I used 1/4 of the dough to make croissants, 1/4 for chocolate croissants, and the last half for blackberry + hazelnut rye crumble danishes. They rose beautifully, with that crisp, flaky outside with a softer, custardy crumb and have a delicious buttery flavor.
I was a little surprised that these rise pretty quickly. I had to leave them in the fridge for around 2 hours after the last fold, and the dough block definitely rose a fair amount, but it was fine in the end! Looking forward to getting better at making yeasted puff pastry.
I was a little surprised that these rise pretty quickly. I had to leave them in the fridge for around 2 hours after the last fold, and the dough block definitely rose a fair amount, but it was fine in the end! Looking forward to getting better at making yeasted puff pastry.
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