Since going to Paris in May, I’ve developed an undying affection for the most ubiquitous french pastry–the croissant. Waking up each morning in Paris, I’d look forward to my mid-day snack: a freshly baked croissant with hundreds of delicate and buttery layers. We found what I argue is the very best croissant in Paris. Good news: we enjoyed dozens of them. Bad news: I am now hundreds, no thousands of miles away.
What is there to love about a croissant? It begins and ends with butter.
So if you want the very best croissant, you need to splurge on pasture butter. Pasture butter is made from cows grazing on fresh spring pastures. If you can’t access pasture butter, pick up a pound of organic. Because if you are going to invest the time and energy (croissants require much of both) then you might as well make the best croissants in your city, right?
I’ve tried several croissant recipes over the years. Some have left me with croissants swimming in pools of burning butter (bad news, my friends) while others have produced buttery but not flaky pieces of bread. Sadly, I had nearly given up my croissant-baking quest and settled on store-bought.
But then, I found croissant recipe gold.
I should have learned this lesson a long time ago: ALWAYS trust Peter Reinhart. He’s the god of bread. And a benevolent one, at that.
This is what I love about his recipe:
1. A slow fermentation of the detrempe.
2. No pounding of the butter block (my neighbor, husband, and cat should be singing Peter’s praises)
3. Allowance for smaller sized croissants (because you do consume about 8 tablespoons of butter when you eat a huge one)
Quite simply, these are some of the best croissants I’ve ever had (and I can now say that Ryan and I have enjoyed some VERY good croissants). I didn’t ask Peter’s permission to print his recipe so I’d advise you to do one of two things: buy his book (Artisan Bread Everyday) or visit this blog (she asked and received permission to print the recipe).
I brought a basket of croissants to my graduate class on Tuesday night, and we enjoyed them with a jar of strawberry jam. And then, Ryan and I enjoyed a few leftovers the following morning. I didn’t feel like I was in Paris (it is far too hot in Austin for my imagination), but I did feel a bit closer. And that, my friends, is worth all the time in the world.
Monet
Anecdotes and Apple Cores
These are gorgeous. I love a good, flaky, buttery croissant but I’ve never tried to make them. You did a fabulous job.
Hi Monet, I love croissant. Yours look extremely good, very well baked.
I bake croissant quite often too. Love to have it for breakfast with tuna filling.
Have a nice week ahead.
Dear Monet, these croissants look perfect! I’ve tried to bake croissants only once in my life and it was a HUGE disaster. I read the recipe over at Bewitching Kitchen and I am tempted to try again… Croissants are very popular in Italy too (we call them cornetti).
Ooh, homemade croissants! Those clearly take some serious practice and willpower! But the result looks well worth it all. 🙂 Beautiful!
Thanks for the link to my blog! Your croissants turned out spectacular! Isn’t that a fantastic recipe?
Just like you, I was thrilled when I finally went for Mr. Reinhart’s recipe – worked like a charm, contrary to my previous attempts
Made me nostalgic for Paris…
Truly the prettiest croissants I’ve ever seen. You should be proud! Have a blessed day, Monet.
They’re so good but so bad for you. 🙂 I, personally, like the ones that are flavored with a bit of almond paste just to add some more calories to the recipe. 🙂
these croisant looks perfect,,,YUM, I visit paris two months ago,I have freah baked croisant for breakfast every morning,they are so good,,,,and macaroons are the best too !!
I allowed myself two (definitely not vegan) pain au chocolats while we were in Paris. Kyle took the regular croissant route.. both were unbelievably amazing. Your croissants look fantastic and I am so happy that you finally found your perfect recipe!!
Monet, your croissants came out so beautifully. Everything you bake is a work of art. I love the passion that bubbles up through your writing and baking. Your kind words today meant so much to me. I treasure them. Thank you!
These look absolutely perfect! Buttery, flaky, and the most gorgeous shade of brown! I really should attempt to make croissants someday… Thanks for sharing this recipe, Monet.
You are absolutely right that it’s so important to start with top-notch ingredients. I’ll have to look out for pasture butter here. Peter (my husband, lol) made croissants once that took hours of work, but were so worth it when the buttery layers just melted in our mouths. They weren’t quite perfect, though, so I’d love to try Peter Reinhart’s recipe. Have a beautiful day, Monet!
P.S. We adore Peter Reinhart in our household, too! I think we have nearly every one of his books.
Monet,
Your croissants are beautiful, and truly a work of your art, so flaky and brown. They are perfect, and I can just imagine how good they taste.
I remember when you made croissants a while back, and the mention of how time consuming it was…but how rich the reward. I will always think of you when I think of Paris and how I long to visit some day…as soon as we can, it’s on the list! It’s been overwhelming for me for the past few months to be able to keep up with commenting in my favorite places, but I always feel home when I read your thoughts and it’s as though I can taste and smell the baked good from here. They really jump out of my screen…lots of love to you bella
i am SO IMPRESSED w anyone who can make croissants! i am happy to just eat ’em…
Wow, I don’t know if I’ll ever be able to tackle croissants. They’re so delicious, and I know I’d be heartbroken if they didn’t turn out. Of course, I’d make up for that by covering them with cheese and eating them anyway – but you know, it’s still not the same.
Your croissants just take my breath away. They are a beauty to behold. I’m going to have to try that recipe for sure.
There’s nothing better than a good, buttery and flaky croissant. I’ve always wanted to bake it at home but pretty much never got around to it. these look insanely delicious, Monet!
How delicious! I haven’t tried to make crossiants but you make me want to try!
Oh my, those look amazing! I knew a lot of butter went into croissants, but 8tbsp into a large one? Wow!
No wonder they taste so good–and thank goodness I don’t have them very often. NO EYE DEER a large croissant is about a stick of butter. YOWZAH! They do look gorgeous, though. 🙂
Gorgeous! I am so envious looking at the beautiful layers on your croissants which I have failed to achieve when I tried making these elusive pastry….a few times already, without much success! I fear to try again, considering the amount of butter that had gone to waste! I shall just feast my eyes on your beauties:D
Croissant perfection! Now does that 8 tablespoons of butter include the couple of tablespoons that gets smeared on top, he he. It’s worth the splurge.
-Gina-
Oh my goodness, these look perfect! i’ve never tried making homemade croissants but i might have to give them a try soon. And yes – I have always had success with Peter Reinhart’s recipes – all of my go-to bread recipes are from him!
These croissants are PERFECT!
Oh Monet how beautiful!!! I tried making croissants a long, long time ago…but after reading your post I am eager to try once more!
Is it crazy that I could almost smell the flaky, buttery goodness through my screen?? Oh how lovely…I am going to write that recipe down now!
Toodles,
Tammy<3
Monet, your croissants looks so buttery, flaky and delicious! I also had an affection for the croissants in Paris. What a wonderful thing! Your recipe is a must try and I will be looking for the pasture butter.
Those look amazing! I will definitely keep these in mind if I tackle croissants. I hope your week is going smashingly! Hugs from Minnesota!
Ah les croissants – the ultimate French breakfast. They look fabulous – so tasty. Love the plate they are served on too 🙂
Croissant and a coffee is like my most favorite breakfast ever 🙂
I fell in love with croissants in France as well. I haven’t had a good one since. These look perfect! I love Peter, he really does know what he is doing.
These are PERFECT! And I love that you’ve made a smaller size…now I can have two 🙂 Have a lovely rest of the week, my friend~
These are on my to-try list for this winter’s baking! I also always appreciate when I see a blogger not include a full recipe they are using from someone else – great way to show off your version without dodgy blog practices!
Hi Monet! I’m really, really impressed with your croissants! I just checked the website and wow it is a long process but honestly good croissants has no shortcut allowed! I didn’t know large one has 8 Tbsp. butter! Oh scary but I don’t mind at all if it’s simply amazing! I’m not sure if I can go through all these steps but I’m saving this link for future. I always want to make good croissants and I haven’t given up yet. I just need some time off from kids to do this… lol. Your croissants have a perfect look. Again, I’m very impressed!
Aww, Monet… You made my heart sink… I am in love with those croissants. And I already have one ingredients: butter from pasture raised cows… heading over to check the recipe… Thanks, and what a beautiful photos you have, along with croissants… 🙂
I am so impressed, your croissants look perfect! They’re so tempting with the golden outside and look like they’d be perfectly moist and flaky on the inside. I’d love to eat them with jam or even drizzle some dark chocolate on top!
Wow…these look perfect Monet! They look as if they would taste better than any other croissant I have ever sunk my teeth into. You are clearly a baking master :)!
oh wow I loooove your croissants! They looks so amazing! I’ve made them before but they didn’t turn out as flakey as I wished they would 🙁 oh wells! Yours look so nice and flakey though!! Yummm! Perhaps some day I’ll master the art of viennoiserie! lol
These are a work of art. Beautiful. I would have eaten them up too but it would have been hard after all of the work to make them.
Those are gorgeous croissants indeed.
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