u/croissantfufu

U/charonill recently posted his croissant recipe developed after four months of trial and error. I followed his recipe and produced my most beautiful croissants to date! I still have much room for improvement, but I’m pretty proud of how far I’ve come. (First several pictures are of today’s bake; the last two are of my first attempt.)

Hearty thanks to u/charonill for sharing his recipe. (This type of information exchange is why I love Reddit!)

I made danishes morning with Claire’s croissant dough (NYT) and vanilla pastry cream (Dessert Person) recipes. The raspberry compote was made with raspberries, sugar, lemon juice, and cornstarch. Claire Saffitz for the win again! My family LOVED them.

I had a bunch of croissant dough scraps/trimmings from my recent bakes. This morning, I made Nutella morning buns with the scraps. I smooshed the dough together, slathered on the Nutella, didn’t care about perfect proofing, and just baked them until golden brown. They were a hit!