Comments on: How to Make the Best Croissants http://www.kneadtobeloaved.com/2009/03/25/how-to-make-the-best-croissants Tue, 20 Jul 2010 21:08:03 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Jessica http://www.kneadtobeloaved.com/2009/03/25/how-to-make-the-best-croissants/comment-page-1#comment-1232 Jessica Fri, 22 May 2009 17:37:27 +0000 http://www.kneadtobeloaved.com/?p=228#comment-1232 ah.. got it, sorry for redundancy. ah.. got it, sorry for redundancy.

]]> By: Jessica http://www.kneadtobeloaved.com/2009/03/25/how-to-make-the-best-croissants/comment-page-1#comment-1231 Jessica Fri, 22 May 2009 17:36:42 +0000 http://www.kneadtobeloaved.com/?p=228#comment-1231 How many croissants will this recipe yield? How many croissants will this recipe yield?

]]> By: Annalise http://www.kneadtobeloaved.com/2009/03/25/how-to-make-the-best-croissants/comment-page-1#comment-564 Annalise Tue, 31 Mar 2009 03:25:47 +0000 http://www.kneadtobeloaved.com/?p=228#comment-564 The widget is a great idea! I'll look into that for sure! Either way, I am glad that you are enjoying the recipes, and do enjoy the croissants. I have another batch resting in my fridge right now! The widget is a great idea! I’ll look into that for sure! Either way, I am glad that you are enjoying the recipes, and do enjoy the croissants. I have another batch resting in my fridge right now!

]]> By: Tia http://www.kneadtobeloaved.com/2009/03/25/how-to-make-the-best-croissants/comment-page-1#comment-563 Tia Tue, 31 Mar 2009 01:38:55 +0000 http://www.kneadtobeloaved.com/?p=228#comment-563 I am loving the rustic Italian bread recipe so much I am baking loaves 2 & 3 now. This weekend will be a croissant adventure. I'm kind of excited! Thanks for all the great tips and recipes! Is there a good way to print out recipes from your site? Some sort of widget to print it off nicely would rock! (And you could include your own info on the print-out, so if its passed on, so will your info.) :) I am loving the rustic Italian bread recipe so much I am baking loaves 2 & 3 now. This weekend will be a croissant adventure. I’m kind of excited! Thanks for all the great tips and recipes!

Is there a good way to print out recipes from your site? Some sort of widget to print it off nicely would rock! (And you could include your own info on the print-out, so if its passed on, so will your info.) :)

]]> By: Annalise http://www.kneadtobeloaved.com/2009/03/25/how-to-make-the-best-croissants/comment-page-1#comment-559 Annalise Sat, 28 Mar 2009 13:18:49 +0000 http://www.kneadtobeloaved.com/?p=228#comment-559 Hi Corrine, The only reason I do it the way I do is because that is how I was taught. I don't think the end result would be different doing it your way, as they both seem to move the butter throughout the dough in layers. I definitely think it's more of a preference thing. :) Hi Corrine,
The only reason I do it the way I do is because that is how I was taught. I don’t think the end result would be different doing it your way, as they both seem to move the butter throughout the dough in layers. I definitely think it’s more of a preference thing. :)

]]> By: Corrine http://www.kneadtobeloaved.com/2009/03/25/how-to-make-the-best-croissants/comment-page-1#comment-558 Corrine Sat, 28 Mar 2009 06:55:04 +0000 http://www.kneadtobeloaved.com/?p=228#comment-558 Is there a reason why you place the butter diagonally on the dough and seal it that way as well? I am just curious because I have been taught to roll the dough out into a rectangle, and then put the square of butter on one half of the rectangle (for example, the dough would be 11"x22",the beurrage would roughly be 11"x11" then it would go on one half of the dough, then the other half would be folded over and the edges sealed.) I'm honestly just curious if it makes a big difference or it's just a preference thing. Is there a reason why you place the butter diagonally on the dough and seal it that way as well? I am just curious because I have been taught to roll the dough out into a rectangle, and then put the square of butter on one half of the rectangle (for example, the dough would be 11″x22″,the beurrage would roughly be 11″x11″ then it would go on one half of the dough, then the other half would be folded over and the edges sealed.) I’m honestly just curious if it makes a big difference or it’s just a preference thing.

]]> By: Annalise http://www.kneadtobeloaved.com/2009/03/25/how-to-make-the-best-croissants/comment-page-1#comment-554 Annalise Thu, 26 Mar 2009 02:42:58 +0000 http://www.kneadtobeloaved.com/?p=228#comment-554 You're welcome, enjoy! You’re welcome, enjoy!

]]> By: Annalise http://www.kneadtobeloaved.com/2009/03/25/how-to-make-the-best-croissants/comment-page-1#comment-553 Annalise Thu, 26 Mar 2009 02:42:44 +0000 http://www.kneadtobeloaved.com/?p=228#comment-553 Thanks, Evan! I am glad to hurt your soul. :) I hope she loves eating them! Thanks, Evan! I am glad to hurt your soul. :) I hope she loves eating them!

]]> By: Annalise http://www.kneadtobeloaved.com/2009/03/25/how-to-make-the-best-croissants/comment-page-1#comment-552 Annalise Thu, 26 Mar 2009 02:41:36 +0000 http://www.kneadtobeloaved.com/?p=228#comment-552 You can get about 18 with this recipe, if you make them a little smaller. Otherwise, I'd say just more than a dozen. It depends on if you decide to make them plain or filled. I get about 14 or so when I do them filled, or about 18 when I make small plain ones. You can get about 18 with this recipe, if you make them a little smaller. Otherwise, I’d say just more than a dozen. It depends on if you decide to make them plain or filled. I get about 14 or so when I do them filled, or about 18 when I make small plain ones.

]]> By: bunnygotblog http://www.kneadtobeloaved.com/2009/03/25/how-to-make-the-best-croissants/comment-page-1#comment-551 bunnygotblog Thu, 26 Mar 2009 01:42:58 +0000 http://www.kneadtobeloaved.com/?p=228#comment-551 I love these and I love to cook. Thank you so much for this recipe. I love these and I love to cook. Thank you so much for this recipe.

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