you should be proud!! they look yummyyy
Fin said:
you should be proud!! they look yummyyy
Thanks!
These look amazing! I have always wanted to try but they’re so intimidating. You should be very proud!!
Shai said:
These look amazing! I have always wanted to try but they’re so intimidating. You should be very proud!!
This is the recipe to try if you’ve always wanted to make these. This recipe is super forgiving. You can freeze and grate the butter via food processor in advance so that the moment you roll out your dough to laminate you can immediately get the frozen butter on the dough and back in the freezer.
They’re beautiful - super impressive! How did you find the process of making them to be? These are notoriously hard to make!
Sky said:
They’re beautiful - super impressive! How did you find the process of making them to be? These are notoriously hard to make!
This recipe is not too bad actually compared to traditional laminated dough. I did this from start to finish in less than 3 hours which included rising, lamination and chilling. When I make croissants it takes me over a day between chilling and laminating so I’m burnt out on layered dough by the time I’m done with a batch of croissants. These utilize frozen grated butter (food processor) so the butter can be prepped way before hand and kept in sheets in the freezer. This recipe is also super forgiving and doesn’t concern itself with rolling the dough out to exact dimensions. Each time you’re laminating you’re rolling the dough out into a ‘large rectangle’ of which that size is whatever you decide.
If there is 1 thing that I would say is difficult it is the 2nd and 3rd laminations which happen back to back with no chilling between 2 and 3. Have to be fast!
Hart said:
Looks delicious
They’re so good
Dez said:
10/10 would pair one of these with a coffee and a book - I can taste the melty, sugary, buttery goodness already
the salty, sweet crunchy goodness is to die for.
These look amazing, they are my absolute favourite pastry! Did you get the caramelised bottom too? That’s the best bit
Noor said:
These look amazing, they are my absolute favourite pastry! Did you get the caramelised bottom too? That’s the best bit
Yeah. I had a few turn out browner than I would have liked. Next time I’ll rotate them in the oven. But overall the bottoms were near perfect.
Traditional French pastry from Bretagne
Oooh these look delicious! 
How are they served?
Gabi said:
Oooh these look delicious!
straight up. Usually with a cup of coffee. These freeze pretty well too. Bake at 300F for 12 minutes after coming out of the freezer and they’re good to go.
@Lior
Could I use them as mini breakfast bites? As in, slice them in half and add a bit of prosciutto, apple, and Brie?
Gabi said:
@Lior
Could I use them as mini breakfast bites? As in, slice them in half and add a bit of prosciutto, apple, and Brie?
No. They’re sweet pastries from Brittany. Not really meant to be had with charcuterie or cheese.
Thanks for sharing the recipe!
Never heard of them until now and they look yummy. Saved the link to the recipe.
Oh my gosh, I’ve never had these, but I can just imagine how delightful they would taste.
Just beautiful. Were you happy with the result?
Val said:
Oh my gosh, I’ve never had these, but I can just imagine how delightful they would taste.
Just beautiful. Were you happy with the result?
Yep. I’ve baked a lot of things but when these came out of the oven I almost cried with how perfect they looked and tasted. I was worried I had torn the dough when laminating but they came out amazing.