I always know when someone out there on the reader end of this blog thinks something looks good because there are the usual hints for me to post a recipe. Sometimes these are straightforward requests. Sometimes these are hopeful pleas. And sometimes these are hopeful, straightforward pleading requests, tinged with a pinch (or maybe even a full tablespoon) of hostility.
Folks, I am all about sharing. Believe me, just like you, I think it is totally annoying and stingy when someone won’t spread the cooking wealth by sharing a recipe. But if you spend any time in the kitchen, you will know that there really are only 2 kinds of people who have recipes: those who read cookbooks and those who write cookbooks. So if you occupy that middle strata–where you skim a recipe and then wing it–not jotting down a single measurement and thus ensuring the prep will never, I repeat NEVER, turn out the same again–then you will understand that I don’t usually post recipes here because I don’t have recipes.
But for the anonymous reader who put in a request for the croissant recipe, I will gladly share my two points of reference.
This link was the first recipe I tried. It is good on technique and yielded a perfect tasting croissant.
This second link gave me the best results in regards to the flake component and even has a video to go along with it.
I also added a little gluten flour to my dough (about 2 tablespoons for a little over 5 cups of flour). And for the record, you can get a good dough without a stand mixer. In my kitchen, a stand mixer is a stainless steel bowl and my floured hand. Don’t ever let technological demands scare you off from making anything that doesn’t require a CO2 cannister. Bread is definitley “by hand” friendly.
So I hope that satisfies my Dear Anonymous. I’m sorry I cannot be more exact with a recipe. I would, if I had an exact recipe I was cooking from.