A few weeks ago, I had a free weekend and decided it would be a great time to tackle a time consuming baking project. I’ve always wanted to try croissants so they seemed like the perfect option. I spent a while comparing recipes before deciding to use Cook’s Illustrated, it seems like their recipes always work out great.
I’m not going to re-write the whole recipe here. The recipe is long and detailed and since I followed their recipe exactly I think you’ll be better off just checking out their site for directions, step-by-step photos and even a video of the process.
Making the croissants took a lot of time, but it was actually pretty easy. This homemade version doesn’t even compare to anything I’ve tasted at a coffee shop or the grocery store. The results were incredible- light, flaky and buttery.
The only change I made to the recipe was to add some tasty fillings to my croissants. Here are a few of the ones I experimented with, they all turned out great!
- Chocolate- this is a classic filling for croissants. I used dark chocolate and bittersweet, they were both good but I slightly preferred the dark chocolate.
- Chocolate and raspberry- this was probably my favorite. I used about a teaspoon of raspberry jam and 4-5 dark chocolate chocolate chips. Coarsely chopped chocolate would work too.
- Biscoff spread- this was awesome too, you can never go wrong with Biscoff!
- Cheese- I didn’t have any cheese on hand, but I think these would be great with some sharp cheddar cheese for a savory option.