Newsletter Readers Make Croissants

The call went out last month: here is Julia Child’s 8-page treatise on making perfect croissants from Mastering the Art of French Cooking, Volume Two—go to it.

And boy did you readers go to it! Three readers in particular responded with photos of their croissant attempts, and they’ve kindly allowed me to share their experiences with you.

Clarissa: Booooo my croissants are ugly. They’re just too dense. They didn’t rise like, at all for the final rise. However, my wonky croissants taste amazing with raspberry jam on top, so that’s good!!

(Disclaimer: Clarissa is my sister.)

Clarissa's Croissant

Heidi: At a few places I strayed from the recipe (mostly for timing reasons), but I was really pleased with how they turned out. Thank you for the recipe!

Heidi's ingredients

Heidi's dough

Heidi's croissants

Salvatore: I took up the Julia Child croissant challenge. The eight pages she uses were just to dissuade people from starting. I commenced this undertaking Monday evening and finished Wednesday morning. No crazy anecdotes. They were better than I thought they’d be. Maybe I’d sweeten them a bit more next time, but they were great as is.

Sal's Croissants

Kudos to all! I’d eat any of these croissants all day long. For more free recipes from the Knopf cookbooks, be sure you’re signed up for the Borzoi Cooks newsletter.