Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


Although croissants are time-consuming to make, the results are worth the effort. Do not substitute any fat for butter when making them.

French croissants are characteristically light and flaky because of the flour used to make them. When made with British flour, croissants have a more bread-like texture, but they are still buttery tasting.

To make 12 croissants, you will need <