Comments on: Foolproof Cheater Croissant Dough

By: bailsbakesnbites

bailsbakesnbites — Tue, 31 Mar 2026 12:51:07 +0000

I’m so impressed! I was really skeptical of how this could possibly work, but it does and they taste amazing! I will 100% be using this recipe going forward!

I do wish all the instructions for proofing/baking was included, but I just combined this with a separate recipe that gave those instructions!

By: Elle

Elle — Sun, 22 Feb 2026 07:06:26 +0000

In reply to Amber. I third this! I did three "envelopes" because it seemed odd to fold without rolling but I could be wrong. The buns are in the fridge for the morning so I guess we'll see!

By: Breeze

Breeze — Tue, 17 Jun 2025 23:02:47 +0000

Is the European butter necessary to the recipe or can I use an alternative?

By: Emily Brown

Emily Brown — Sun, 01 Jun 2025 15:30:47 +0000

I haven’t made this yet but immediately am confused on the timeline. It says 40 min prep and 2 hour rise time but in the recipe instructions it has rise time 1.5-2 hours and then 2 hours in the fridge. That’s more than what the original time says. What is correct?

By: jules

jules — Sat, 17 May 2025 19:54:04 +0000

This recipe came out really great!! I followed the measurements by scale, I ended up having to use an extra 2 tablespoons of flour because my dough came out really sticky. I made the silly mistake of using wax paper instead of parchment paper, so the dough ended up sticking to it. Luckily I managed to scrap up a good amount of it and made 8 pain au chocolats (baked at 350F for ~20 minutes) along with some mini croissants. So easy, can’t wait to make more pastries with this recipe. Thank you!!

By: Linda

Linda — Sat, 17 May 2025 18:01:47 +0000

In reply to Linda D.. Sounds like you got 14 pastries from one batch of this dough?

By: Claudia

Claudia — Sun, 04 May 2025 15:27:32 +0000

Hi! I have your book and tried making morning buns with your cheater croissant dough recipe- while they still turned out delicious, they were not flaky – more like a crispy outer layer and soft cinnamon roll texture inside. I assume this is partly because my kitchen was too hot when I prepped the dough, since the dough was fairly sticky. I did put in the freezer for 6 minutes each turn, and when rolling it out, the dough stayed intact but I could see that the butter was fracturing into pieces in between the layers. What is it supposed to look like – is the butter supposed to stay smooth in each layer? Also, when using the spatula to press on the rolls before baking and 15 minutes in, is the goal to press out all the gas (wasn’t sure how much I should press them, since they puffed up a lot). Thank you!

By: Linda D.

Linda D. — Sun, 30 Mar 2025 15:03:37 +0000

My treats are rising now and I’m optimistic on this new method of lamination! I did 6 morning buns, 2 chocolate croissants, and 6 prociutto and romano/parm, excited to try rough puff as well from Morning Treats (and pretty much everything else). I was also confused about number of turns, wasn’t sure if I needed to do 3 turns or 4. I did 3, was that right?

By: Karen

Karen — Fri, 07 Mar 2025 17:35:15 +0000

Sarah
I have all of your books and I’m a huge fan! I love your recipes, and am working my way through the 100 Morning Treats.
Thank you for all you do for us fellow bakers

By: Gabriel

Gabriel — Thu, 06 Mar 2025 21:57:56 +0000

Your pastries look delicious. Pierre Herme’s “Pâte à croissants”, book Le Larousse des Desserts, 2006 or possibly 1997, uses soft butter as well. I wonder if this is an older method now out of fashion. Thanks for posting and good tip about “perfect” home croissants.