Hello Pino,

Thank you for posting these wonderful recipes. I have a question the croissant recipe. I have tried twice to make it, and have run into issues in different stages. Can you answer a few questions for me:

1. In your video, you mention different amounts of ingredients than what is written on the web page. Just to confirm, it is: 1 lb. flour, 1 lb. milk, 1 Tablespoon dry yeast, 2.5 ounces sugar, .5 ounces salt. Is this correct?

2. The initial dough is VERY sticky, and when I place it in layers of saran wrap to chill for 8 hours, it is extremely difficult to work with afterwards and sticks to the saran layer. Should I knead the dough initially for any period of time to make a more pliable dough before placing it in saran layer and into the fridge?

3. How long should the croissants be proofed before placing in the oven? Also, how should I proof them (on the counter covered/uncovered with a damp tea towel or in the fridge)?

Thanks Pino! I look forward to giving this another shot!

Shouldn't you redo that croissant video Pino? The wet dough that goes into the fridge doesn't make much sense.

Bonjour,

j'ai une question concernant votre recette de croissant. Je voudrais savoir si je pourrais laisser la pâte lever (rise) pour la première fois.

Merci