The French Pastry Chef
New Boulangerie
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Open MenuTranche Cakes
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Open MenuBase Formulas
Open MenuViennoiserie
Category Feature
spaceNew Boulangerie (7)
spaceFrench BreadThe Most Popular item in this Category
spaceBrioche - Pan
spaceBrioche - Plain
spaceWheat Boule
spaceMultigrain Bread
space~~end of category~~
Open MenuEmpty Shells
Open MenuIces-Sorbets
Open MenuNo Sugar Added
The French Pastry Chef Online Catalog
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Croissant - Plain

Through history the croissant has become a classic French pastry. Flaky layers of tender sweet dough are layered with rich creamery butter. Look for a high quality butter to make the best croissants.

New Boulangerie
Serving Size:
12-15 Individual
Difficulty Level:
Photo Gallery:
Storage Factor:
+1 Day

 Croissant-Plain - New Boulangerie Category
| Croissant-Plain |

Ingredients Required: Croissant-Plain

  Ingredient Quantity
1. Pâte Croissant 1 Piece
2. Egg Wash as needed

Preparation Instructions: Croissant-Plain

100 free samples remaining.
Buy the cookbook for just 6.95

© by The French Pastry Chef
2000-2016 All Rights Reserved
Made in USA