Comments on: Bringing a Bite of Paris Back Home

By: chantman17

chantman17 — Fri, 01 Jun 2012 18:15:42 +0000

Thanks for the advice, Hannah! I look forward to trying your recipe – will let you know how it comes out. In the meantime, it may interest you to know that I have posted a link to this story on my blog: http://dairyfreetraveler.wordpress.com/2012/06/01/dairy-free-in-paris-france-a-progress-report/

By: Dairy-free in Paris, France: a progress report | The Dairy Free Traveler

Dairy-free in Paris, France: a progress report | The Dairy Free Traveler — Fri, 01 Jun 2012 18:01:35 +0000

[...] but I am thrilled at the prospect of bringing a little of Paris into my kitchen soon, by trying out Hannah Kaminsky’s dairy-free (vegan) croissant recipe. If they come out well, I am sure that my wife and I will be thrilled to be, at least for a [...]

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Thu, 31 May 2012 23:34:34 +0000

I’m so happy you’d be willing to give it a shot! You can definitely proof them overnight to have them ready to bake off in the morning and enjoy. Just shape the individual croissants on silpats as described, and at that stage, place the whole sheet pan in the fridge. First thing upon rising, take the sheets out and allow the croissants to return to room temperature, and then bake in a preheated oven right along with the original instructions. Hope you enjoy!

By: chantman17

chantman17 — Tue, 29 May 2012 23:23:30 +0000

Hannah, I am new to your blog, and am delighted to find your recipe for vegan croissants, and eager to try it! I have one question: Is it possible at any stage of the preparation to let the dough sit overnight in the fridge? I am thinking it would be amazing to have fresh croissants for breakfast – my wife will probably want to marry me all over again after tasting them if they come out well – but I don’t want to have to get up at 4am to have them ready for breakfast, lol.

Here in NYC where I live, lots of delis have packaged croissants (both plain and with fruit and chocolate and such) made with margarine – not as good as fresh or anything you would get in Paris I am sure, but a nice easy alternative.

Thanks for sharing your recipe!

By: Tessa

Tessa — Thu, 30 Jul 2009 22:54:20 +0000

A dear friend of mine used to make vegan croissants on the weekends, and while they were very yummy, they didn’t have the desired flakiness that you have mastered! I’m forwarding him your recipe!

By: Penny

Penny — Thu, 30 Jul 2009 17:45:16 +0000

Wow, I am impressed. I always thought vegan croissants were an urban legend!

By: Fuji Mama

Fuji Mama — Thu, 30 Jul 2009 09:57:56 +0000

You amaze me! I bow down to your greatness! :-)

By: veron

veron — Mon, 27 Jul 2009 17:56:35 +0000

Now that’s amazingly flaky! Great job!

By: Sal

Sal — Mon, 27 Jul 2009 12:22:19 +0000

it sounds a bit like making puff pastry, which it is i suppose. i’ve never made my own but might have to give it a go now, it sounds like fun! i love croissants too.

By: mihl

mihl — Mon, 27 Jul 2009 08:52:27 +0000

Whenever I return from a vacation, I start making food from that place too! Fantastic that you made your own croissants. It is really not as difficult as most people think. Just some work. It’s awesome to see a whole post on this topic and yay for vegan croissants.