Croissants | The French Chef Season 3 | Julia Child

You have your own passport to Paris when you can make these famous French crescent rolls in your own kitchen.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Get More Julia Child on PBS:
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Facebook: / pbsdistribution.org

[@lynnmartz8739]

I love how she chucked the 'silly' pin

[@robertdoherty2001]

When Julia disapproves of something you know it.

[@Mnqobi_Mkhize]

'I don't know why I keep it but I do' 🤣🤣

[@nathanclay682]

American rolling pins are stupid. Once you go French you never go back

[@anenglishlife7210]

She cracks me up the way she throws and slams things around...even her spoon of jam at the end. I love her. Very unpretentious.

[@paulortiz2035]

'I don't know why I keep this silly rolling pin!' as she chucks it into the garbage can! Hilarious!!! Absolutely Hilarious!!!

[@kathya1956]

There may be a chance it's useful right?

[@ashleydaniel3215]

She's a Beast 🙌 I ABSOLUTELY love her 🤣

[@charlessummers2742]

Remarkable that she's talking about Croissants to an audience who had not necessarily heard of or tried them. We just take them for granted now

[@Ma_Ba]

In 1960's, NE USA, I did not have a croissant until we went to Canada for Expo'67. Oh, and brioche!

[@nomadmarauder-dw9re]

About 3/4 of the way through, I'm going Good grief, go to Wal-Mart. Duh...

[@MossyMozart]

@@nomadmarauder-dw9re - Have you ever HAD a Wal-Mart croissant? Or Dunkin' Donuts or Starbucks or from a supermarket, either? What a waste of flour! Do any of them even use real butter and make all the turns so the inside is flaky and not chewy and bread-like? --------------- Do yourself a HUGE favor at least once - if you are ever near a real French bakery / boulangerie, try one of theirs compared to the others we have named. WARNING - there's no going back!

[@nomadmarauder-dw9re]

@@MossyMozart of course I've had supermarket croissants.

[@AdrienTalksMachines]

You have all these other “modern” chefs using proofing containers, rulers and exact measurements to do croissants and then you have Julia literally yeeting pins and using heating pads! What a treasure she was!!

[@marigeobrien]

The exact measurement craze really bugs me. I will NOT buy any "kitchen scale." That's ridiculous. When I was growing up, the sign of a true expert was that they never measured anything at all. They KNEW. Just like they knew that it's fine to put your fingers into things because, hello!, it's going to be baked/cooked hot enough to kill any germs. Duh.

[@barbarasturtevant8327]

Absolutely Right!! She has a humble style as well. She also was quite funny whether she meat to or not. A Diamond in the Ruff. An Absolute Jewel 💯

[@FigaroHey]

Yeeting?

[@gaymalewitch]

I miss her

[@e.l.norton]

Tools and science don't make a chef. All it takes feel and heart.

[@Rotary_Phone]

Wow, that's pretty cool she had an "instant boiling water" faucet in her sink. That was something else!

[@johnc7833]

I love my instant boiling water faucet. If I ever move the first thing will be to call a plumber and see if I can get one installed, i’ve grown so accustomed to it because it’s awesome!

[@phillipg1331]

Her breath work on the dialogue is extremely impressive and rarely stumbles. She was a rare breed especially for a trail blazer.

[@easystreetwithjen]

She's the best chef the OSS ever had.

[@YT4Me57]

When she pulled out the newspaper, "Le Figaro"! 😊😊😊

[@roxanneklafehn8516]

Don't you just love the way she beat that butter into submission! She's a gem !!

[@goldengnome1951]

This was very ambitious for this show! Croissants aren't easy. Love Julia!

[@MossyMozart]

@goldengnome1951 - She may seemed a bit scattered at times, but there was always a lot of planning off camera.

[@sarahewson3607]

I was watching "Julie & Julia" (again) recently, and MAN Meryl Streep did an astounding job on Julia's way of speaking!! I really enjoy watching Julia, she was an excellent teacher.

[@halloweenhaunt3121]

I agree, Sara! Meryl Streep herself said that she wasn’t trying to imitate Julia Child exactly, but she was doing Julie Powell’s fantasy of what Julia Child sounded like. That way, the speaking voice didn’t need to be exact. But, of course, she still did a perfect job of imitating Julia‘s speech patterns and voice ,like she does with every character she plays on film.

[@FallouFitness_NattyEdition]

Have you seen the HBO Max series about her? It's called Juila

[@xrockangelx]

I know Julia Child came from SoCal, but I also am from California and am so curious as to where her particular accent came from. One of my friend's mothers speaks almost just the same, but she's originally from Texas (moved to California when she was in her early 20s) and was probably was born in the late 40s or early 50s. Owns a well-known local vintage clothing store. That cadence and sort of low, warbly, lilty, breath-y declarative sound is simultaneously so unique and ordinary-sounding.

[@micahlouise9539]

@@FallouFitness_NattyEdition I just watched it, great series!

[@mariannesouza8326]

One of my favorite scenes was when Stanley Tucci entered their kitchen in France while Julia was chopping onions! 😂

[@CELTICFOXSTUDIO77777]

Ok, I admit it, I'm addicted to Julia, she has taught me so much, 😘😘

[@kaboom-zf2bl]

still such a simple recipe ... I love how she switches on the fly between the dough's and adjusts the recipe spiel as she goes yet still includes the other dough's she is NOT currently working with ... she literally covered everything in one process with 4 different types of dough's ...

[@freelancelady]

It is time consuming when you have to make the dough and wait twenty minutes between turns…

[@wendymarie7151]

God bless Julia Child!! One of the greatest chef's ever. Such a legend!

[@colvingenealogy]

Anytime someone tells you how they need their gas oven to cook, send them to these videos. Julia taught America French cooking at home in an all-electric kitchen, at a time when people could only get it in pricy restaurants. The women is a national treasure.

[@MossyMozart]

@colvingenealogy - People all over the world - even restaurant chefs - use induction cooking. They all look at Americans, brainwashed by gas corporation ads from the 60s and 70s, and wonder about us.

[@60gregma]

Gas is more responsive and easier to cook on. The only reason she is on an electric stove/oven is because that is what they had in the studio. At home she had a Garland, six-burner, gas commercial range, which was her pride and joy.

[@elizabethortiz-schwartz7376]

I want to hug her!

[@mikechap2021]

"...I don't know why I keep it, but I do! " no truer words to so many things and "people"... we keep in our lives...ha!

[@tretower57]

I love how she suggests using different, funky methods to keep the dough warm while rising it-I never would’ve thought to use a heating pad, or an electric blanket, but that is the unpretentious genius of Julia.

[@paulortiz2035]

You can also just turn your oven on for a FEW (2-3)minutes to have a warming box or oven---- rather than running upstairs to the bedrooms!

[@baronmeduse]

@@paulortiz2035 In the past I used a box with an incandescent lamp, though these days that's a bit costly. As such I also use a low wattage electric blanket.

[@halloweenhaunt3121]

@@paulortiz2035 I used to do this too, until I realized that the incandescent oven light inside gives off enough heat by itself to create a good rising temperature, which is supposed to be between 80 and 90° only. Sometimes turning the oven on for a few minutes makes it too warm, over 100°. The slower the dough rises, the more flavor it develops. So you don’t want to let it rise too quickly in a very warm environment.

[@gipsi2001]

​@@halloweenhaunt3121 agree with you. Yeast dough cant be hurried

[@janieb1439]

​​@@paulortiz2035 But if you want a good taste don't do that. Choose the slow rise, in the fridge. Believe me the quick rise in 40 degrees Celsius is not at all the best option. HI! FROM FRANCE!

[@deborahcoy8535]

Old school recipe that's not scary for novice bakers.

[@BB-to4bs]

I found my printed recipe today from a cooking class I took when Sur La Table specialty store offered classes. Sadly, they are closed now but it was a fun group class. My husband and I were paired up with a guy who happened to be a sushi chef. The class was 4 hours long but the process was 8 hours. We started the dough and flipped and turned and then our dough went into the fridge and we were given dough from the last class. We made 3 kinds: regular, ham and cheese and chocolate. The plain were my favorite. Our sushi partner left early and we went home with his share too. The whole store smelled so good and people were asking for our croissants. We had a big brown bag full. I felt like a rock star.

[@tretower57]

I’m disappointed to hear the Sur la Table cooking classes are kaput. A friend and I took a marvelous class on macarons one time. I was very popular when I got home bearing a bad of our batch!

[@TheGrmany69]

Delightful anecdote!!

[@lesliebarnard1997]

I also remember taking classes at Sur La Table. I miss that store so much. It was the only place where I could find the specialty Coco that I loved using all the time. it was Ghirardelli‘s. Oh my gosh, now I can’t find it anywhere. And that’s just one item. What a treasure. I would wander through the store looking for just one item and leaving with a basket full of delectable viands almost every time. I was so shocked when it closed.

[@vvalasek]

Sur La Table was a great place with those cooking classes

[@douglasstehr3877]

I remember watching her as a child. She was why grew up cooking French cuisines.

[@JenniferSummers-qq3cl]

She didn't. She didn't go to France until she married Paul and he was transferred there. She took cooking classes there.

[@chrissyknowsitall5170]

Thank God I found this channel. I just adore Julia!!! I remember watching her show in the 80's with my mom on Saturday afternoons. Great times!!! I'm going to watch all these videos and then watch them again. 🤣🤣 I love you Julia❤️❤️🥰🥰‼️‼️

[@marigeobrien]

I wish all of today's supposed expert chefs would watch these videos. Julia learned from the best and offers so many good tips and explains so much so thoroughly that you can't help but learn something new with each video. I never knew why some doughs are slapped onto the board while kneading. Until today. She was a treasure. And, while I am a huge fan of Meryl Streep and loved her in Julie & Julia, the real Julia is amazing.

[@oleandergarden]

A Total Joy to watch her!

[@nocount1]

I'll always love this woman. So glad I was alive to watch her in the 60s and 70s.

[@otherworlder1]

She was glorious!

[@saphire82]

I love the way she just whacks things around. I bet she took a lot of frustrations out when baking

[@carlmcclain6934]

She’s totally mesmerizing. I love that she’s not so polished and stiff as the so-called tv chefs of today.

[@rmp7400]

She certainly gives confidence!

[@MossyMozart]

@carlmcclain6934 - I don't find so many TV chefs to be stiff, not even ones I dislike, not even ones who try to sell you kitchen stuff you don't need (Bam!).

[@rsamaran]

1/4C warm water Active Dry yeast 1/8t salt Sugar 1/2C Tepid milk 2C AP flour (12 croissants) 1T sugar 1.5t salt 4T oil Mix, knead Rise until doubled (1.5hrs) Punch down, chill covered 1 stick (4oz) chilled butter Rise until doubled (formed croissant) Brush with egg glaze 475F 10-12mins

[@user-bg4xm6zl1m]

I love this woman.❤❤❤ I remember my dear Granny who was a brilliant cook. It was so warm in the kitchen - such a smell! Oh! It made my mouth water.❤❤❤ Thank you so very much for sweet memories❤❤❤

[@rainydaylady6596]

I was surprised by the slapping of the dough. Lol Seems like a good way to relieve stress with a bonus of yummy croissants after. I'm going to try her recipe. The one I have made more croissants. 🤗🖖💕

[@psalmer5690]

My favorite part was when she chucked the cheapo rolling pin in the trash. "It really is a silly thing. I don't know why I keep it around."

[@opwave79]

Love the heating pad because it’ll help me make yeasted dough on cold days.

[@user-yd5ht5ne3v]

Everyone who ever met her must have loved her . That voice ❤

[@ninamoler1880]

So cool how she sketched the rectangle in the flour!

[@hoagie1978]

I remember seeing a behind the scenes photo and there are about 5 or 6 people sitting on the floor behind the counter taking the used dishes/pots/pans etc... out of her way and handing her items as she needed.

[@DS-wo5hd]

I’m here because of HBO’s “Julia” and it has been canceled after 2 seasons, I need more Julia child in my life! So glad PBS is fulfilling the needs, as always.

[@Patrice11300]

You and me both! I’m so sad HBO cancelled Julia. What a great show. I bought some yeast so I came here to refresh my memory for the recipe. I love how she just pours the salt from the container into her palm and shows people they can use frozen dough if they want. Very accessible to the home cook.

[@chrisandersen5635]

The waiting is the hardest part. 😊

[@susannorman4476]

She was always a the best!!!

[@debbiem2146]

I was so surprised to see Julia put salt directly into the yeast! I thought that was always to be avoided because salt (by all accounts I've previously come across) inhibits yeast growth - wow - myth busted! Thank you, Lady Julia!

[@joshuaharper372]

Salt does somewhat inhibit the yeast, but as Julia demonstrates, the effect of a little salt is not noticeable enough to worry about it at all for home cooks!

[@MossyMozart]

@@joshuaharper372 - That is the one thing that puts me off - with Ms Child, it was never a "little" salt - she actually poured it from a big container! (Way too much in today's cooking. I want to taste the food, not salt.)

[@60gregma]

@@MossyMozart These need the salt to bring out the flavor of the butter. I thought like you, and I was afraid of overdoing it. That was a mistake. The first time I made these I put too little salt in. These need the full teaspoon and a half of (table) salt, (9 grams) plus that extra dash at the beginning. Rule of thumb...don't second guess Julia.

[@gabrielledemoulin5787]

If that were me, I'd eat every last one of those croissants! 😋

[@susanlevitt4873]

Julia is so reassuring! I’ve watched other chefs do croissants, and I think that there’s no way I could do them. While I don’t think I’ll be doing them any time soon, I feel like I might be able to pull it off.

[@crystalke4299]

I can see how she had so much fun cooking... just beat everything into submission lol

[@magdalinadesantis2248]

Well practice makes it perfect, croissants takes a lot of practice, but it’s possible to be good at it🥰🐝🐝🐝

[@josephcooper6692]

Frozen dough has “rested quietly” in the refrigerator. Better keep that racket down in there!

[@hollysawyer6587]

The recipes today add twice as much butter! Thank you Julia!

[@tinygreatness]

I remember when croissants were introduced to America. Delicious!

[@ritageorge8748]

No one like her&I can recall my Italian mother&an aunt&German neighbor doing their best to pronounce her words&I of course as a teen-Did her "take the chicken's legs"in Julia's voice&make them laugh-they are all gone now&i never miss a chance to watch Julia&bring them to mind too

[@JoseGarcia-ci6dm]

Damn I want them now!

[@margaretgoodheart4167]

M not much of a baker, or cook for that matter, i was startled when she threw down the bread dough but watching Julia whack the butter around and plop in in the center of dough, all the pretentions of croissant making fell away. Had to try. Followed her exactly and results were pretty good. She used bottom oven rack, next time I'll use the middle one. Genius, self buttering layers! Thank you, Julia.

[@farq2688]

Julia Child was a diamond in the rough

[@freedomson1]

Love Julia!!

[@briannumme9337]

That 7 burner Thermador cooktop is lively!

[@angelc4494]

Love this one!!

[@paulj.thaddaios]

St. Julia Cuisine Couture of all of France & America

[@agustinpastorino5988]

How lovely this lady was! She could bring us this wonderful and delicious recipe and make it appear so easy. Thanks!

[@paulj.thaddaios]

That home/set is GORGEOUS

[@theblindredneck747]

Is that the same set that is in the Smithsonian. Sorry I’m visually impaired. I heard somewhere that the kitchen she had in the first season is different than the one that is in the later seasons.

[@sandraprince2200]

Slap and beat and pinch the dough! And it comes out perfectly light . Amazing

[@nicki66]

The heating pad is pure genius! I will definitely use that. I live in Canada and I find winter bread baking is a challenge.

[@cefinau]

I recall reading about Julia practicing making the perfect omelette, she would make omelette after omelette all day and flush the results down the commode and start again! She was so driven and hard-working, but she managed to make it accessible for American audiences. But good heavens the wasted eggs 😭 🚽 I mean who would not have loved to eat one of Julia Child‘s failed omelettes

[@TheBLGL]

I hope someone ate it, cause the thought of all that food going to waste is bothersome.

[@lenom1289]

I was told salt kills the yeast and boom, she puts it right over it for proofing 🙄

[@DavidHall-ge6nn]

Le Figaro (est'd 1826) is still being published daily in Paris. I've made these many times and they're delicious!

[@katyb2793]

How long do they take to make? There's an awful lot of leaving it for a bit, taking it out again etc. I think I'd need to be doing something else that could be put down and picked up again without any worries.

[@DavidHall-ge6nn]

@@katyb2793 You are absolutely correct, which is why I can't give you a definitive answer. Just carve out a few minutes here and there until you get to assembly time and the final rise and baking. I find a timetable useful. Hope that helps. Good luck! Very gratifying final product.

[@katyb2793]

@@DavidHall-ge6nn thank you! Actually I suppose it could be different every time considering the yeast may rise at different rates each time. I wonder if women used to knit and darn socks in-between steps haha

[@MossyMozart]

@@katyb2793 - Or go to the mall or supermarket or sew a shirt - lots you could do in between the brief tasks.

[@user-pb8bk7cm1f]

My family used the same Revere Ware pots.🙂

[@georgemaster9979]

She was parodied on The Electric Company as Julia Grownup.

[@audreytempleton4415]

I love ya Julia!The whole world should cook like Julia!

[@Zarikocha]

Oh mon Dieu, c’est génial 😍👏👍🏻

[@nancyt2003]

Bravo Chef Julia! 🥐🥐🥐

[@luvmyferretz]

God bless Julia Child. What a treasure she was 🙏💕

[@lyncressler2608]

I'm making these on wed ! Thank you Julia ! I sure miss you.

[@judysteadman799]

Absolutely wonderful.

[@jerometeyssier3171]

These freedom croissants look delicious. Cheers from France. 😉

[@firstnamelastname9631]

Truly wonderful.

[@easystreetwithjen]

Bravo! I love the alternative of using frozen or fresh bread or pizza dough. This makes things much easier since most stores carry pizza dough in their bakery area now.

[@amordediossoysuhija7986]

LOVED IT SO MUCH🙏

[@clairefrancois6046]

Très intéressant !!!! Merci 😘

[@vvalasek]

A true master - a cooking genius

[@JazzHands]

For anyone who does these and lives somewhere cold, you can just set your oven to the lowest temp and then just turn it off when it comes to temp and leave the bread in there :) Using a heating pad? Just lovely. No need to buy expensive equipment. Just use what you have, love what you do. I love Julia!

[@TheBLGL]

She put salt straight into her yeast! Which I do, too, but am so excited cause you hear Al these modern YT chefs like Claire Saffitz (and others I can’t think of rn) telling you salt kills yeast! I always knew it was a myth, cause I always do it and it never hurts anything, but this is the icing on my salt and yeast cake! 😂

[@markb8944]

I love when she threw the paper. . . I had to go back and watch again to catch it.

[@LoisCandler]

Omg, Don't ya know, they would be awesome, ❤

[@elizabethkragas3588]

She’s delightful!

[@Eitner100]

Great vid.

[@GuiltyBystander58]

She almost makes me believe I could do it.

[@MossyMozart]

Yes, you can!

[@teresinhateixeiradesousa3277]

Maravilhosa, só faltou a cor!

[@halloweenhaunt3121]

Interesting that she shows that frozen bread dough can become croissants just by layering in butter. I never would have thought of that, and I’m a pastry chef.

[@lady_bexy]

Julia does this kind of thing quite a bit. She experimented a lot with things like frozen and canned ingredients, adjusting the traditional recipes for them so the housewives of the day could make great food, with ingredients easily (and inexpensively) acquired by households on budgets, and she was brilliant at breaking down the recipes techniques to the simplest steps. She also often gives variations to include lower fat and lower calorie options by substituting different ingredients. Just my opinion, but I think she's the original celebrity chef. She started it with no special effects, all done in a single take, mistakes, and all. No current celebrity chef could do it the way she had to!

[@tretower57]

As you’re a pastry chef, I’m curious what you think of Julia’s croissants? I regularly bake breads at home but I have always been a bit intimidated by the lamination and the butter of the croissant process. Her version does look very doable, I must say.

[@halloweenhaunt3121]

@@tretower57 I just love Julia, and watching her as a teenager in the 1970s inspired me to go to cooking school and become a certified professional chef. I have not tried her recipe so I cannot vouch for it, but her technique is certainly correct and I’m sure it would produce fine results. Why don’t you give it a try and you can reply with how it worked and what you learned?

[@paulortiz2035]

@BoxedUp678 ------- do able, yes, but you will not get a handmade, Parisienne croissant that easily. Not by a long shot. I lived in Paris for a few years and became very, very picky as to my food, esp croissants. Some bakeries just bake these up from frozen, premade pieces. And those do NOT look or taste the same, at all, compared to the real thing! Bakeries will have a (very small) sign in their window as to whether they just bake these off from frozen pieces or if they make their croissants from scratch. Naturally the handmade ones are vastly superior! Vastly! Making croissants from frozen bread dough..... well..... remember the time that show was made in. And the new 'marvel' of frozen food, TV dinners, and time saving, easy make dinners, from boxes!!! Pick up a cookbook from the '50's, '60's, '70's by Betty Crocker, Better Homes and Gardens, etc and look at the recipes! Instant this, boxed that, just add water and stir, etc, etc, etc! It was just awful food. Lots of Oleo, marshmallows, Jello, potato chip toppings, and cooking a turkey in a brown paper grocery bag--- the food was God awful!!! Cooking was something that was to take as little time as possible! Cost as little as possible! And be as streamlined and ugly as possible! (Canned green beans? That are grey!!!??? Yuk!!!) So I watch this show with a chuckle! It was a sign of the times when 'cheap, fast, easy, streamlined and 'QUICK!'' were the watch words. Certainly words like gourmet, authentic or even 'good' were NOT ever used! AND THE FOOD TASTED LIKE IT!!! Without trying this recipe with frozen dough I'll take a pass. I know what real croissants taste like. And I make my own. And if it takes 2 or 3 days to make them??? Oh, well!!! At least mine taste very good! And that's what I'm going for. Not quick or easy!

[@kathya1956]

I'm trying that right now. $4 dough + $2.50butter. 24 croissants. We'll see how it goes!

[@alfatj1703]

iam here because of "Julie & Julia" (2009)

[@rubygray7749]

Both now deceased.

[@MossyMozart]

@@rubygray7749 - I did not know that COVID-19 killed Julie Powell (at only age 49). My husband's niece died at an otherwise healthy age 35 after being sick only 2 weeks. When I expressed concern that her husband and kids had not yet been vaccinated, her mother-in-law look horrified. "Vaccine? That's WAY too dangerous!" --------------- It is the closest I have ever come of face-palming at a funeral.

[@khadijehkhederie3516]

Happy New year 2023, Mrs Julia Chiled, I just was watching your home made Crossant ❤ WELL DONE 👏 I admire your English way of explaining and backing your home made Crossant Although you have mentioned the French Crossant "BUT YOU HAVE EXPLAINED AND BACKED IT PROFESSIONALLY DONE" BRAVO BRAVO 👏 👏 Khadijeh

[@JaivaenRecetas]

Que cosa tan hermosa

[@organicskating]

I was waiting so long to get to the actual croissant forming

[@petergrundy6234]

Wow ! Was she funny or was she funny 👍👍👍🤣🤣🤣😘

[@shevalazaros4427]

lovable and funny

[@mikezylstra7514]

I've made these. It's really a fraction of the time and effort as it appears to be here. And the dough is useful for a number of other things - just use your imagination. Bon appetit!

[@tomgardner8825]

wow! I think I'll just buy them fresg h

[@bakedbyjeffreyaustin808]

Love making croissants, Danish and puff pastry. I've had the same rolling pin 37 years, and I have Tutove also. The ruffles of rolling pins. It's disgusting the way most wholesale bakeries make doughs now. Extra water extra yeast, less butter. 👍👍🥳🥳

[@RMurrell31]

This would be really yummy in color. I use to watch her show as a youngster.

[@60gregma]

I love this recipe. Like she says, even if they are not perfect, they are still good. I found that store brand butter is just as good as the premium "European" butter. The only thing I change is the method to incorporate the butter. I used Brian Lagerstrom's method for that. Also at the end, instead if dividing the dough into thirds, I divided in half to make 8 croissants instead of 12. It's an great treat that just takes time and patience. I make them on the weekend, then freeze them, and they are breakfast (plus) all week.

[@DS-wo5hd]

5:00 for someone that wants to make this following Julia Child’s recipe but is also a complete beginner can you translate what sort of oil I should be using? Sounds like she says a “tasteless salad oil” - but what is that?

[@60gregma]

@@DS-wo5hd Vegetable oil. I only use 3 tbs, instead of 4 of oil. Flour has changed a bit over the years. Her flour concoction is a combination of AP and cake flour, but I find that plain AP flour works great. Corn oil, and Canola can work, but to me they are not "tasteless". Smell your oil, chances are if it has a "smell" it also has a taste. Do not use olive oil here.

[@60gregma]

Made these again today. Every time I make them they just get better. Hint: Let them do their final rise for at least 2 hours. If the dough is springing back when rolling, let the dough rest in the fridge for at least 15 minutes. Egg wash them at the beginning of the final rise and again before baking. Just amazing.

[@rah62]

I'm actually a little surprised it took three full seasons to get to croissants (Wikipedia lists this as the final episode of the third season, and she revisits croissants in season nine).

[@neuvocastezero1838]

I don't know, t's pretty advanced and time consuming for the average homemaker, and you don't even get a full meal out of it.

[@rah62]

@@neuvocastezero1838 Huh? She did quite a few shows that weren't "full meals". Besides, while it is a bit time consuming, it isn't "advanced" at all. People always think something time consuming is somehow complicated!

[@nathanjustus6659]

Perhaps that’s because the French don’t typically make things like this at home? As I understand they buy them.

[@racheller8946]

Apparently she didn't cover French breads in her first cookbook, either. Her publisher had to insist on adding the bread recipes to the second one!

[@MossyMozart]

@@nathanjustus6659 - Unlike the USA, there is a French bakery on nearly every corner in France. We suffer!

[@cherylbradbury4875]

I'll just duck down to the corner bakery and pick up a dozen and spend the day at the river with a nice Kentucky Bourbon enjoying life. Instead of wasting the day in the kitchen. 😋

[@stuartlee6622]

The best croissants were at the Patisserie Dumas which used to be on Lexington Avenue and East 88th Street. Anybody remember Dumas?

[@MossyMozart]

How about The Boulangerie in Wellfleet, Massachusetts on Cape Cod or Northwind Bakery in Middletown, NY?

[@JackWiz007]

My God, What a performance from Julia Child. I never new that croissants where so difficult to make, because of all the layers of butter between them intertwined. Have got to try that. The Microwave Croissants don't do it.

[@MossyMozart]

@JackWiz007 - Not difficult - easy! You do a brief task, like mixing, kneading, or turning, then leave it alone for hours while you go to the mall or go swimming or take active "naps" like she and her husband did.

[@peebo_smeebly]

She literally says Quaso, just like the meme