Lune: Croissants All Day, All Night

It’s an excellent book. I learned a few things even though I’ve been through baking school. I love the jacket

Love this book

My SO is really into baking and has loved learning more from this book!

Croissants are not for faint of heart, and, after reading some of the reviews for Lune, I can tell some folks need more practice. First, finding fresh yeast is easy once you know where to look. I don’t live in a major metropolitan area and find fresh yeast packets in the refrigerator aisle. They are small packages and easily missed. You don’t need a lot of clarified butter, just 133 grams. The remainder of the butter is standard unsalted. Finally, yes, the process is 3 days longs - that’s how you get the tastiest products. You can get similar results in a shorter time period, but you lose some flavor. All that is to say, if you follow the instructions and have some lamination experience, you will get excellent results.

Fantástico book

This book has been on my radar for a while and I finally took the plunge. First impressions are.. WOW.. what a gorgeous book. Its big format, easy to read, the cover art is shiny silver, and the page edges are black.. it feels LUXE! as far as croissant options.. there are lots.. some kinda ridiculous towards the end in the savory spectrum.. im looking at you fried chicken croissant. I have yet to attempt to bake yet.. but the instructions, attention to detail.. just seems fantastic. Only one complaint.. the recipe for the dough only calls for fresh yeast.. with no conversion available for dry. .yes I can google it.. but seems like a miss. i have NEVER seen fresh yeast easily available for a consumer. .and I live in a major metropolitan area. Other than that.. highly recommended!

Lots of work. 3 days. For pretty awful croissants that are dry and dense. Got this for my mom who was a chef. She said it was one of the worst recipe books she has seen. Very confusing instructions that are repetitive but you don't notice until you you are on to the next step. I decided to try to bake these to see if it was an accident. Nope, just bad recipe.

I read a whole bunch of good reviews before I bought this book. Hmm. The method in this book has some issues. Yes, I know puff pastry isn't for the faint of heart, but this is somewhat more than I bargained for. Rather than clarify just under 3 pounds of butter, I bought it already done for me. A bit expensive, sure, but a time-saver I was willing to try. No problem there. It was a bit of a job finding fresh yeast, even in my large metro area; I finally found it at my favorite Polish deli. OK, not a problem, now that I know where to get it. I don't see why active dry yeast can't be used, but for the first try, I'm going to do as I'm told. When it came time to spread butter on my strip of pastry, I've got to tell you, room-temperature clarified butter is one large mess, in a way that unclarified butter isn't. A sticky note goes on that page, telling me not to bother with clarified butter. The rolling of the pastry to the specified sizes was some work, but if this keeps up, I'll have the best arms on the planet. I chose to make plain croissants for my first batch. Rolling the dough, again, some work, but not too bad, again thinking great arms will come of this. Cut, shaped, in the oven with a pan of boiling water for several hours to rise. No problem. Baking was another story entirely. The oven temperatures given are for convection ovens; I don't have one, so I adjusted the temps the way one does. Turns out, that was way too high, and my pastries all had burned bottoms in the first five minutes of baking. Might be my fault, might not. After paging through several other cookbooks with croissant recipes, it seems the initial oven temperature as written (410F) was already way too high; there is now a sticky note on that page which says to either bake at 375F for 15 minutes, or start at 375 and reduce the temp after 5 minutes to whatever the book says. I'm not ready to give up. I have 3 more chunks of dough in the freezer; I'll try one with one of my baking temp/time suggestions to see whether something else will work. I'll update if this gets better. For now, though, I'm not sure this book is useful for anything other than shaping ideas. ** UPDATE 29 November 2023 ** If anything, my second batch went badly in different ways from the first. Followed the shaping instructions to the letter. Chilled the shaped pastries. Placed the pan of boiling water in the bottom of the cold oven. Placed the sheet of pastries on a higher shelf and waited for them to rise. Rise they did, but in the warm oven, all of the butter leaked out. Once again, I'm thinking this book may be useless for anything other than shaping ideas. I wanted to like this book, but my results have been very disappointing.

Este livro é excelente, encantador. Sou vegana e mesmo não tendo nada sobre isso no livro, quis aproveitar as técnicas e conhecimento profundo da autora. A história dela é inspiradora, linguagem divertida e fluída. Finalmente aprendi os métodos de "dobrar" a massa. Incrível , valeu a pena.

Das Buch habe ich durch einen Post auf Instagram entdeckt. Es hat schöne Bilder und schöne (und teilweise skurrile) Rezepte mit fertigem Croissant-Teig. Auch ein Basisrezept für Croissant-Teig ist drin, welches ich aber nicht nutzen werde. Bei diesem Regept wird kein Butterblock in den Teig eingearbeitet (tourriert), sondern die Butter wird weich auf den Teiv gestrichen. Liegt vielleicht daran, dass die Autorin aus Australien ist und die Temperaturen es dort nicht einfach machen Croissant-Teig anders herzustellen. Den ein oder anderen Tipp werde ich aber übernhemen.

Me gustó todo el libro. Magnífico cobtenido

Such a stunning book! Very informative! Can’t wait to try a recipe