This quick version of my Classic French Croissants recipe includes a few short cuts, takes only 7 hours to make (with extended inactive period of times) and still gives billowy, flaky, buttery croissants. In comparison to my 2-Day version or 3-Day version, these croissants are more buttery, with smaller air bubbles inside and a satisfyingly chewy crumb. A great compromise if you don’t have two or three days to create the real deal! Before you start this recipe, make sure you read this…
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Josie Kaptein