St. Honore

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I've used this recipe 3 times. It works perfectly, and I particularly enjoy the process since it feels like "the-real-thing." The results certainly are. My only reason for writing this review is to hopefully correct an obvious mistake in the printed recipe. It asks for 1/4 cup of water! When I read the recipe the first time I kept trying to visualize mixing 1/4 cup of water with 4 cups of flour. I came to the conclusion it was supposed to be 1 & 1/4 cups. That amount worked. I assume it was a typo. I encourage those who are tempted, but unsure, to give it a try. It's not that difficult, and when you're successful you'll advance to a new level with all the bragging rights that you'll so richly deserve. Next, do croissants and give a few to neighbors...your rep. will then be established!

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This is a very fine recipe, indeed. It is quite a shame that more people have not reviewed it (or perhaps attempted it!. It's hard to believe, but I made this recipe about a decade ago when I was 15. It came out beautifully. I had always loved desserts, and sure, it was a good bit of work, but I guess I was always ambitious. Nevertheless, I say all of that because YOU CAN do it! Just try...make sure to read the recipe a few times and picture exactly what you're going to do and have things ready to go. I looked this particular recipe up after all these years because I recently bought Julia Child's compendium on French cookery, and the second volume includes two puff pastry recipes, which I wanted to compare to this one that I remembered from my youth. It is a bit different, but only in the very beginning, before making the paton (she calls for butter to be cut in, as opposed to using melted butter. Whatever the case, it still gets the full 6 turns (or folds he calls them.

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As someone contemplating culinary school, I made this recipe to see if I would really enjoy doing this.

I cook ALOT so most of this wasn't really that hard. You just have to be able to follow directions and have patience.

The recipe came out very well and I was very proud of myself for achieving it.

I must say that this isn't a recipe for "average" cook...but then again...it doesn't say that in the title either.

I find it really unfair that people rate recipes on here when they haven't tried to make it themselves. The rating system is supposed to be for those who want to know if the recipe tasted good, etc...
It's not for those who feel a recipe is "too hard" and then give it a poor rating. Jacques is a chef who deserves respect...he's earned it. Not all the recipes and chefs on foodtv.com are for the 30 minute meals kinda people ;

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OK.....how many people out there even attempted this recipe? I think 99% of us are looking for something more workable in our lives. I'm not saying this wouldn't be good, I'm saying that the Jacque should realize most of us do not have the time to spend on something like this. Two hour prep? If I were a professional chef, maybe. BUT I'm not. Please keep it simpler.

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this receipe is missing commercal flour, and leaving out an easy way to add cold butter.