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Top Rated Croissant Recipes
These croissants are such an impressive breakfast, and can be made by even the most unskilled cooks.This recipe is courtesy of Bonne Maman.
The crescent roll exterior makes these dumplings buttery and flakey. Dip them in caramel sauce or serve with homemade ice cream for an additional treat.
Fast(er) Homemade Croissants
To be fair, there's really no such thing as a quick croissant. The process takes a lot of time and even more butter (also a fair amount of counter space), but this recipe is about as quick as they come.
The dough has a few rest times that can stretch longer if needed allowing you to start on stop at your own pace! The dough is basically a borrowed shortcrust technique, cutting large chunks of cold butter into flour and skipping the intimidating laminating process, i.e., folding endlessly around a wide slab of butter. When cutting the butter into the flour you want to keep the chunks large and flat. Not pea-sized like you might do for a pie crust. The large the butter chunks, the flakier your croissants will be.
Stepping into a bakery is still faster, but that first fluffy, flaky bite makes it all worth it. While your croissants are chilling make a batch of homemade jam to go with!
I’m sure you remember the n you waffle it” and “will it waffle” videos all over YouTube a few years ago. Well, this one is one of my favorites. Back in 2015, Katie Quinn (often known as KatieQ around the internet) delighted viewers with her Croffle, a slab of puff pastry dough on a waffle iron. But say you have no puff pastry, and you do have stale croissants? You can guess where I’m going. Pop those bad boys in the iron, smush, and devour with plenty of syrup. You can also make a croffle sandwich. Slice the croissants in half and make a your go-to scrambled egg breakfast sandwich (or go my favorite: slathered will almond butter, raspberry jam, and sliced bananas) and let the waffle iron do its thing.
French toast is the laziest, simplest way to pass off less-than perfect pastries as fresh breakfast. Slice croissants in half, dunk in a mixture of egg and milk, then pan fry until crisp.
- Calories (kcal) : 310
- Fat Calories (kcal): 160
- Fat (g): 19
- Saturated Fat (g): 12
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 5
- Cholesterol (mg): 60
- Sodium (mg): 360
- Carbohydrates (g): 32
- Fiber (g): 1
- Protein (g): 5
Make the dough
- Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight.
Make the butter layer
- The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. Pound the butter until it’s about 7-1/2 inches square and then trim the edges of the butter. Put the trimmings on top of the square and pound them in lightly with the rolling pin. Refrigerate while you roll out the dough.
Laminate the dough
- Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator—it should be pliable but cold. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps . Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.)
- Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight.
- Roll the dough until it’s 8 by 24 inches. If the ends lose their square shape, gently reshape the corners with your hands. Brush any flour off the dough. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Brush the flour off and then fold the exposed dough over the folded side. Put the dough on a baking sheet, cover with plastic wrap, and freeze for 20 minutes to relax and chill the dough.
- Repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 by 24 inches. Fold the dough in thirds again, as shown in the photo above, brushing off excess flour and turning under any rounded edges or short ends with exposed or smeared layers. Cover and freeze for another 20 minutes.Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all four sides. Refrigerate overnight.
Divide the dough
- The next day, unwrap and lightly flour the top and bottom of the dough. With the rolling pin, “wake the dough up” by pressing firmly along its length—you don’t want to widen the dough but simply begin to lengthen it with these first strokes. Roll the dough into a long and narrow strip, 8 inches by about 44 inches. If the dough sticks as you roll, sprinkle with flour. Once the dough is about half to two-thirds of its final length, it may start to resist rolling and even shrink back. If this happens, fold the dough in thirds, cover, and refrigerate for about 10 minutes then unfold the dough and finish rolling. Lift the dough an inch or so off the table at its midpoint and allow it to shrink from both sides—this helps prevent the dough from shrinking when it’s cut. Check that there’s enough excess dough on either end to allow you to trim the ends so they’re straight and the strip of dough is 40 inches long. Trim the dough.
- Lay a yardstick or tape measure lengthwise along the top of the dough. With a knife, mark the top of the dough at 5-inch intervals along the length (there will be 7 marks in all). Position the yardstick along the bottom of the dough. Make a mark 2-1/2 inches in from the end of the dough. Make marks at 5-inch intervals from this point all along the bottom of the dough. You’ll have 8 marks that fall halfway between the marks at the top.
- Make diagonal cuts by positioning the yardstick at the top corner and the first bottom mark. With a knife or pizza wheel, cut the dough along this line. Move the yardstick to the next set of marks and cut. Repeat until you have cut the dough diagonally at the same angle along its entire length—you’ll have made 8 cuts. Now change the angle of the yardstick to connect the other top corner and bottom mark and cut the dough along this line to make triangles. Repeat along the entire length of dough. You’ll end up with 15 triangles and a small scrap of dough at each end.
Shape the croissants
- Using a paring knife or a bench knife, make a 1/2- to 3/4-inch-long notch in the center of the short side of each triangle. The notch helps the rolled croissant curl into a crescent. Hold a dough triangle so that the short notched side is on top and gently elongate to about 10 inches without squeezing or compressing the dough—this step results in more layers and loft.
- Lay the croissant on the work surface with the notched side closest to you. With one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end.
- Flare your hands outward as you roll so that the “legs” become longer. Press down on the dough with enough force to make the layers stick together, but avoid excess compression, which could smear the layers. Roll the dough all the way down its length until the pointed end of the triangle is directly underneath the croissant. Now bend the two legs towards you to form a tight crescent shape and gently press the tips of the legs together (they’ll come apart while proofing but keep their crescent shape).
- Shape the remaining croissants in the same manner, arranging them on two large parchment-lined rimmed baking sheets (8 on one pan and 7 on the other). Keep as much space as possible between them, as they will rise during the final proofing and again when baked.
Proof the croissants
- Make the egg wash by whisking the egg with 1 tsp. water in a small bowl until very smooth. Lightly brush it on each croissant.
- Refrigerate the remaining egg wash (you’ll need it again). Put the croissants in a draft-free spot at 75° to 80°F. Wherever you proof them, be sure the temperature is not so warm that the butter melts out of the dough. They will take 1-1/2 to 2 hours to fully proof. You’ll know they’re ready if you can see the layers of dough when the croissants are viewed from the side, and if you shake the sheets, the croissants will wiggle. Finally, the croissants will be distinctly larger (though not doubled) than they were when first shaped.
Bake the croissants
- Shortly before the croissants are fully proofed, position racks in the top and lower thirds of the oven and heat it to 400°F convection, or 425°F conventional. Brush the croissants with egg wash a second time. Put the sheets in the oven. After 10 minutes, rotate the sheets and swap their positions. Continue baking until the bottoms are an even brown, the tops richly browned, and the edges show signs of coloring, another 8 to 10 minutes. If they appear to be darkening too quickly during baking, lower the oven temperature by 10°F. Let cool on baking sheets on racks.
Make Ahead Tips
The croissants are best served barely warm. However, they reheat very well, so any that are not eaten right away can be reheated within a day or two in a 350°F oven for about 10 minutes. They can also be wrapped in plastic or aluminum foil and frozen for a month or more. Frozen croissants can be thawed overnight prior to reheating or taken from the freezer directly to the oven, in which case they will need a few minutes more to reheat.
Chocolate Croissants: Chop some good-quality bittersweet chocolate and distribute it along the length of the notched end of the dough triangle after you’ve stretched it—use about 1/2 oz. or 1-1/2 Tbs. for each one. Roll it up just like a plain croissant but without stretching out or bending the legs. Proof and bake the same.
Ham and Cheese Croissants: After stretching but before rolling up each croissant, put a thin layer of sliced ham on the dough at the notched end. Tuck it in if it lies more than a little outside the surface of the dough. Put a layer of thinly sliced or grated cheese—good Cheddar or Gruyère is best—on top of the ham. Without stretching or bending the legs, roll the dough tightly. Proof and bake the same.
How to Make the Best Ultra-Buttery Croissants
Baker Chad Robertson does two things to croissants better than anyone in America. First, he effortlessly deploys the French cwa-ssahn pronunciation without sounding pretentious. But more important, he serves 200 perfectly crisp but chewy croissants a day fresh, within an hour of leaving the oven, to the bakery’s ravenous fans. They’ve been snaking around the block of his original San Francisco bakery for two decades and his new location, Tartine Manufactory, for a little over a year. “Croissants are an impressive feat of engineering,” Chad explains, while tending to loaves of sourdough in the massive oven that sits front and center of Tartine Manufactory. “For ours, we strive for a moist center and caramelized crust. When you bite into one, it should have some weight but also just shatter.”
The croissant’s perfection is twofold: an interior of infinitely spiraling paper-thin layers and a shatteringly flaky crust. Christina Holmes
Tartine’s weapon for nailing these contrasts is its master dough, which Chad and his team are constantly perfecting. They found that laminating with high-quality, high-fat butter helped prevent the pastries from cracking in the oven, while adding richness. “People think the flavor just comes from butter, but a lot of the flavor in croissants comes from fermentation,” Chad says of the process by which yeast converts sugar to carbon dioxide and flavorful acids. The Tartine team relies on a preliminary fermentation called a poolish that uses packaged yeast along with quickly developing flavor, the technique makes the dough easier to roll. “By fermenting this kind of dough, you can do almost anything,” explains Fausto Echeverria, who leads the team responsible for all viennoiseries, pastries made using yeasted doughs. “This fermented dough is much easier to form into shapes,” Fausto says. “It also tastes neutral, so you can add sweet or savory ingredients.” The same dough they use for croissants is molded into eggy breakfast buns and their beloved orange and cinnamon-scented morning buns.
That’s to say by rolling out, beating, and laminating your own pastry dough at home, you aren’t just rewarded with a fun project that brings folks together in the kitchen and decadent croissants that have seemingly endless layers. You’re also creating a buttery blank canvas for other baked goods. Use it for display-ready pinwheel danish topped with seasonal fruit, extra-flaky pigs in a blanket, or one of the following recipes, developed for us by the pros at Tartine.
The French Connection
Tartine’s Chad Robertson Christina Holmes
“Americans think there’s this thing called a ‘French croissant’ but the truth is there are thousands of varieties and characteristics throughout France. Some are denser, some are flakier, some are lighter or darker and crispy with a chewy texture inside. And when they’re great, they’re so decadent and satisfying you don’t even want another. I’m not an advocate for the Parisian binge-eating-croissant vacation.” —Tartine’s Chad Robertson
Piquillo Pepper and Almond Morning Buns Christina Holmes
How to Bake like Tartine at Home
A 15-year employee of Tartine, Fausto Echeverria started as a dishwasher and worked his way through all of the stations in the kitchen before heading up croissant production at Tartine Manufactory. His team turns out over 200 of their signature croissants a day with the help of futuristic Swedish ovens, a mega-size spiral mixer, and a dough sheeter. When baking with his young kids at home, Echeverria makes pastries that are almost as perfect by following these steps.
Check Your Proofs Professional bakers often let pastries made with yeast-leavened dough rise in warm, humidified cabinets known as proof boxes. If your kitchen is cool and dry, fake your own by setting your tray of shaped pastries in a large cooler or covered plastic bin beside a dish of hot water. This will prevent the surfaces from drying out and cracking and allow the tender dough to stretch evenly as it rises. Don’t overproof if the pastries have fully inflated and started to fall again, they will bake up flat and misshapen.
Optimize Your Oven Tartine bakes in a rotating convection oven that eliminates the need to open the oven to rotate during cooking. Echeverria re-creates the convection effect at home by adding a low, wide dish of water on the floor of the oven during preheating. The rising steam encourages heat and air movement and ensures a more even bake. The other key to consistency: Leave the door shut until the pastries have a good amount of color. Otherwise, they tend to fall before their shape is set.
Keep Things Fresh By Tartine’s standards, croissants have an extremely short window of acceptable freshness. At home, Fausto proofs and bakes only what he intends to serve that day. Unproofed, raw pastries can be frozen and packed in resealable plastic bags. The night before you plan to bake, transfer the frozen pastries to a parchment paper–lined sheet tray, tent loosely with plastic wrap, and thaw in the refrigerator.
Extra dough Christina Holmes
Don’t let an inch of dough go to waste. Instead of smushing the scraps together to form wonky croissants, turn them into these cheesy twists. Cut the trimmings from croissant dough into rectangles, spread one side with crème fraîche, and slit down the middle. Flip one short end of each rectangle through the opening twice. Proof just like the other danish, sprinkle generously with Gruyère, then bake at 400° to a crispy, golden brown.
Get the recipe for Tartine’s Croissants » Christina Holmes Get the recipe for Baked Egg Danish with Kimchi and Bacon » Christina Holmes Get the recipe for Piquillo Pepper and Almond Morning Buns » Emma Star Jensen Get the recipe for Sour Cherry and Pistachio Danish » Christina Holmes
Best for Large Gatherings: Sweet Street Preproofed Classic Butter Croissants
When you need croissants in a large quantity, these can fill that need, whether it’s to stock up for weekly use, or whether it’s for a party or event. This is a case of 54 croissants, and they’re pre-proofed so they’ll take a bit more space in the freezer than croissants that haven’t been proofed. While they don’t need to rise, they should be thawed before baking customers suggest an overnight thaw in the refrigerator for the best results. An added bonus with this large pack is that shipping is included.
- For the croissant dough (laminated pastry):
- 1kg flour (T55 or 65)
- 25g salt
- 120g castor sugar
- 60g fresh baker's yeast
- 200g unsalted butter
- 480g milk, warm
- 500g dry butter (250 + 250g)
Before starting this Croissants recipe, make sure you have organised all the necessary ingredients.
Tip the flour in the stand mixer recipient.
Add the yeast on one side of the bowl.
On the other side, add the salt.
The sugar and salt should not come into direct contact with the yeast, as it would lose its rising properties.
Add the warm milk (30°C) and the butter at room temperature.
Knead the ingredients with the dough hook.
. for about 10 minutes at medium speed.
Important: If you're using a home mixer such as Kitchenaid, stay close to the mixer while kneading dough, in case it moves around on your kitchen worktop. You won't have this problem if you're using a professional mixer.
Stop the mixer and lift the motor unit.
Remove the dough stuck on the hook.
Divide the dough into two balls weighing 900 grams each.
Place the dough balls into two separate bowls.
. then cover the surface of the dough with cling film.
Let prove at 25/30°C for 45 minutes. I did this operation in a warm oven. I recommend using a digital thermometer with probe to monitor the temperature inside the oven.
When the dough has risen, remove the cling film.
Knock the dough back with your hand.
Using your hands, spread each dough ball into a rectangle.
. and transfer onto a baking sheet lined with cling film.
. and store in the freezer for 45 minutes.
After 20 minutes, flip the dough rectangle and freeze for a further 25 minutes.
Folding the dough: Take the dough out of the freezer. The dough should now be firm.
. and roll out the dough lengthwise.
Soften the dry butter with the rolling pin.
Give the dough a quarter-turn.
. and arrange the butter in the centre of the strip of dough. The width of the exposed dough parts should equal the width of the butter piece in the centre.
Fold both sides over the butter. Start with the left side (it should cover half of the butter).
Fold the right side over. Both edges should meet in the centre.
Fold the dough rectangle in half, lengthwise.
The first part of the folding operation is now done.
Wrap in cling film and refrigerate for 30 minutes.
Take the dough of the fridge and remove the cling film. Place the dough on a floured surface.
Roll out the dough lengthwise.
Give the dough a quarter-turn (anticlockwise). Fold the dough into thirds, starting with the right side, then the left side.
Wrap the dough rectangle with cling film.
. and refrigerate for at least 30 minutes.
For the croissant shapes: Place the dough on a floured surface.
Roll it out to a large rectangle, to a thickness of 4mm.
Ideally, the dimensions of the dough should be 40 x 56cm.
Fold the rectangle in half lengthwise.
Open it back the centre should be clearly marked.
Dive the dough into two equal portions, using a ruler and a knife.
Cut triangle shapes to make the croissants. The use of a dough cutter will facilitate this operation. The triangle shapes should have a base of 12cm and a length of 25cm.
Use the dough cutter to measure the base of each triangle.
Mark the sides of each triangle with the knife.
Repeat the operation for all triangles, using the 12cm base of the dough cutter as a guide.
Mark the triangle shapes on all the dough strips.
When all the triangles have been drawn.
. cut the shapes with a sharp knife.
. working in a vertical motion. Slide the knife blade to cut the dough to ensure you do not damage the laminated layers.
Stretch one triangle to make it 2 or 3cm longer.
Using the dough cutter, cut a small notch (2cm).
. in the centre of the base.
Roll the croissant from the base to the tip.
. and rolling it towards yourself.
Repeat the operation with all the triangles and arrange them on a non-stick baking sheet.
Glaze the croissants with a beaten egg yolk.
Up to this stage, this recipe can be prepared in advance and stored in the freezer for several weeks. Whenever you would like to enjoy fresh croissants, simply take them out of the freezer and follow the method below, bearing in mind that the proofing time, shown in step 63, will take longer (about 3 hours).
Leave to prove at a temperature that doesn't exceed 25°C (to prevent the butter from melting), for about 2 hours.
If you prepared your croissants in advance, I recommend taking them out of the freezer at night, then transfer them on a baking sheet and leave them to rise at room temperature overnight. Simply glaze and bake your croissants in the morning to enjoy them hot for breakfast!
Why Are These Homemade Croissants the Best?
- These are a labor of love. No cutting corners here! Keeping the dough nice and cold, working in very deliberate steps, will ensure you have the most buttery and flaky croissants.
- The ingredients used are common everyday ingredients you probably already have everything you need to make this recipe.
- This is a great recipe that you can customize with fillings. You can even make sandwiches out of these delicious croissants!
- The dough or the finished croissants are great for freezing. Fresh croissants every day? I think so!
- Readers love them!
We came home from France and I decided to make homemade croissants. I’m so glad I found this recipe. I’m on my third batch! My grandkids love them, and so does the rest of my family that the croissants don’t even last two days! I make some plain and some chocolate! Excellent recipe, thank you.
A croissant is usually a crescent-shaped, buttery, and flaky pastry roll of Austrian and French origin prepared with yeast-risen dough. The dough is well layered with butter, rolled, and even folded three times, achieving 81 butter layers in total. This process is referred to as lamination.
Below is a detailed and comprehensive step-by-step guide on how to pr make the perfect French croissant. Now gather your equipment, and let’s start cooking.
Equipment Needed for Croissant Recipe:
- Chefs knife
- Cutting board
- Med-size Sauce Pan
- Instant thermometer
- Standing mixer
- Dough scraper
- Rolling pin
- 2 – ½ Sheet pan
- Small bowl
- Measuring cup
- Measuring spoons
- Cooling Rack
6 Important Notes Before Making Croissants
- When preparing croissants, it is tough to hide the minor mistakes in your technique. The difficulty in preparing croissants lies in manually creating thin and even layers of butter and dough that will result in a product with the right texture and volume. As such, it may be unreasonable to expect that you will make perfect croissants on your first attempt at this recipe.
- It takes about three or four for most people to acquire the general feeling for the technique. In this regard, practice and experience are the keys to mastering the process. Nonetheless, the most important thing to remember is that you should enjoy the process!
- Before you begin experimenting with freezing, spelt, margarine, retarding, sourdough and timing, you must attempt this recipe exactly as detailed at least three times. It would be best if you learned how to make decent croissants before you move on to the next step.
- Selecting the right flour is very important as it will determine the volume and texture of the croissants. It is advisable to test a few flour types to land on the one that hits the sweet spot between strength and flexibility.
- The same goes for the butter. It has to be pliable without being excessively soft. Organic butter with low water content is a great choice. Butter with high water content tends to get hard, facilitating breaking and tearing, thus ruining the croissant layers.
- If this is your first time baking croissants, it is advisable to select a cold day during which the room temperature is below 20 degrees Celsius (68 degrees Fahrenheit). This avails you sufficient time for the entire process and decreases the dough’s chances of absorbing the butter. To ensure your croissant has flaky layers, the butter must be kept solid between the dough layers.
The First Day – Prepare Croissant Dough
It is best to prepare the croissant dough during the evening. Start by combining the ingredients of the dough and knead for 3 minutes. Knead it low to medium pace to the point where the dough comes together.
Low to moderate gluten development occurs at this stage. You want to avoid excess gluten development since the dough will fight back during the lamination process.
Shape well the dough into a disk and not a ball before refrigeration. Doing this will make it easier for you to roll the dough into a square shape on the second day. Place the disk on a tray and cover it with cling-film. Place it in the fridge and leave it overnight.
The Second Day – Make Butter Slab
Remove the cold butter from the fridge and immediately slab Arrange these pieces to form a 15cm (6 inches) by 15 cm (6 inches) square on a waxed paper. Cover the square with another layer of waxed paper.
Pound the butter with a rolling pin until the square is approximately 19cm (7.5 inches) by 19cm (7.5 inches). Trim the butter’s edges and place the trimmings on the square. Pound the butter lightly to achieve a final square measuring 17cm (6.7 inches) by 17cm (6.7 inches). Wrap the butter slab in film and place it in the refrigerator for later.
Before you begin the dough laminating process below, ensure that you place sufficient flour on the work surface to avoid sticking. However, do not use too much flour to integrate the croissant layers, which will be evident in the final product.
Laminate the Dough
Roll out the dough disc into a square measuring 26cm (10.2 inches) by 26cm (10.2 inches) immediately after taking it out of the fridge. The square should ideally be as perfect as possible and have even thickness.
Take out the stored butter slab from the fridge.
With one side of the dough square facing you, place the butter on the dough at a 45-degree angle. A corner of the butter square should be facing you. Fold one flap of the dough over the butter slap such that the point/corner of the dough is at the center of the butter slap.
Repeat this process for the remaining three dough flaps. Ensure that the edges of the flaps overlap slightly and enclose the butter entirely. Press the edges lightly using the palm of your hands to seal the seams.
Next, you need to roll out the dough with the sealed-in butter. Place small amounts of flour on your working surface and the rolling pin. Roll out the dough to make a rectangle measuring 20cm (8 inches) by 60cm (24 inches). It would be best if you rolled from the dough’s center out towards the edges. Avoid rolling from one side of the dough to the other. This allows you to maintain an even thickness.
You may also rotate the dough 180 degrees to keep the thickness more even (people tend to use less pressure when rolling towards them than when rolling away). Utilize these rolling methods throughout the entire process. Aim towards making the dough longer rather than wider and ensure the edges are as straight as possible.
Fold the dough in thirds (one third on top of itself and the other side over it), cover with a cling-film and place in the fridge for 30 minutes. Take it out and roll it out a second time into the same 20cm (8 inches) by 60cm (24 inches) rectangle. Fold it in the same letter style as before and place it in the fridge for another 30 minutes.
Take it out and roll it out for the third time into a 20cm (8 inches) by 60cm rectangle. Cover with cling-film and leave it in the fridge overnight until the third day. Remember to rotate the dough 90 degrees before rolling again. The closed end of the dough should always face away from you. You should end up with 27 butter layers in total.
In some instances, you may find it difficult to get the dough longer than, say, 50cm (20 inches). If this happens, cease rolling the door to avoid damaging the layers. Cover the dough and allow the gluten to relax for about 10 to 20 minutes in your refrigerator before you resume.
Overview of the Aforementioned Steps
- Roll out dough to 20cm (8 inches) by 60cm (24 inches) fold it letter style.
- Refrigerate it for 30 minutes.
- Rotate 90 degrees
- Roll out dough to 20cm (8 inches) by 60cm (24 inches) fold it letter style
- Refrigerate for it 30 minutes
- Rotate 90 degrees
- Roll out dough to 20cm (8 inches) by 60cm (24 inches) fold it letter style
- Refrigerate it overnight until the third day
Each dough laminating step should take you just a few minutes. If it takes you longer because of initial inexperience, you may fold, cover and refrigerate the dough for 20 minutes. You may resume the process after the dough has rested. This is a vital cautionary step, which ensures that the butter stays solid.
The Third Day – Divide the Dough:
Take the dough out of the fridge. Place a small amount of flour across your working surface. Roll out the dough gently into a long and narrow strip measuring 20cm (8 inches) by 110cm (43.3 inches). The dough may start to resist or shrink back during this stage. If this happens, fold it in thirds and place it in the fridge for about 10 to 20 minutes to rest.
It is essential not to struggle with the dough when it cannot get any longer.
Could you leave it in the fridge to rest? You may end up ruining an entire two-day work.
With utmost care, lift the dough a few centimeters when it has reached the intended shape and dimensions. This allows it to shrink back from either side, and thus, it will not shrink during the cutting process. The length of your strip of dough should allow you to trim both ends to make them straight while leaving a length of approximately 100 cm (39.4 inches).
Shape Your Croissants
Place the tape measure along the topside of the dough. Using the knife, mark the dough’s top side along its length at 12.5cm (4.9 inches) intervals. There should be 7 marks in total.
Next, place the tape measure along the bottom and, using the Knife, make a mark at 6.25cm (2.46 inches) from one end. From this point, continue making marks at 12.5cm (4.9 inches) intervals. There should be 8 marks in total. Overall, the top and bottom marks should not align and form your croissant triangles’ bases.
Starting from one top corner, make a diagonal cut that goes down to the first bottom mark. Repeat these diagonal cuts for the entire length of the dough. Switching angles and starting from the other top corner, make a diagonal cut going down to the last bottom mark. Repeat this process for the entire length of the dough to create triangles. You should create 15 triangles alongside a few pieces of dough.
Make notches that are 1.5cm (0.6 inches) long at the center of every triangle’s short sides using the knife. Next, elongate every triangle gently to approximately 25 cm (9.9 inches). You can do this by hand.
However, elongating with a rolling pin can produce better results. You have to do this very carefully, putting minimal pressure on the dough triangles. Feel free to experiment with both methods to determine which suits you best.
Now that you cut notches at the center of the dough triangles’ short ends move your hands outwards from the middle to roll the two wings. Try to create the intended shape with a longer and thinner point. Also, it is good practice rolling the dough tightly with sufficient pressure at the beginning to ensure that the layers stick together. Take care not to damage the layers by applying too much pressure.
Proof and Bake
Start by arranging your croissants on baking sheets. Ensure that you keep sufficient space between the croissants such that they do not touch when you proof and bake them. Add a teaspoon of water to the egg and whisk until it is smooth. Carefully apply a thin coating of egg wash to the croissants.
Make sure that you proof your croissants draft-free. The ideal temperature should be 24 to 26.5 degrees Celsius (76 to 79 degrees Fahrenheit). Temperatures above this range increase the chances of the butter leaking out.
You should proof your croissants for approximately 2 hours. Gently shake the baking sheet to see if the croissants wiggle slightly. This way, you can tell if the croissants are ready. When you look at the croissants from the side, you should see the dough layers.
Preheat your oven at 200 degrees Celsius (390 degrees Fahrenheit) for convection ovens and 220 degrees Celsius (430 degrees Fahrenheit) for conventional ovens. Apply a thin second layer of egg wash to the croissants just before you bake them. Bake the croissants at 200 degrees Fahrenheit for about 18 to 20 minutes.
Reduce the oven temperature slightly if the browning happens too quickly. When it comes to baking, you have to learn from experience, as not all ovens are similar. As you bake several batches, you get to learn the perfect temperature and timing for your own oven.
When the croissants are ready, take them out of the oven and leave them on the baking sheet for a few minutes. Finally, you can transfer them to a cooling rack. It is best to consume your French croissants when they are warm and fresh.
- 1/2 ounce active dry yeast
- 1/4 cup warm water (110 degrees to 115 degrees)
- 1/4 cup sugar
- 2 tablespoons unsalted butter, melted, plus more for bowl
- 2 1/3 cups (12 ounces) bread flour
- 3 cups plus 3 tablespoons (1 pound) all-purpose flour, plus more for working
- 1 tablespoon salt
- 2 cups warm whole milk (100 degrees to 115 degrees)
- 1/4 cups all-purpose flour
- 2 cups (4 sticks) unsalted butter, slightly softened
- 1 large egg, lightly beaten
Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl set aside. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook mix on low speed until combined. Add yeast mixture, milk, and butter mix until dough just comes together.
Knead dough: Scrape dough out onto a lightly floured work surface. Using lightly floured hands, knead until smooth, about 3 minutes. Transfer to buttered bowl, turning to coat.
Let dough rise: Cover dough with plastic wrap transfer to the refrigerator. Let rise until doubled in bulk, about 2 hours (dough should not spring back when you press it with your finger).
Make the butter package: About 45 minutes after the dough begins rising, put flour and butter into the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined, 3 to 4 minutes. Scrape butter mixture out onto a piece of parchment paper shape into a rectangle. Top with parchment, and roll out to an 8-by-10-inch rectangle. Transfer to a baking sheet, and refrigerate 30 minutes.
Roll out dough: Turn out dough onto a lightly floured work surface shape into a rectangle. Roll out to a 10 1/2-by-16-inch rectangle, about 1/2 inch thick, with short side facing you.
Place butter package on dough: The butter package should be cool but pliable your finger should leave an indentation but the butter should still hold its shape. If too soft, continue to refrigerate if too firm, let stand at room temperature briefly. Place horizontally on bottom half of dough remove parchment. Fold top half of dough over butter package, and pinch edges of dough to seal.
Roll in butter: Turn dough so that a short side is facing you and the seam is on the right. Roll out to a 10-by-20-inch rectangle, about 1/2 inch thick (keep the corners as square as possible).
Fold dough into thirds: Remove any excess flour with a pastry brush. Starting at the far end, fold rectangle in thirds as you would a business letter (this completes the first of 3 "turns").
Mark dough: Mark the dough with your knuckle (later, this will help you remember how many turns have been completed). Wrap dough in plastic, and refrigerate 1 hour.
Repeat process: Remove from refrigerator, and press the dough it should be pliable but have some resistance. If too soft, return to refrigerator if too firm, let stand at room temperature, 5 minutes. Repeat the preceding three steps to complete two more turns (make 2 marks for the second turn and 3 marks for the third turn) always start with a short side facing you and the seam on the right, rolling lengthwise before crosswise. After the second turn, wrap dough in plastic, and refrigerate 1 hour. After the third and final turn, wrap dough in plastic, and refrigerate 8 hours (or overnight).
Roll out and chill dough: Turn out dough onto a lightly floured work surface, and roll out to a 30-by-16-inch rectangle. If dough becomes unmanageable, cut in half crosswise, and roll out two 15-by-16-inch rectangles (refrigerate 1 piece as you work with the other). Chill in freezer 15 minutes. Remove dough, and remeasure: It should match original dimensions if not, roll out again. If dough becomes too warm or elastic, chill in freezer, 15 minutes.
Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). Stack rectangles, lining up edges (if you have four smaller rectangles, make two stacks).
Trim dough and cut into triangles: Using a pastry or pizza wheel and cutting at a 20-degree angle, trim a small wedge from one short side to create an angled side. Cut dough into triangles, each with a 4 1/2-inch base. You should have about 20 total.
Cut slits: Cut a 1-inch slit in the middle of the base of each triangle. Separate the stacks, transferring half the triangles to a parchment-lined baking sheet cover, and refrigerate.
Begin shaping croissants: Working with one triangle at a time and keeping remaining triangles covered with a clean kitchen towel, hold the two corners of the base, and stretch to lengthen it slightly. Grasp inner corners formed by the slit in the base, and lift and stretch them toward the outer sides of the triangle press to seal.
Roll croissants: Using your fingertips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll to elongate the point (when finished, the point should be tucked under the croissant).
Finish shaping croissants: Bend the two ends toward you to form a crescent shape (the ends should almost touch). Transfer to parchment-lined baking sheets, spacing croissants 2 inches apart. Repeat with remaining triangles. Cover loosely with plastic wrap, and let stand in a warm place until croissants have doubled in bulk and are very soft, 1 1/2 hours to 2 1/4 hours, depending on the temperature of room.
Brush with egg: Preheat oven to 400 degrees, with racks in upper and lower thirds. Brush tops of croissants with egg. Bake, rotating sheets halfway through, until croissants are puffed and golden brown, 20 to 25 minutes. Let cool slightly on sheets on wire racks. Serve warm or at room temperature.
Not too long ago I saw this idea of making a quick dough for croissants and really kept my attention. Is it really possible? Who in the world doesn't love croissants but we always postpone to make them because of the long process a classic croissant dough requires.
No doubt that homemade croissants are the best of all when not in Paris :). Sometimes can be really hard to find really good croissants at the bakeries out there. I was very thrilled to find this recipe and gave it a try immediately and I really love it.
It is so easy.. it really takes no more than 20 minutes of work. the rest is simply waiting, and the croissants are wonderful. They are probably not as flaky as the classic ones but for all the little work involved they are just perfect. Crispy on the outside, buttery, flaky, a perfect treat for breakfast or brunch. You can serve it as it is with a bit of jam alongside your coffee or tea, or even prepare a delicious sandwich. I am craving for some just as I am writing these words right now. :)
This is a recipe I will definitely make pretty often, I already did it for about five times by now and each time they were devoured almost immediately. My little culinary judges, my daughters, were really delighted by these quick croissants. Give them a try, you will love them.