How to make croissants

Today I am conquering my fears and making homemade croissants 🥐! If you’re about to run away screaming, I understand. I’m not sugarcoating it: croissants aren’t easy. Croissants require time, patience, and a lot of rolling. However, just because this recipe is advanced doesn’t mean that YOU have to be an advanced baker to try it. You can absolutely handle this recipe. ♥
Cooking Instructions
- 1
Day 1
Place all dry ingredients into a bowl and mix together. Make a well and add the butter and liquid. Bring together then place onto a floured surface. Work the dough lightly for about 3 minutes. You don't want to over work the dough as it will be harder to incorporate the butter on the next day. Push the dough down to form a flat disk place onto a lightly floured tray, cover and place into the fridge for at least 8 hours and up to 12. - 2
Day 2
1 hour before you take the dough from fridge. Get your butter and pound it with a rolling pin to make it nice and flat. For the easiest method, place the butter between two pieces of parchment paper and gently pound until square and flat about 1/4". Place back into the fridge. Take your dough out of the fridge and place onto a lightly floured surface. Pin out to form a square. Then pin each side out so you have an envelope, 4 thin corners and a slightly raised centre piece. - 3
Roll out dough into a large rectangle
* make the butter layer (I have an easy trick for this!!!)
* enclose the butter layer inside the dough Place back into the fridge and rest for 1 hour. - 4
Day 3
* roll out the dough into another large rectangle, then fold it back together
* roll out the dough again, fold it back together again
* roll out the dough one more time, fold it back together
* shape the croissants
* bake😋😉
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Crispy Croissants Crispy Croissants
After I tried many recipes, I finally arrived at a recipe that I'm satisfied with!When you are sealing the edges of the dough together during Step 5, try not to let any air in. If a large amount of air gets in, then poke with a toothpick to let it out. If it's a small amount, don't worry about it! The dough will stick to the board and rolling pin as you repeatedly fold the dough, so dust with a small amount of flour. For 10 croissants. Recipe by Chikayan cookpad.japan -
Crispy Croissants Crispy Croissants
I wanted to make my mom's favorite croissants at home.It is important to continuously chill the dough to keep it from becoming too soft and difficult to work with. It is even better if you also chill your hands before handling the dough.You may also want to turn down the heat in the kitchen.If you should find air bubbles while rolling, try to gently move it toward the edge with the rolling pin to remove it. Recipe by Myumako cookpad.japan -
Croissants Croissants
In this receipe 2things play a vital rooe i.e1. Book fold and layering2. Rolling of croissants so that air is pressed out Anshul dureja -
Light and Fluffy Croissants Light and Fluffy Croissants
I used my bread maker to make these fluffy croissants.When you are rolling the dough up, if you pull gently on the edges, it becomes a nice shape once rolled. Recipe by Kotoaji cookpad.japan -
Handmade Croissants Handmade Croissants
I wanted to make delicious croissants! Recipe by Hiyuchi cookpad.japan -
Foolproof Croissants Foolproof Croissants
These are the croissants that I finally succeeded in making on my 6th attempt. I have failed many times with all the recipes that I read. I even thought that this was not my thing. In this recipe, I note what I have learned from my mistakes, and hopefully these will be helpful hints for others like me who have been failing at their attempts. If you follow this recipe and the croissants still don't come out right, let me know, so I can give you advice! Good luck and enjoy making delicious croissants.I updated the recipe to make it very easy to follow.1. Do not knead the dough! 2. Keep the dough chilled at all times! Chill it! 3. Keep your working surface dusted lightly with flour, and dust the dough with a lot of flour until it has a grainy texture. Keep the dough moving while rolling it out. 4. If the butter comes out, cover it lightly with the flour! 5. Roll up the dough loosely so it has space to rise. 6. Make sure to rise the dough until it doubles its original size. 7. Coat the butter with cake flour! Recipe by asaco* cookpad.japan -
Buttery and Fragrant Croissants Buttery and Fragrant Croissants
I tried many recipes, took all the good parts from them, and made this recipe.I wrote down the processes in details, so I think it will be easy to understand.It takes some time to make this, but because of this, you can enjoy a delicious croissants without messing up!The time for the first proofing is just a guide; look at the size of the dough to see if it has risen enough.We proof at a relatively low temperature for the second proofing to prevent the butter that has been folded in from melting.The temperature at which butter starts to melt is said to be 28 to 35℃. The key to making beautiful layers is to not let the butter melt until you bake. Recipe by Nagiry cookpad.japan -
Flaky Croissants Flaky Croissants
Even though the croissants are hard to make, I wanted to give it a try.Take out butter from the fridge before you fold in the butter. Recipe by Nahomin cookpad.japan -
Beautiful Croissants Beautiful Croissants
If the croissant turns out well with 100 g of butter, increase the amount to 140 g for super flakey croissants.Please enjoy! Recipe by Ponnosuke cookpad.japan -
Sourdough Croissants Sourdough Croissants
This is an attempt at recreating a recipe from Bread by Us, a bakery in Ottawa. (originally posted on their Instagram account 2020/Apr/03). While the original seems a little short on detail, we managed to fill in the blanks well enough to get good results first time. This is mainly an attempt to record those blanks so that we can repeat this in future. Keith Baldwin -
Laminated Yeast Dough (PLF) and Croissants Laminated Yeast Dough (PLF) and Croissants
To make delicious and beautiful pastries like croissants, pain au chocolat, pain aux raisins, and many others. MariejoseelatifaTranslated from Cookpad France -
Mini Croissants and Mini Pain au Chocolat Mini Croissants and Mini Pain au Chocolat
Perfect for your breakfasts or snacks, I present to you mini croissants and mini pain au chocolat (you can make them any size you like). This recipe comes from the book 'Z’oeufs peux pas' by Sibylle AUDOLLANT. Manu_VeggiesTranslated from Cookpad France
More Recipes
Comments (2)