croissant recipe

This Blueberry and Raspberry Croissant Puff is an easy and delicious breakfast or dessert casserole using buttery croissants, a cream cheese mixture, and fruit of your choice. The best bread pudding ever!

Easy Breakfast Croissant Puff

croissants (,cut up into pieces (about 6 full cups))

blueberries

raspberries

cream cheese (,softened)

sugar

eggs

vanilla

milk

Preheat oven to 350 degrees F. Lightly coat a 9-inch square pan with cooking spray.

Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top.

In a medium bowl with an electric mixer, beat cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended. Gradually add milk, beating well after each addition.&nbsp;

Pour mixture evenly over croissant pieces. Gently pat down with a wooden spoon so all the pieces are coated. Let rest 10-15 minutes.

Bake for 35 to 40 minutes or until set in center and golden brown. (If top starts to get too brown toward the end, cover with foil.)

Serve warm with powdered sugar sprinkled on top.

https://embed.mediavine.com/videos/wsqfh79ikuxozi6fj7mf

This Blueberry and Raspberry Croissant Puff is an easy and delicious breakfast or dessert casserole using buttery croissants, a cream cheese mixture, and fruit of your choice!

This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!

Easy Homemade Croissant Recipe

all-purpose flour

active dry yeast*

salt

unsalted butter, (cold (2 1/2 sticks))

milk ((you may need slightly more or less))

egg egg

Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.&nbsp;

Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.

Add the milk and stir together until a stiff dough forms.&nbsp;

Wrap the dough tightly in plastic wrap and chill for 1 hour.&nbsp;

On a lightly floured surface, roll the dough into a long rectangle shape.&nbsp;&nbsp;

Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat.  (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)&nbsp;

Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long).&nbsp;

Cut the dough into long, skinny triangles (about 5-inches at the wide end).&nbsp;

Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.&nbsp;

Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours). 

Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.

Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.&nbsp;&nbsp;

https://embed.mediavine.com/videos/mtdkqbkjwohenl2jixvv

Ready to make the best homemade Croissant recipe? This is an original French Croissant recipe fully translated into English and calculated in cups and grams. I show you how to make a croissant with a step-by-step video. With secret trick to simulate a professional oven for perfectly flaky French Croissants for your next breakfast, brunch, or dessert.&nbsp;

The Best Homemade Croissant Recipe

+ 3 tbsp all-purpose flour (T45) ((500 grams))

+ 1 tbsp sugar ((62 grams))

3 1/4 tsp active dry yeast ((10 grams))

6 1/2 tbsp cold milk ((90 grams))

tbsp butter

salt ((12 grams))

+ 1 tsp cold water ((140 grams))

+ 2 tbsp cold butter ((255 grams))

In a large mixing bowl, with a stand or handheld mixer fitted with a dough hook&nbsp;stir together&nbsp;flour, sugar, yeast, milk, soft butter, and salt. Watch out, that the yeast and the salt don't get in touch. Stir on low speed until it starts to come together. Slowly add water while mixing the dough. Knead on medium-low speed for 10 minutes. Shape the dough into a&nbsp;9.85x6.7 inches (25x17cm) rectangle. Wrap tightly&nbsp;with&nbsp;plastic&nbsp;foil and&nbsp;refrigerate&nbsp;overnight&nbsp;8-12 hours.

Place the&nbsp;cold butter between 2 pieces of parchment or waxed paper. With a rolling pin pound butter into a 7.1x7.1 inches (18x18cm) rectangle. Straighten the sides with the outer edges of your hands by pushing towards the center. Roll evenly thick. Cover with plastic wrap and freeze butter and the croissant dough for 20 minutes.

Remove dough from the freezer and roll on a very lightly floured surface with a very lightly floured rolling pin into a 15x7.9 inches (38x20 cm) rectangle, 0.3 inches (7-8mm) thick. Place butter slab on one half of the croissant dough that there is about 0.4 inches space around three edges and fold the other dough-half over the butter. Completely seal the butter inside the dough by pressing the edges together. Make sure that there are no air bubbles between the layers. Rotate 90°.

Just use as much flour as needed that the dough doesn't stick. Firmly but carefully press the dough with the rolling pin starting on both sealed ends. Then stop pressing and begin rolling the dough. Be careful and don't work the dough over that the butter doesn't incorporate with the dough. Roll the croissant dough just in one direction into a&nbsp;15x7.9 inches (38x20 cm) rectangle, 0.3 inches (7-8mm) thick. Rotate the dough 180° while rolling to keep it even, if needed. Make sure that you lengthen the dough instead of widening it and keep the edges as straight as possible. Shape the corners with your hands to a square.

Remove all excess flour from the dough before folding it, if there is any. Take one short side and fold one-third of the dough over itself that about 2/3 of the dough is covered by itself. Then take the other short side and flap it over itself that it touches the edge of the previously folded part. The croissant dough has now 1/3 of its original size. Then fold it in half. You should have a rectangle with 4 layers of dough. Be sure that you remove all excess flour between each layer. Cover with plastic foil tightly and freeze for 30 minutes.&nbsp;

Roll the dough in the direction of the two open ends with the fold to your right until it is a&nbsp;15x7.9 inches (38x20 cm) rectangle, 0.3 inches (7-8mm) thick. Be careful, not to overwork the dough and take as little flour as possible. Keep the edges as straight as possible. Rotate 180° while rolling to stay even, if needed. Pick up one short end and fold one-third of the dough on itself. Pick up the other short end and fold on top that it covers itself (letter style). You should have a 3-layered dough.&nbsp;Cover with plastic foil tightly and freeze for 30 minutes.

Turn the dough again by 90° from the previous position, and roll into a 26x10.6 inches (66x27cm) rectangle, 0.12-0.15 inches (3-4mm) thick. And again, take as little flour as possible, keep the edges as straight as possible, and don't overwork the dough.&nbsp;Shape the corners with your hands to a square.

With a sharp knife or pizza cutter, cut off 0.4 inches all around the rectangle to reveal the multilayered puff pastry. The croissant dough should be 25.2x9.85 inches (64x25cm) in&nbsp;size. Transform it into a parallelogram by picking up 2 corners of the dough opposite the diagonal and stretch gently. Use a tape measure or yardstick and measure both long sides of the dough (should be still&nbsp;25.2 inches / 64cm) and divide each side through 7-8.&nbsp;This&nbsp;makes sure that your croissants are all the same size.&nbsp;Depending on your parallelogram and the precision of your cut, you get 14 or 16 croissants. Then cut triangles with the tape measure. The cut croissants should be between 3.15-3.55 inches (8-9cm) wide and 9.85 inches (25cm) long. Cover with plastic foil and freeze for 15 minutes.

Line 3 baking sheets with parchment paper. Set aside. 

Remove croissants from the freezer and cut with a knife 0.2-inch (5mm) slits in the middle of the short sides. Place croissants with the notched side towards you. Roll the dough up and away from you, moving your hands outward from the center. Lightly press the tip to close the croissants. Place croissants on prepared baking sheets (a maximum of 6 croissants per baking sheet) with enough space between each croissant. They will triple in size.&nbsp;Place the dough tip underneath that they don't unroll during baking.

Combine egg and egg yolk in a small bowl and lightly brush croissants. Your oven should have a temperature of 80-85°F (26-29°C). Maybe you need to open the door for 1-2 minutes&nbsp;if it is warmer than that.

Pour boiling water in a heat-proof bowl. Arrange all baking sheets in the oven and the boiling water on the bottom of the oven.&nbsp;Close the door and let the croissants rise for 2.5 hours.&nbsp;This trick can simulate a professional oven. It lets the croissants rise high and prevents them from drying out.

Remove croissants from the oven and preheat to 375°F (190°C). Carefully brush croissants a second time with eggs. Bake one sheet at the time for about 16-20 minutes until they have&nbsp;a brown and even color. Let cool on the baking sheets&nbsp;for 5 minutes&nbsp;then transfer to a wire rack to cool completely. Even if the croissants are best eaten fresh on the same day, you can store them in an airtight container at room temperature up to 3 days. Dip or drizzle with chocolate, dust with powdered sugar, or fill to your taste, if desired.

https://content.jwplatform.com/videos/Keq1E6yz.mp4

This is an original French Croissant recipe fully translated into English. With a secret trick to simulate a professional oven for perfect results.

This is a seriously indulgent bread and butter pudding made with croissants slathered in marmalade and sprinkled with chocolate. If this isn&#8217;t quite what you&#8217;re looking for, how about this blueberry, lemon curd and brioche bread-and-butter recipe? 

Croissant and marmalade bread-and-butter pudding

double cream

Grand Marnier

croissants,

tbsp marmalade

dark chocolate, chopped

Heat the cream and milk in a pan until almost boiling. Remove from the heat. In a bowl, beat the egg yolks and sugar, then pour the cream over, stirring. Add the Grand Marnier and set aside.

Butter a 1.5-litre ovenproof dish. Spread each croissant half with marmalade, then layer in the dish, sprinkling with chocolate. Pour the custard over and leave to soak for 15 minutes.

Preheat the oven to 180°C/fan160°C/gas 4. Bake for 25-30 minutes until softly set and golden.

Freshly baked French croissant—crispy on the outside and soft on the inside. With tips from my trip to Paris, I&#039;ve perfected this recipe and know you will love it!

Croissant Recipe

oz all-purpose flour

+ 1 Tbsp granulated sugar

2½ tsp fine sea salt or table salt

Tbsp + 1/2 tsp instant yeast

½ cup + 2 Tbsp cold water

+ 2 Tbsp cold whole milk

Tbsp unsalted butter, softened (use European-style butter)

unsalted butter (use European-style butter only*)

Make the Dough: In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast, and whisk together. Add the water, milk, and softened butter. With the dough hook attachment, mix on speed 2 for 3-4 minutes, or until a smooth ball of dough forms. Cover the bowl with plastic wrap and let it rise in a warm place (75-90°F) until nearly doubled in size, about 1 ½ to 2 hours, depending on room temperature. Cover a cutting board with plastic wrap and tip the risen dough over the covered board. Massage it into a 10 ½-inch square, then cover with plastic wrap and refrigerate for 1-2 hours.

Pound the Butter: Cut the butter lengthwise into ½-inch thick slabs. Arrange the slabs on a sheet of parchment paper to form a 5-inch square. Cover with another piece of parchment or wax paper and use a rolling pin to pound the butter into a 7 ½-inch square, trimming and rearranging the butter as needed to achieve the correct size. Refrigerate until fully chilled.

How to Make Croissant Dough:

Encase the Butter: Combining the dough and butter starts the lamination process. Set the butter at an angle over the dough so the corners of the butter are in the center of the sides of the dough (the butter should sit in a diamond shape). Fold the dough over the butter, stretching it slightly if needed to reach the center. Press the edges of the dough together to fully encase the butter inside, ensuring it doesn’t escape.

Turn 1: Place the dough on a floured work surface. Lightly flour the top of the dough and use a rolling pin to press down over the dough, elongating it (this helps to distribute the butter evenly). Then, start rolling it out to a rectangle measuring 8 by 24 inches, keeping the edges straight. Press in the corners with your hands if it loses its shape. Fold the dough into thirds, brushing off any excess flour. You should have a rectangular shape. Freeze for 20 minutes or refrigerate for 1 hour.

Turn 2: Repeat the rolling and folding process, this time rolling in the direction of the two open ends until the dough measures 8 by 24 inches. Fold into thirds again, brushing off excess flour. Cover and freeze for 20 minutes or refrigerate for 1 hour. (You can refrigerate overnight at this point if needed.)

Turn 3: Repeat the rolling to 8 by 24 inches and fold into thirds. Place the dough on a baking sheet, cover it completely with plastic wrap, tucking it under the dough. Refrigerate overnight or up to 2 days (or freeze at this point).

How to Laminate the Dough

Roll the Dough for Croissants: Remove the dough from the refrigerator and place it on a floured counter, lightly flouring the top. Press along the length of the dough with the rolling pin to widen it and wake it up. Then roll the dough into a long and narrow strip measuring 8 inches wide by 44 inches long. Sprinkle more flour if the dough sticks. Lift the dough at the midpoint and allow it to shrink back from both sides to prevent shrinking when cutting. Trim the dough so it is 40 inches long.

Cut Croissants: Place a yardstick or tape measure across the top of the dough and use a knife to mark the top at 5-inch intervals (there will be 7 marks). Move the yardstick to the bottom of the dough and mark 2 ½ inches from the end, then make marks at 5-inch intervals from that point along the bottom (for a total of 8 marks), falling halfway between the marks at the top. Set a clean ruler from the top corner to the first bottom mark and cut with a pizza cutter to form the first triangle. Repeat cutting the rest of the triangles. You’ll end up with 15 triangles and a few scraps of dough.

Shape Croissants: Use a knife to cut a ½-inch slit at the bottom of each triangle. Give the triangles a little tug to expand them to about 10 inches in length, then tightly roll the dough into a croissant. Transfer to two parchment-lined rimmed baking sheets, keeping them evenly spaced. Repeat with the remaining triangles. I also roll up the scraps into mini-croissants that may not look as nice but taste delicious.

How to Form Croissants

Make the Egg Wash and Proof: In a small bowl, combine 1 egg, 1 yolk, and a pinch of salt, and beat together with a fork. Brush the egg wash over the croissants. Cover and refrigerate the remaining egg wash. Let the croissants proof uncovered at room temperature (70-75°F) for about 1-2 hours, depending on the room temperature, or until they have noticeably increased in size (but not doubled).

Bake Croissants: Brush the croissants again with the remaining egg wash, ensuring to cover the tops and sides. Bake at 425°F for 10 minutes (in a conventional oven on the top and bottom thirds). Rotate the pans and bake for another 8-10 minutes until they are a deep golden brown. Transfer to a wire rack and cool to room temperature before serving.

How to Bake Croissants

Okay peeps!!!! I FINALLY got it. Best homemade croissants I've ever tasted in Canada 🥰 Fixed my mistakes by flouring while rolling it out every time, I used Occident flour from Walnut Creek Ohio and they had to proof for 6 to 7 hours, there's  more than a meter of snow that just fell here the last week so it's very cold. The butter never leaked out at all this time. THANK YOU soooo much for sharing this recipe.  I'll be forever grateful to you. Your awesome ❤️

That's the butter I used hun. It still leaked out. I thought it was because I rolled them to tight or I didn't use flour while rolling out to 8 by 44. I'm not really sure but I'm making them again to see if that makes a difference.  Otherwise maybe they were a little underproofed.

I did successfully make these but wondering why my butter leaked out. They were nice and flaky and crunchy on the top. I did bake first 10 min with steam because that's what I do with my sourdough bread to get it to puff up. They tasted DELISH! Any advice for my butter leaking out? Thanks!

Amazing recipe!!  I’ve been WAITING for you to produce one because I love so many of your recipes (and I have your cookbook!). I find all of the instructions to be very easy to follow, recipes use simple ingredients, and everything comes out PERFECTLY if I carefully follow your advice!! I did not know I can bake croissants, but thanks to you and your recipe - I can! 

I only have one question - is the sugar amount specified in the recipe mandatory for yeast fermentation and sweetness, in other words is there a safe way to reduce the amount without affecting the outcome? I have no issues if croissants don’t taste the same, however, we are in general trying to reduce the amount of sugar we consume, but I’m afraid that reducing sugar will also impact croissant’s rise.

Thank you Natasha, for such an easy to follow and delicious recipe. 
I've made 4 batches within the last couple of weeks and they always comes out perfect!
p.s. Love your Cookbook!

Oh my goodness....these were absolutely AMAZING!!
I would post a pic if it would let.  I followed the reciepe exactly and would not change a single thing!!  Thanks so much.  I will definitely be making these again!

Question, how does the dough rise when adding everything cold to the dough? Doesn't yeast need to be added to warm liquid to activate? Thanks!! Can't wait to make this!

I found a much easier process: I get in my car and drive to Sams or Costco and buy one dozen, one or two to eat fresh and the rest to freeze.  The ones I get from the freezer I warm in an electric toaster oven after they defrost in the refrigerator.

https://www.youtube.com/watch?v=RlFBTrqea2g

4.I will teach you how to make flaky, buttery croissants from scratch, sharing chef secrets from Paris to help you master this iconic pastry.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR CROISSANT DOUGH:
►(510 gr) 1 lb 2 oz or just over 4 cups AP Flour
►(65 gr) 1/4 cup + 1 Tbsp granulated sugar
►(12 gr) 2 1/2 tsp fine sea salt or table salt
►(10 gr) 1 Tbsp + 1/2 tsp instant yeast
►5 oz (1/2 cup plus 2 Tbsp) cold water 144 gr
►5 oz 1/2 cup plus 2 Tbsp) cold whole milk 144 gr
►43 gr (3 Tbsp) unsalted butter, softened

FOR BUTTER LAYER:
►10 oz (1 1/4 cups) cold, unsalted butter (Use European Butter such as Kerrygold)

FOR THE EGG WASH: 
►1 large egg
►1 egg yolk
►Pinch of salt

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/croissant-recipe/

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⏱️TIMESTAMPS⏱️
0:00 – Introduction to Homemade Croissants
0:20 – Mixing the Dough
1:50 – Letting the Dough Rise
2:00 – Preparing the Butter Layer
2:45 – Laminating the Dough
3:30 – Folding and Chilling the Dough
5:10 – Shaping the Croissants
6:45 – Proofing the Croissants
7:00 – Baking the Croissants
9:06 – Tasting and Tips for Reheating
9:45 – Freezing and Storing Croissants
10:09 – Wrap Up and Final Thoughts

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PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #croissant  #frenchdessert

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Croissant Recipe

The most viewed croissant recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine