croissants

Tartine Croissant Recipe

oz milk (whole or 2%; about 450 g)

oz leaven (about 300 g)

13 1/3 oz poolish (about 400 g)

2 3/16 lbs bread flour (about 1000 g)

tsp salt (about 28 g)

Tbsp sugar (about 85 g)

tsp active dry yeast (about 10 g)

oz unsalted butter (cold, 400 g or 3.5 sticks)

flour

heavy cream (or milk)

Have your poolish and leaven ready before you begin.

Bring milk to room temperature. In a big bowl, add polish and leaven to milk and stir.

Mix in the rest of the ingredients. Cover with saran wrap and let stand for half an hour.

Knead the dough for 5-10 seconds, cover and let ferment at room temperature for 1.5 hours, doing stretch and folds every half an hour. Stretch and fold is basically taking a corner of the dough, stretching and folding onto itself. Done once for each corner at a time.

Transfer the dough into a plastic bag, flatten it into a rectangle, and refrigerate for 2-3 hours.

Mold the butter and 1/2 cup of flour into a 8 x 12 inches rectangle. Do it quickly not letting the butter warm up. I use a pre-shaped envelope made from parchment paper for this task. I cut butter into small cubes, mix with flour, and place into the parchment paper envelope. Then, using a rolling pin, I pound, press and roll it to mold it into a rectangle. Put in the fridge.

Take out the dough from the fridge and roll out into a 12 x 20 inches rectangle.

Take out the block of butter from the fridge and lay it horizontally on the dough. It should cover about 2/3 of the length of the dough.

Fold the left and the right side of the dough as you would fold a letter. Turn the dough 90 degrees and roll it out into a rectangle measuring about 12 x 20 inches. Do the fold again, cover with saran wrap and refrigerate for 1 hour.

Take the dough out of the fridge, roll out to a 12 x 20 inch rectangle and fold. This is the second turn.

Refrigerate for 1 hour and do a third turn. If you want to use the dough later, place it into a freezer proof bag and freeze for up to three days. The night before using the dough, transfer it into refrigerator.

After the third turn, if using immediately, let the dough relax in the fridge for half an hour, then take out and roll out to 12 x 24 inches rectangle. The dough should be about 1/2 inch thick.

Using a pizza cutter, cut the dough in half, horizontally. Then cut vertically into about 3 or 4 equal pieces. Then cut each piece in half diagonally into triangles.

Roll up each triangle, beginning at the widest side, and placing the narrow end on the bottom.

Place rolled up pieces onto a parchment paper lined baking sheet, cover with plastic wrap and let sit at room temperature for about 2 hours. Croissants should increase in size by about 1.5 times.

Preheat oven to 425 F.

Prepare egg wash by whisking briskly egg yolks and cream or milk. Brush the tops of croissant with the egg wash.

Bake for about 20-30 minutes , until the croissants are deep golden brown, crisp and flaky. Smaller size croissants may take 15 minutes to bake, so keep an eye on them, especially the first time you are making them.

These Flaky Buttery Homemade Croissants will make your morning breakfast so much more delicious! A complete recipe guide with pictures and video to teach you to make the most perfect croissants from scratch.

Homemade Croissants

milk (lukewarm)

brown sugar (packed)

¼ tsp active dry yeast

all-purpose flour (up to 4 cups if needed)

salt

butter (unsalted, cold)

Bloom the yeast: In the bowl of a mixer, add the warm milk, brown sugar, yeast and stir it with a fork slightly. Let it stand for about 5 minutes. If the yeast is good, the mixture will get all foamy as the yeast dissolves. It could take a bit longer but if your yeast does not dissolve, see recipe notes.

Make the dough: Add the flour and salt to the bowl. Using the dough hook, mix on low speed for about 5 minutes until the dough is smooth and very soft. I used about 3 1/4 cups of flour, but if you need more because the dough is too sticky than just add more, about 1 tbsp at a time. You might want to start with 3 cups and add as needed. Remove the dough from the mixing bowl and knead for a couple more minutes on your working surface. The dough needs to be soft and slightly sticky. Place the dough back in the bowl, wrap it with plastic wrap and refrigerate it for an hour.

Prepare the butter: While the dough is chilling, prepare the butter. Arrange the sticks of butter horizontally on a piece of plastic wrap. Cover the butter with another piece of plastic wrap. Pound and roll out on both sides until the butter forms a nice 8 by 5 inch rectangle. Cover with plastic wrap and refrigerate until ready to use.&nbsp;

Laminate the dough: Flour your work surface lightly then roll out the dough into a big rectangle that's about 16 by 10 inches. Place the butter directly in the center of the dough and fold the dough as you would a letter, bottom third of dough over butter, then top third down over the dough. If you have any excess flour, make sure you brush that off.

Turn the dough so that the short side is nearest you and start rolling it another 16 by 10 inch rectangle. Fold in thirds like a letter again. This was the first fold. Wrap it up in plastic wrap and chill it for another hour.

Repeat as above. With the short side near you, start rolling until you get another 16 by 10 inch rectangle. Fold it in thirds again, wrap and chill for another hour. Repeat this 3 more times so that it will make a total of 5 folds. After the last fold, refrigerate it over night or at least for 8 hours.

Shape croissants: Cut the dough in half, freeze half if you're only going to use half of it. Roll out each piece of dough into a long rectangle, so that it's about 1/4 of an inch in thickness. I found it easier if I cut the piece into 3 pieces, so that I work with 3 squares. Using a pizza cutter, cut each square into 4 triangles.

Using one triangle at a time, start rolling from the wide side, at the same time, stretching the end of the triangle. Continue rolling the croissant, and as you'll notice because you stretched into a long piece, you'll be able to roll the croissant a few times.

Repeat this with remaining dough and place the croissants on an ungreased baking sheet, with about 1 to 2 inches in between them.

Let the croissants sit for another hour, you'll notice they'll rise a bit, then brush them with egg wash. You can make the croissants ahead of time and refrigerate them for up to 18 hours before baking. If you're making them ahead, make sure to cover the baking sheet with plastic wrap.

Bake croissants: Preheat your oven to 400 F degrees. Place the baking sheet in the oven and bake the croissants for 8 to 12 minutes at 400 F degrees then turn down the heat to 375 F degrees and bake them for another 8 to 12 minutes. You want to make sure they are nice and golden brown.

https://content.jwplatform.com/videos/nZ1LDKhD.mp4

For all of you ambitious bakers out there who have been wondering just how the buttery layers of a croissant come to be, this recipe is for you.  Harvard grad Joanne Chang has written a comprehensive recipe that will hold your hand from dough rolling to shaping to proudly pulling lovely, flaky croissants out of the oven.

Croissants Recipe

(2 1/2 teaspoons) active dry yeast cake yeast

all-purpose flour

bread flour

sugar

unsalted butter

Using a stand mixer fitted with the dough hook (or a hand mixer), mix together the milk and yeast on low speed for 5 to 10 seconds to dissolve the yeast. Add the all-purpose flour, bread flour, salt, sugar, and the 2 tablespoons soft butter and continue to mix on low speed for 3 to 4 minutes, or until the butter is fully incorporated and the dough is smooth. Remove the dough from the mixer bowl, place it on a tray, and cover it loosely with plastic wrap. This dough block is called the détrempe. Place the tray in the refrigerator for at least 6 hours or for up to 12 hours. The dough will firm up and the yeast will take some action and proof a bit. 

At least 6 hours later, put the détrempe on a well-floured work surface, and then press down firmly to create about an 8-inch square. Rotate the square so that, as you face it, it looks like a baseball diamond. Use the sides of your palm to mark a 7-inch square in the middle of the diamond, creating triangular flaps at the 4 corners.

As best you can, roll out each of the triangular flaps into a squarish shape (about 3-inch squares). You will have to tug a bit at the edges to pull the flap into a square as you roll. When you are done, the entire piece of dough will be about 12 inches wide and tall, with a 6-inch-square lump in the middle and one squarish flap off of each side of that lump. The 6-inch-square lump will be about 1 inch thick, and the 4 squarish flaps will be about 1/4 inch thick. 

Place the 1 cup cold butter in the stand mixer fitted with the paddle attachment, and beat on medium speed for 15 to 20 seconds to break up the butter, yet still keep it quite cold. (Alternatively, pound the cold butter with a rolling pin to soften it and shape it into a 6-inch square.) Scrape the butter out of the bowl directly onto the 6-inch-square lump in the center of the dough, and pat it with your fingers into a square that covers the 6-inch-square lump. The butter should be about the same consistency as the dough. 

Fold one of the flaps up and stretch it over the butter square to cover it entirely. (The dough is quite stretchy, so you can stretch it to cover the butter completely.) Fold and stretch a second flap over the first flap, then repeat with the third and then the fourth flap. Tug at the flaps to keep them in a square that covers the butter. You will now have a butter square that is entirely encased in dough above and below. Using the palms of both hands, firmly press down on this dough package to create about an 8-inch square. 

When the dough package is relatively flat, switch to a rolling pin and continue to flatten the dough by pressing up and down on the package with the pin. Roll out the dough into a rectangle about 16 by 10 inches. As you work, flour the dough and the work surface as needed to prevent the rolling pin from sticking to the dough. 

Position the rectangle so a long side is facing you. Using a bench scraper or a knife, score the rectangle in half vertically, to create two 10-by-8-inch rectangles. Brush any loose flour off the dough. Lift the right side of the dough and fold it in, so the right edge meets the scored line in the center. Then lift the left side of the dough and fold it in, so the left edge also meets the scored line in the center and meets the right edge, as well. Square off the folds as much as possible so the edges meet neatly, then fold the right half of the dough on top of the left half. This is called a book fold. Your dough will now be 4 inches wide, 10 inches from top to bottom, and about 2 inches thick. Rotate the dough pile clockwise 90 degrees; it will now be 10 inches wide and 4 inches from top to bottom. The process of folding and rotating is called “turning the dough.”  

Now, roll out the dough into a rectangle about 18 inches wide and 8 inches from top to bottom. The dough might be a little sticky, so, again, be sure to flour the dough and the work surface as needed to prevent the pin from sticking. Using the bench scraper or knife, this time lightly score the rectangle vertically into thirds. Each third will be 6 inches wide and 8 inches from top to bottom. Brush any loose flour off the dough. Take the right third of the dough and flip it over onto the middle third. Then take the left third of the dough and flip that third on top of the middle and right thirds. (This is like folding a business letter.) Your dough should now be about 6 inches wide, 8 inches from top to bottom, and about 2 inches thick. Rotate the dough pile clockwise 90 degrees; it will now be 8 inches wide and 6 inches from top to bottom. 

Place the dough on a baking sheet and cover it completely with plastic wrap, tucking the plastic under the dough as if you are tucking it into bed. Refrigerate for at least 1 1/2 hours and no more than 3 hours. 

Remove the dough from the refrigerator and place it on a well-floured work surface, with a long side of the rectangle facing you. This time roll out the dough into a rectangle about 18 inches wide and 12 inches from top to bottom. If the dough resists rolling, let it sit and relax for up to 15 minutes and roll again. Once again score it vertically into thirds, and then give it another letter fold (fold the right third onto the middle third, and fold the left third on top of that). Return the dough to the baking sheet and again cover it completely with plastic wrap. This time let it rest in the refrigerator for at least 4 hours or up to 16 hours. 

Line a baking sheet with parchment paper. 

Remove the dough from the refrigerator, and place it once again on a well-floured work surface, with a long side of the rectangle facing you. Roll it out into a long, narrow rectangle about 30 inches wide and 6 to 7 inches from top to bottom.  

Starting at the bottom left corner of the rectangle, make a mark along the bottom edge of the rectangle every 5 inches until you reach the bottom right corner. Then, starting at the top left corner of the rectangle, mark along the top edge exactly midway between the notches on the bottom edge. Your first notch will be 2 1/2 inches from the left corner and then continue to notch every 5 inches. Use a chef’s knife to cut the dough rectangle into triangles by cutting on the diagonal from notch to notch. You will end up with 10 triangles and a few edge pieces of scrap. 

Starting at the edge, cut a 1-inch vertical slit at the center of the base of each triangle. Turn all of the triangles so the base is at the top, farthest from you, and the point is directed toward you. Pick up a triangle and hold it by its base with one hand and gently stretch it and stroke it lengthwise with your other hand to elongate it to 10 to 12 inches in length.  

Place the lengthened triangle on the work surface. Fan open the base at the 1-inch slit into a Y, and then roll the dough down to the point. Place the rolled triangle, point-side down, on the parchment-lined baking sheet, so the point is touching the parchment. Repeat with the remaining dough triangles, spacing the pastries 2 to 3 inches apart on the baking sheet. 

Cover the croissants lightly with plastic wrap and leave them in a warm place for 2 to 2 1/2 hours, or until they are somewhat poufy and airy.

In a small bowl, whisk the egg until blended. Gently brush the croissants lightly with the egg. 

If you are baking the croissants the same day, cover them again with plastic wrap and let them finish proofing for another 1 hour to 1 hour and 30 minutes. They will get even more poufy and jiggly when you nudge them.  

Position a rack in the center of the oven, and heat the oven to 400°F.

When the croissants are done proofing, brush them again with the beaten egg. Bake at 400°F for the first 5 minutes, then turn down the oven to 350°F and bake for another 25 to 35 minutes (for a total baking time of 30 to 40 minutes), or until they are golden brown all over. Let cool on the pan on a wire rack for 30 to 40 minutes. Serve warm. 

If you are baking the croissants the next day, after the first 2- to 2 ½-hour proof, brush them lightly with the beaten egg as directed, wrap them in plastic wrap and place in the refrigerator. The next morning, remove them from the refrigerator and let them sit at room temperature for 30 to 40 minutes. Then heat the oven, brush them again with the beaten egg, and bake as directed.  

The croissants taste best the day they are baked. They can be stored in an airtight container at room temperature overnight, and then refreshed in a 300°F oven for 5 to 8 minutes before serving. 

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

active dry yeast*

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;

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Upgrade the humble ham and cheese croissant with this fancy twist!

Creamy Mushroom, Brie And Pancetta Croissants

rindless bacon rashers, chopped

garlic cloves, chopped

Swiss brown mushrooms, sliced

tbs plain flour

(125 milliliters) dry white wine

chicken stock

(125 milliliters) thickened cream

thyme leaves

croissants, split

Brie, thinly sliced

Creamy mushroom, Brie and pancetta croissants

The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.

Buttery Breakfast Casserole

croissants (about 5

extra-virgin olive oil,

scallions

sweet Italian sausage,

sage

eggs

milk

heavy cream

Gruyère, grated (2 cups)

black pepper

Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.

In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.

In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.

Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.

When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

<p>This recipe is adapted from <em>SeriousEats.com</em>. The recipe suggests using chocolate ice cream, but you can use whichever one you like.</p>

Ice Cream Sandwich

ice cream, slightly softened

cocoa powder

tsp vanilla extract

Smoky 3 Cheese Fondue with Toasted Garlic Buttered Croissants.

smoked gouda cheese (cubed)

gruyere cheese (cubed)

swiss cheese (cubed (or swap brie!))

corn starch

cayenne pepper

garlic

dry white wine

brandy

truffle oil (optional)

nutmeg

cooked steak cubes + assorted veggies (for serving)

butter (softened)

garlic (grated)

basil (chopped)

To make the fondue, add the cubed cheese to a bowl and toss with the cornstarch and cayenne.

Rub inside of a fondue pot with garlic; discard garlic. Pour the wine, brandy and truffle oil (if using) into the fondue pot, and place over medium-low heat. When liquid starts to bubble, start adding the cheese by the handful, stirring until melted and combined. Season with nutmeg and pepper. Keep over low heat until ready to serve.

To make the buttered croissants, combine the butter, garlic and basil in a small bowl, spread both sides of the croissants with the butter. Heat a skillet over medium heat, once hot, add the toast and cook for 3-4 minutes per side or until lightly toasted and garlic fragrant. Flip and cook another 2-4 minutes.

Serve immediately with the fondue + assorted veggies.

Breakfast doesn't get better than these warm chocolate ricotta croissants with a light dusting of icing sugar on top.

Chocolate and ricotta croissants

butter,

(1/3 cup) Nutella

(3/4 cup) fresh ricotta

(1/2 cup) flaked almonds

Icing sugar mixture,

The sweet marmalade glaze gives a decadent finishing touch to this creamy French-inspired dessert.

Croissant pudding with marmalade glaze

Coles Bakery Croissants, coarsely chopped

625 milliliters (2 1/2 cups) milk

x 300 milliliters ctn pouring cream

(1/2 cup) caster sugar

(1/2 cup) mandarin marmalade

Somewhere between a bread and butter pudding and a fruit tart, this delicious dessert is sure to but a smile on your face.

Pear & chocolate croissant cakes

bought mini croissants

pears

good-quality dark chocolate, chopped

milliliters (1 cup) milk

milliliters (1 cup) cream

(1/2 cup tightly packed) light brown sugar

Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar

Homemade Chocolate Croissants (Pain Au Chocolate) Recipe by Tasty

water

yeast

unsalted butter, softened

unsalted

egg, beaten

chocolate bar

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In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.

Once the dough starts to clump, turn it out onto a clean counter.

Lightly knead the dough and form it into a ball, making sure not to over-knead it.

Cover the dough with plastic wrap and refrigerate for one hour.

Slice the cold butter in thirds and place it onto a sheet of parchment paper..

Place another piece of parchment on top of the butter, and beat it with a rolling pin.

Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.

Transfer the butter layer to the refrigerator.

To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.

Roll out each corner and form a 10-inch (25 cm) square.

Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.

Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.

Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.

Roll out the dough on a floured surface until it’s 8x24 inches (20x61 cm).

Fold the top half down to the middle, and brush off any excess flour.

Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.

Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.

Top 25 croissants recipes from across the web

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Top 25 croissants recipes from across the web

The most viewed croissants recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tartine Croissant Recipe

Homemade Croissants

Croissants Recipe

Easy Homemade Croissant Recipe

Creamy Mushroom, Brie And Pancetta ...

Homemade Croissants

Buttery Breakfast Casserole

Ice Cream Sandwich

Smoky 3 Cheese Fondue with Toasted ...

Chocolate and ricotta croissants

Croissant pudding with marmalade gl...

Pear & chocolate croissant cakes

Homemade Chocolate Croissants (Pain...

New and Improved Gluten Free Croiss...

Air Fryer Sausage Croissants

Ham and Swiss Croissant Bake

Quick and Easy Butter Croissants

Savory Dijon Chicken Hand Pies

Croissant Bread Pudding with Chocol...

Step by Step Sourdough Croissants

Sourdough Croissants

Vegan Pain Au Chocolat

Croissant Recipe

How to Make Croissants

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The most viewed croissants recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine