Making croissants at home may seem like a daunting task, but with a bit of patience and practice, you can create these flaky, buttery pastries right in your own kitchen.

Originating from France, croissants have become a beloved pastry around the world, known for their delicate layers and rich flavor. While the process may take some time, the end result is definitely worth it.

The recipe I’m sharing with you today requires simple ingredients that you likely already have in your pantry: flour, salt, sugar, yeast, milk, water, butter, and eggs. These basic ingredients come together to create a dough that is both elastic and flavorful, perfect for shaping into those iconic crescent shapes.

One of the keys to achieving the perfect croissant is the lamination process, where layers of butter are folded into the dough, creating those flaky layers that croissants are known for.

This step may take a bit of practice to master, but don’t be discouraged if your first attempt isn’t perfect. With each try, you’ll get better at shaping and folding the dough, resulting in beautifully golden and delicious croissants.

Expert Tip: When rolling out the dough, work quickly to prevent the butter from melting and keep the dough cold for optimal lamination.

Ingredients

White Flour Strong: White flour provides the structure and texture for the croissants, helping them to rise and achieve that light, airy interior.

Salt: Salt enhances the flavor of the dough, balancing out the sweetness and adding depth to the overall taste of the croissants.

Caster Sugar: Caster sugar adds a touch of sweetness to the dough, complementing the rich buttery flavor of the croissants.

Instant Yeast: Yeast is responsible for the rise of the dough, helping it to become light and fluffy as it bakes in the oven.

Milk (Warm): Warm milk adds moisture to the dough, resulting in a softer texture and richer flavor.

Water (Warm): Like milk, warm water helps to hydrate the dough, ensuring it is easy to work with and yields tender croissants.

Unsalted Butter (Cold): Cold butter is essential for creating those flaky layers in the croissants. As the dough bakes, the butter melts, creating pockets of air and giving the croissants their signature texture.

Egg (Beaten with pinch of salt): Beaten egg is brushed onto the croissants before baking, giving them a shiny, golden-brown crust that is both visually appealing and delicious.

Expert Tip: Be patient with the dough as it rises and chills, as this allows the gluten to relax and the flavors to develop.

Serving Suggestions

• Enjoy warm croissants with a spread of butter and your favorite jam for a classic breakfast or brunch option.
• Pair croissants with scrambled eggs and smoked salmon for a luxurious weekend brunch.
• Use croissants as a base for sandwiches, filling them with ham and cheese or turkey and avocado for a delicious lunchtime treat.
• Serve croissants alongside a cup of hot coffee or tea for a cozy afternoon snack.
• Get creative with your croissant fillings by adding chocolate chips, almond paste, or fruit preserves before rolling and baking.

Expert Tip: Ensure your butter is cold when incorporating it into the dough, as this helps create those distinct layers in the croissants.

Frequently Asked Questions

How long do croissants last?

Croissants are best enjoyed fresh on the day they are baked. However, you can store them in an airtight container at room temperature for up to two days. To reheat, simply warm them in a low oven for a few minutes until heated through.

Can I freeze croissant dough?

Yes, you can freeze croissant dough after shaping it into triangles. Place the shaped dough on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough to a freezer bag and store for up to one month. To bake, allow the dough to thaw overnight in the refrigerator before proceeding with the recipe as directed.

Why did my croissants not rise properly?

There are a few factors that can affect the rise of your croissants, including old yeast, improper proofing, and incorrect folding techniques. Make sure to use fresh yeast and allow the dough to proof in a warm, draft-free environment until doubled in size. Additionally, be sure to follow the folding instructions carefully to create those signature layers.

Can I use salted butter instead of unsalted butter?

While you can use salted butter in a pinch, it’s best to stick with unsalted butter for croissants to control the salt content in the recipe. If using salted butter, you may want to reduce the amount of added salt in the dough slightly to avoid over-seasoning.

How do I know when my croissants are done baking?

Croissants should be golden brown in color and puffed up when they are done baking. You can also insert a toothpick into the center of a croissant; if it comes out clean, they are ready to be removed from the oven.

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Croissants

by Nabeela Kauser

These French croissants with distinct flaky and buttery layers are ideal for breakfast or a teatime snack. Anyone can create these delectable handmade croissants at home with a little practice and patience.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course Breakfast, Snack

Cuisine French

Servings 16

Calories 138 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g White Flour Strong
• ▢ 10 g Salt
• ▢ 60 g Caster Sugar
• ▢ 10 g Instant Yeast
• ▢ 150 ml Milk Warm
• ▢ 150 ml Water Warm
• ▢ 250 g Unsalted Butter Cold
• ▢ 1 Egg Beaten with pinch of salt

Instructions

• Combine the flour, salt, sugar, and instant yeast in a large mixing bowl and mix thoroughly.
• Pour in the warm milk and warm water, and stir until a dough forms.
• Knead the dough on a floured surface for 10-15 minutes, until it becomes smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour, or until it doubles in size.
• Roll out the dough on a floured surface into a large rectangle once it has risen.
• Thinly slice the cold butter and place it in the centre of the dough.
• Fold the dough over the butter to completely enclose it.
• Roll out the dough into a long rectangle, then fold it into thirds like a letter. Repeat this step twice more to create layers in the dough and give the croissants their flaky texture.
• Wrap the dough in cling film and chill it in the fridge for at least 6 hours or preferably overnight.
• Preheat the oven to 200°C/400°F.
• Roll out the chilled dough on a floured surface to a thickness of about 5mm.
• Cut the dough into triangles and roll each triangle up tightly from the wide end to the pointed end.
• Place the croissants on a baking sheet lined with parchment paper.
• Brush the beaten egg over the croissants.
• Bake the croissants in the preheated oven for 15-20 minutes or until they turn golden brown and puff up.
• Serve warm with butter and jam.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 138kcalCarbohydrates: 4gProtein: 1gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 45mgSodium: 252mgPotassium: 28mgFibre: 0.2gSugar: 4gVitamin A: 421IUVitamin C: 0.002mgVitamin D: 0.4µgCalcium: 18mgIron: 0.1mg

Keyword Baking, Coffee, Dessert, Food, Recipe, Snack, Tea

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