Takin’ a Bite - Ottawa - Art Is In Bakery - The Perfect Croissant

unsalted butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine reduces saturated fat, while shortening is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat adds fiber, while bread flour can enhance texture.

Mix the dough with milk, butter, flour, a little bit of salt, and a little bit of sugar.

Put the butter into the dough, creating a square with the dough around it.

Pinch the corners of the dough to seal the butter inside.

Use a rolling pin to soften the butter and fuse it to the dough.

Roll the dough out using a dough sheeter for a consistent shape.

Fold the dough into thirds to create layers, rolling it out again to maintain evenness.

Chill the dough in the freezer for about 30 minutes to harden it.

Add a little flour if the dough gets sticky while rolling.

Roll the dough to about 2.5 millimeters thick, ensuring the butter shines through.

Trim the dough to make it about 14 inches long and cut into triangles for croissants.

Roll each triangle from the base to the tip, keeping the point towards you.

Place the rolled croissants on a tray and let them proof in the fridge overnight.

Cover the croissants with saran wrap sprayed with nonstick spray to prevent drying.

The next day, leave the saran wrap on and let them sit in a warm spot until puffed up.

Brush the croissants with egg wash, let dry, and bake at 400°F until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens