How To Make Homemade Croissants | Claire Saffitz Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative that can reduce saturated fat.

active dry yeast

💰Cheaper: instant yeast

Instant yeast can be used without proofing, saving time.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor and moisture, while brown sugar is often less expensive.

In a large mixing bowl, add all-purpose flour, sugar, salt, and yeast, and mix well.

Slowly stream in room temperature milk and water until almost fully incorporated.

Switch off the mixer and let the dough sit at room temperature for 10 minutes.

Add soft unsalted butter to the dough and mix for 8 to 10 minutes until it comes together.

Pop the dough onto a floured surface and divide it into two pieces.

To make the butter block, place a sheet of parchment paper on the counter and line up slices of unsalted cold butter to make a 6 by 6 inch square.

Fold the edges of the parchment paper to line up with the 6 by 6 inches and flip the butter over.

Gently tap the butter with a rolling pin to spread it out evenly, then refrigerate it.

Roll out the dough into a rough circle or square and wrap it in cling film, then freeze for 20 minutes.

Roll the dough into a 12 inch long rectangle, ensuring the width matches the butter block.

Place the butter block in the center of the dough, fold the sides over the butter, and pinch the seams shut.

Roll out the dough gently in one direction to elongate it, then perform the first book fold.

Freeze the folded dough for 15 minutes and then refrigerate for an hour.

Roll out the dough again to 12 inches long and 6 inches wide, trim any uneven edges.

Perform a simple fold by folding the closest side two-thirds of the way and the other side one-third of the way, then freeze for 15 minutes and refrigerate for an hour.

For the pain au chocolat, roll out the dough into a 15 by 7 inch rectangle, then place it on a baking sheet and freeze for 15 minutes and refrigerate overnight.

The next morning, roll the dough to 15 by 7 inches and cut it into 3 by 7 inch rectangles.

Place two pieces of chocolate on the edge of each rectangle and roll it up until the chocolate is covered, then place on a lined baking sheet.

If the dough gets warm, pop it in the freezer for 20 minutes to firm up.

Roll out the plain croissant dough into a 14 by 7 inch rectangle, split it in half at the 4 inch mark, and split one piece diagonally.

Gently elongate the edges and roll it up to form a croissant, then place on the baking sheet with the pain au chocolat.

Let the croissants sit in the oven with a pot of gently simmering water for 1.5 to 2 hours until puffy.

Refrigerate the croissants for 20 minutes before applying the egg wash.

Brush with a mixture of egg yolk and cream, then bake in a 200 degree oven for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens