How to make pastries from CROISSANT dough?

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.

Soak raisins, sultanas, and black currants in hot water a day before making the pastries.

Prepare créme patissiere in the morning and let it cool down.

Using pastry breaks, sheet down the cold croissant dough to the desired width for pain au raisin.

Transfer the dough to a clean work table and relax the stretched dough sheet.

Trim the ends and one horizontal side of the dough.

Flatten one side of the dough to make rolling easier.

Spread créme pat all over the pastry sheet and distribute evenly.

Sprinkle dried fruits over the créme pat.

Roll the dough into a tight swirl, ensuring no air pockets are left.

Slice the log into four parts and separate them using parchment paper, writing the date on it.

Freeze the swirls for use the next day.

Cut the required amount of swirls and check each slice's width.

Proof the pastries, bake, and glaze them.

For pain au chocolat, fold the dough in half to cut it faster.

Trim the ends of the sheet and divide the dough into three parts.

Cut the dough into triangles for croissants.

Roll the croissants quickly to keep them cold.

Place 12 croissants per tray and leave them in the proofer for proofing.

Brush the croissants with egg wash and bake them.

For almond croissants, fill them with almond cream and top with flaked almonds.

Cut the laminated dough sheet into quarters and fold the corners in for Danish pastry, filling with créme pat and topping with berries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens