The Ultimate Croissant Making Tutorial | Croissant Series Episode 1

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.

Welcome to baking Mickey, I'm Mickey. Today I'm showing you how to make croissants at home, with a beginner-friendly approach.

This is a two-day process involving yeast dough and fermentation resting times.

Prepare a sketch and think about the steps before executing them with the dough.

Combine cold milk and water, add salt (keeping it away from the yeast), and sugar.

Cover the mixture with bread flour, which has a high protein content for better structure.

Crumble fresh yeast on top of the flour.

Mix with a hook attachment on low speed for about 5 minutes until combined, then increase to medium-low speed for 6-7 minutes until elastic.

Shape the dough into a rectangle, place in a ziplock bag, and chill in the fridge overnight.

Prepare the butter layer by rolling 250 grams of butter into a 20x20 cm square, using parchment paper for easier shaping.

Chill the butter slab in the fridge until ready for lamination.

Roll out the yeast dough into a 40x20 cm rectangle to cover the butter slab.

Perform a book fold to encase the butter in the dough, pinching the seams to seal.

Roll the dough into a 60x20 cm rectangle and perform a triple-layer fold, then chill in the fridge for 30 minutes.

After chilling, roll the dough into a 16x20 cm rectangle and perform another triple-layer fold.

Chill again to maintain the butter's cold temperature.

On day two, roll the dough into a 20x40 cm rectangle, adding flour as needed to prevent sticking.

Take the butter out of the fridge to soften slightly before adding it to the dough.

Perform a book fold to cover the butter with dough, pinching the seams to seal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens