Professional Baker Teaches You How To Make CROISSANTS!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber but bread flour can be cheaper and gives a better rise.

Start by combining 1 cup of warm water and 1/2 cup of milk in a bowl.

Add 3 1/2 cups of all-purpose flour to the mixture.

Add 5 tablespoons of sugar to the flour mixture.

Add 2 1/4 teaspoons of instant dry yeast to the mixture.

Add 1 1/2 teaspoons of salt after the mixer starts to avoid killing the yeast.

Once the dough starts coming together, add 2 tablespoons of butter and knead for a couple of minutes.

Knead until the dough cleans the sides of the bowl but still sticks a little at the bottom.

Transfer the dough to a parchment-lined baking tray, cover it with a tea towel, and then loosely cover with plastic wrap.

Let the dough rise at room temperature for about 1.5 hours, then refrigerate for 1 to 8 hours.

Prepare the butter layer by using 1 1/4 cups of room temperature butter, flatten it into a square using plastic wrap, and chill slightly.

Tip the chilled dough onto a floured work surface and roll it into a square.

Package the butter in the dough by folding the edges of the dough over the butter and rolling it into a long rectangle.

Perform the first fold (trifold) and cover it with a tea towel, then refrigerate for at least 1 hour (up to 8 hours).

After the first fold and resting, roll the dough again and perform the second fold, repeating the process of rolling and folding.

After the second fold and resting for another hour (ideally 8 hours), the dough should have doubled in size and show butter layers.

Cut the dough into triangles for croissants, making a notch at the base of each triangle for easier rolling.

Roll each triangle from the base to the tip, curving the croissant away from the tail end.

For cheese croissants, add cheese at the base before rolling.

For almond croissants, prepare almond paste by mixing ground almonds, 1 1/2 tablespoons of sugar, 2 teaspoons of soft butter, and a couple of drops of almond extract.

Shape the almond paste into a log and place it in the croissant before rolling.

For pain au chocolat, use baking chocolate and do not notch the base of the triangle.

Let the shaped croissants proof in a warm draft-free place for 2 hours.

Brush the croissants with an egg wash made from egg and water for shine and even browning.

Sprinkle reserved cheese on cheese croissants, sliced almonds on almond croissants, and turbinado sugar on pain au chocolat before baking.

Bake in a preheated oven at 375°F for about 15 minutes until golden brown.

Dust almond croissants with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens