How to make French Croissants with The French Baker TV Chef Julien from Saveurs Dartmouth U.K

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.

Combine 625 grams of strong flour, 80 grams of caster sugar, and 13 grams of salt in a bowl.

Add 13 grams of yeast to the mixture, ensuring it does not touch the salt directly.

Pour in 155 ml of water and 155 ml of milk, then stir gently until combined.

Knead the dough by hand until it is nice and smooth, which may take some time due to its hardness.

Cover the dough with a cloth or cling film to prevent it from drying out and let it rest.

Soften the butter in the microwave until it is the same consistency as the dough.

Roll out the dough and place the softened butter inside, folding the dough over the butter like a gift.

Press down gently on the dough and refrigerate it to keep it firm.

After 15 minutes, roll out the dough again and fold it into thirds, repeating this process three times to create layers.

After the final fold, let the dough rest in the fridge again for 15 minutes before rolling it out one last time.

Cut the rolled dough into triangles to shape the croissants, making a small cut to help with rolling.

Roll the triangles from the base to the tip to form croissants and place them on a tray.

Let the croissants prove before applying an egg wash and sprinkling with demerara sugar.

Bake in the oven until golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens