How to Make Perfect Croissants – Chef Tips from France!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Weigh all ingredients directly into a mixing bowl.

Mix the dry ingredients: flour, sugar, salt, and instant yeast.

Add cold water and cold milk, then mix until a smooth dough forms.

Let the dough rise in a glass bowl covered with plastic wrap for 1 to 2 hours until doubled in size.

Roll out the dough into a square measuring 10.5 inches.

Chill the dough in the refrigerator for 1 to 2 days.

Prepare the butter layer by cutting cold European-style butter into half-inch thick pieces.

Shape the butter into a square using parchment paper and roll it out to 5 inches.

Chill the butter layer until the dough is ready.

Wrap the butter in the dough, sealing it completely.

Roll the dough into a rectangle measuring 8x24 inches and fold it into thirds.

Chill the dough in the freezer for 20 minutes or in the refrigerator for 1 hour.

Repeat the rolling and folding process two more times, chilling in between.

After the final fold, chill the dough overnight or up to 2 days.

Roll the dough out to 8x40 inches, marking the top every 5 inches for cutting.

Cut the dough into triangles and roll them up to form croissants.

Place the croissants on parchment-lined baking sheets with space between them.

Prepare an egg wash with 1 egg and 1 egg yolk, and brush it over the croissants.

Let the croissants rise at room temperature for 1 to 2 hours until noticeably larger.

Bake the croissants in a preheated oven at 425°F for 10 minutes, then rotate and bake for another 8 to 10 minutes until golden brown.

Transfer the croissants to a wire rack to cool.

Cooking Techniques

Equipment Needed

Allergens