How To Make Homemade Croissants - The Best Croissant Recipe in America !

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.

Start with a poolish to ferment and bubble.

Make the dough by adding butter, sugar, and salt.

Let the dough rest until it rises a little, then punch it down.

Add the butter, referred to as the butter book, to the dough.

Stretch the dough out really far to create layers.

Use a sheeter to roll the dough out long instead of a rolling pin.

Fold the dough after rolling it out.

Rest the folded dough until you see little vacuoles (pockets) inside, indicating butter evaporation.

Cut the dough into triangles for plain croissants and rectangles for pain au chocolat (chocolate croissants).

Use the tips of your fingers to handle the delicate dough without applying pressure.

Place the shaped croissants in a proofer to rise.

Brush the croissants with egg wash before baking.

Preheat the oven before placing the croissants inside.

Bake the croissants for about 12 minutes, then rotate them and bake for another 10 to 12 minutes, checking for color.

Use high heat to ensure the yeast puffs up quickly, avoiding low heat that causes spreading.

Cooking Techniques

Equipment Needed

Allergens