BEST CROISSANT RECIPE EVER. Behind every flaky layer , a Baker’s journey still unfolding.

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.

Place the flour, salt, sugar, yeast, butter, milk, and water into a mixing bowl and mix on slow speed for approximately 8-10 minutes.

Remove the dough from the bowl and shape lightly into a ball, wrap loosely with cling film and place directly into a 4°C fridge and leave overnight.

12 hours later, remove the dough from the fridge, press the dough flat while it is wrapped in the cling film, place in the freezer until it becomes firm, approximately 15-20 minutes.

Take your butter sheet, lightly flour it and pass it through the sheeter until 1cm in thickness.

Take the dough from the freezer, lightly flour and pass it through the sheeter until it also reaches 1cm in thickness.

Encase the butter with the dough and pass through the sheeter until it is 1cm in thickness, trim the edge and give 1 single fold, refrigerate at 4°C for approximately 30 minutes.

Repeat the above step 2 times more (total of 3 single folds), then after the third fold, wrap with cling film and freeze overnight.

The following day, defrost the laminated croissant dough and it will be ready to sheet out and shape. Plain approximately 10x30cm at 3mm thickness, pain au chocolat 8x16 also at 3mm thickness.

Proof your croissant for around 2-3 hours at 27 degrees with 75 percent humidity.

Bake in a preheated oven at 180 degrees for 5 minutes, then turn down your oven to 170 degrees for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens