🔵 How To Make REAL FRENCH Croissants First Try

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.

In a stand mixer, combine flour, sugar, yeast, and salt and give it a stir.

With the stand mixer running, slowly pour in the milk and add the room-temperature butter.

Then pour in the water and bring it together into a ball.

Knead the dough on medium speed for about 2.5 to 3 minutes, being careful not to over-knead to avoid gluten production.

Pull the dough out onto a floured surface and pat it into a square.

Cover the dough and place it in the fridge overnight.

On day two, roll out the square of dough to about twice its size.

Take the square of butter and place it down as a diamond in the center of the dough.

Fold over the corners of the dough to wrap the butter in the middle like an envelope, crimping it together to seal.

Roll the dough out into a long rectangle, then fold it like a letter (one-third up and the other third down).

Wrap the folded dough and place it back in the fridge for half an hour.

After half an hour, pull it out, turn it 90 degrees, and roll it out again, then fold it into thirds and refrigerate again.

Repeat the rolling and folding process three times over day two and let it sit in the fridge overnight.

On day three, roll the dough out to be 20 centimeters wide and one meter long.

If the dough snaps back, wrap it up and refrigerate for half an hour to relax the gluten.

Once rolled out to the correct length, use a pizza cutter to cut the dough into triangles.

Cut a little notch in the wide side of each triangle and pull it apart slightly.

Roll each triangle up tightly, ensuring no flour is present to help them stick together.

Tug on the pointy end of the triangle while rolling to help shape it, then place them on a baking tray.

Egg wash the croissants and let them rise at room temperature for two hours.

After two hours, egg wash them again and bake in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens