ULTIMATE CROISSANT RECIPE | Learn how to make a classic French Croissant | Christophe Rull

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can provide a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can improve texture.

Mix dry yeast and water in a bowl.

Add milk, all-purpose flour, bread flour, sugar, eggs, and butter to the bowl.

Mix for 5 minutes on low speed until combined.

Check dough temperature; it should be around 26°C (79°F).

If dough is sticky, finish kneading by hand and perform the window test to check gluten development.

Shape dough into a ball and place in a bowl to proof for about 1 hour or until doubled in size.

Flour the work surface and roll out the dough to about half an inch thick.

Wrap the dough to prevent it from drying out and place it in the freezer.

Prepare butter by shaping it into a square, leaving it at room temperature for easier handling.

Chill the butter in the cooler for 5 to 10 minutes before using.

Unroll the dough after chilling and place the butter in the center.

Roll the dough around the butter, ensuring to keep it cold during the process.

Perform a single fold and then a double fold on the dough.

Roll the dough to a thickness slightly below a quarter of an inch.

Cut triangles measuring 3.5 inches by 8.5 inches for traditional croissants.

Remove excess flour from the triangles before rolling them into croissants.

For rolled croissants, cut rectangles measuring 1 inch wide by 8 inches tall.

Spray the proofing rings with canola oil to prevent sticking.

Roll the rectangle like a cinnamon roll and place it in the ring.

Proof both types of croissants for about 1 hour at a temperature between 90°F to 100°F with steam.

Prepare egg wash by mixing egg yolk with a little water and salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens