How to make CROISSANTS at home | A Step by Step Guide VIENNOISERIE

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.

Use a kitchen scale for accuracy.

Mix dry ingredients (flour, sugar, salt, yeast) in a bowl.

Add cold water and cold milk, knead with a dough hook on low speed for about 5 minutes until a dry, shaggy dough forms.

Cover the dough and let it rest for 10 minutes to absorb the liquid.

Add cubes of cold butter to the dough, knead on low speed for about 5 minutes until fully incorporated.

Shape the dough into a smooth ball and cut slashes in an X shape on top.

Cover the dough and let it rise for about 1.5 hours until it has risen to at least a third of its size.

Prepare the butter insert by cutting European butter into squares and placing it in the center of a large piece of parchment paper.

Loosely fold the parchment over the butter and beat it with a rolling pin until it becomes spreadable and even.

Chill the butter square in the fridge until needed.

After 1.5 hours, refrigerate the dough for about 1 hour to keep it cold.

Roll the dough into a rectangle, about twice the size of the butter insert, and place the butter in the center.

Fold the ends of the dough over the butter, pinching the seams to seal it, and turn it a quarter turn.

If the dough is too warm, refrigerate for 15 minutes before rolling again.

Roll the dough with the seam facing vertically for the first turn (double fold), maintaining a rectangle shape.

Fold the ends of the dough towards the center, leaving space between them, then fold like a book.

Wrap the dough and refrigerate for 1 hour.

After 1 hour, tap the dough with a rolling pin before rolling for the second turn (three-fold).

Fold the ends of the dough flush on top of each other, then refrigerate again for 1 hour.

Pre-shape the dough by tapping it with a rolling pin before rolling it to dimensions of 36x28 cm.

If the dough resists, refrigerate for 15 minutes before continuing to roll.

Let the dough rest and chill for at least 8 hours or overnight.

In the morning, cut off the edges of the dough and create notches 8 cm from the top.

Cut triangles from the dough for croissants.

To roll the croissants, pull the tail to lengthen it, make a slit at the top of the triangle, and roll from the top down, tucking the tail underneath when placing on the tray.

Cooking Techniques

Equipment Needed

Allergens