How To Make: Croissants

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.

Combine 300 ml of milk and 2 and 1/4 teaspoons of yeast in a bowl and stir.

Add 210 g of bread flour and 210 g of whole wheat flour to the bowl.

Add 50 g of sugar and 2 teaspoons of kosher salt, then whisk together until mixed.

Add the milk mixture to the flour mixture and stir until a shaggy dough forms.

Knead the dough in the bowl until it forms a smooth ball.

Cover the dough with plastic wrap and let it sit for 10 minutes.

Perform four stretch and folds on the dough, pulling each corner to the center, then roll it over and cover it again.

Let the dough rest at room temperature for 30 minutes.

Prepare a butter block by smashing 2 and 1/4 sticks of unsalted butter into a 7 by 7 inch square using parchment paper.

Roll out the dough to a 7 by 7 inch size and place it in a diamond shape.

Roll out the corners of the dough to make flaps for encapsulating the butter.

Place the butter block in the center of the dough and fold the corners over to seal it in.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll out the dough into a rectangle about 18 inches long and fold it into thirds to create layers.

Wrap the folded dough and refrigerate for another 30 minutes.

Roll out the dough again into a rectangle, ideally as long as the mat and about 10 inches wide.

Cut the dough into triangles every 2 inches at an angle.

Prepare fillings: for ham and cheese, add a little mustard, ham, and Swiss cheese; for almond filling, use almond paste; for pistachio raspberry, use pistachio butter; for chocolate, use 73% dark chocolate strips.

Roll each triangle with the filling inside, tucking the tail underneath.

Place the rolled croissants on a parchment-lined baking sheet.

Prepare an egg wash by beating an egg with a little water and brush it over the croissants.

Refrigerate the croissants overnight to rise.

In the morning, transfer the croissants to a clean pan and let them come to room temperature.

Brush the croissants again with the egg wash.

Preheat the oven to 390°F on convection bake, then place the croissants in and reduce the temperature to 335°F.

Set a timer for 25 minutes to check on the croissants, but they will generally take about 30 minutes to bake.

Cooking Techniques

Equipment Needed

Allergens