Croissant Recipe from Scratch (small batch recipe) - Dessert for Two (2024)

FAQs

Why does it take 3 days to make a croissant? ›

The pastry is prepared using flour, butter, sugar, salt, and fresh yeast. It is kneaded each day, but most of the three days is spent chilling. Literally. The nascent croissants are in the fridge.

Master the technique of laminating

This step is crucial in the process to ensure the steam effectively lifts the layers apart during baking. So the chef's secret is in the extra care and attention during laminating to enhance the flaky, weightless, buttery layers of the perfect croissant.

we take a perfectly good croissant, slice it open and. slather on our secret recipe of almond cream, close. the lid, add more cream in top, add sliced almonds. and bake it a second time.

Chocolate croissants are often served as a breakfast pastry, but they can also be enjoyed as a dessert or as a snack. They can be found at most patisseries and bakeries, and are also commonly sold at coffee shops and cafes.

Help, butter leaks out when baking!

Your croissants were probably under-proofed. Just let them proof a bit longer so they get wobbly and increase visually in size. When under-proofed the butter tends to leak out from in between the layers and you end up with a butter puddle.

Most French croissant recipes use pastry flour (T45) to produce a croissant with a light, delicate texture. Bread flour or All Purpose can be used to produce a chewier, more sturdy croissant.

First and foremost, you should use European or European-style butter which consists of 83% to 84% of butterfat. It should be 68° Fahrenheit and in the consistency of cream cheese, spreadable with a spatula.

Croissants can contain whole eggs, egg yolks, or egg whites depending on the recipe. Eggs can be added to the dough to help create a tender and flaky texture in the finished product.

By law, only a croissant made with 100% pure butter can wear a straight shape as a badge of honor. A croissant made with any other fat, such as margarine or (sacrebleu!) oil, must disclose its impurity with a curved shape.

A classic French croissant has 55 layers (27 layers of butter), achieved with a French fold followed by 3 letter folds. Less layers will mean a different texture (less tender, more chewy, with more defined layers). Too many layers bring a risk of the butter getting too thin and melting into the dough.

What is a croissant with filling called? ›

Cornetti Are the Stuffed Italian Croissants of Your Pastry Dreams.

The best way to transform stale croissants is to make croissant bread pudding or almond croissants. In this bread pudding, the croissants are soaked in a milk and egg mixture and then baked until it becomes soft and custard-like with a buttery and flaky top. You can't even tell the croissants were stale.

Pain aux raisins

This type of croissant comes with raisins or a filling of custard or almond cream. It is a sweet, flaky pastry that can be enjoyed as is, or with a warm beverage like tea or coffee.

Croissants are a baked good that can spoil relatively quickly at room temperature due to their high fat and moisture content. In general, a croissant can last for about 1-2 days at room temperature before it begins to spoil.

7DAYS brand, founded in 1991 by Chipita S.A., first introduced the individually packaged croissants with delicious fillings – prefect combination of taste & convenience for modern on-the-go snacking. It was followed shortly thereafter by the 7DAYS mini croissants as well as 7DAYS Bake Rolls.