Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos

French croissants

French croissants

In this famous recipe, very technical, we will see how to make small croissants which are easier to do than regular ones.

The same dough is used to make chocolate rolls (chocolatines), the only difference is in the shape.

368,1724.3/5

Grade this recipe :

Last modified on: October 24th 2017

For 36 croissants, you will need:

How long does it take?

PreparationRestingCookingStart to finish
14 hours 3 min.3 hours 45 min.20 min.18 hours 8 min.
Preservation: Several hours, not more.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 French croissants : Photo of step #1In the bowl of a mixer, pour 500 g flour, 25 g egg, 9 g salt, 20 g yeast, 100 g Soured dough, 60 g caster sugar and 210 g water.

Note: Water used here is very cold (39°F or 4°C), you should put it in the fridge 2 hours before use.

Start the mixer at low speed, and knead 10 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.
15 min.
2 French croissants : Photo of step #2Pour the dough on the working surface and roll into a ball. 3 min.
3 French croissants : Photo of step #3Cover with a plastic sheet and let stay for 30 minutes. 30 min.
4 During this time, prepare 250 g butter. You need to beat it with a pastry roll in a plastic sheet to give the shape of a square of 8x8 inches.

See how to on this video.

When the square is made, put in the fridge for the night.
10 min.
5 French croissants : Photo of step #5Spread the dough in a shape of a rectangle, cover with a plastic sheet and let stay for the night in the fridge. 12 hours
6 French croissants : Photo of step #6It's now time for "buttering", we are going to make a kind of sandwich with dough and butter to get: 1 layer or dough, 1 layer of butter and 1 layer of dough. 15 min.
7 To see how to, watch this video.

When the "sandwich" is made, put it in the freezer for 45 minutes, to firm it.
45 min.
8 French croissants : Photo of step #8It's now time of folding dough ("Tourrage" in French) on itself to multiply the layers, it's call "double tour" and you should make 2 of them for French croissants. 20 min.
9 The video show you how to make 1 double tour (but you should make that 2 times).

When folding is over, put the dough in the freezer for 30 minutes, to firm it again.
30 min.
10 French croissants : Photo of step #10Then we need to spread dough, it's the delicate moment of the recipe.

Start by spreading on about 20 inches (50 cm) then cut the dough in 2.
5 min.
11 French croissants : Photo of step #11Spread one of the pieces, then cut it in 2 in the length.

Working like that, on small pieces, is easier.

Continue to spread one piece, ideally you should get a stripe of 4.8 inches (12 cm) on 4 millimetres thick.
5 min.
12 French croissants : Photo of step #12Trim the not-cutted side of the stripe. 2 min.
13 French croissants : Photo of step #13Cut the stripe in triangles of about 2.4 inches (6 cm) base. 5 min.
14 French croissants : Photo of step #14Make a notch of about 0.4 inch (1 cm) in each triangle base. 3 min.
15 Form croissants by rolling triangles, like on this video. 20 min.
16 French croissants : Photo of step #16If you want to make chocolate rolls (chocolatines), you should cut dough rectangles of 4 x 1.5 inches (10 x 4 cm).
17 French croissants : Photo of step #17Put croissants on a baking sheet.

Do the same thing with all the pieces of dough.

If you plan to freeze croissants, it's the best moment: put the baking sheet in the freeze, and after 12 hours put them in a plastic bag.
10 min.
18 French croissants : Photo of step #18Glaze each croissant. 5 min.
19 French croissants : Photo of step #19Lest stay for 2 hours in a warm place. 2 hours
20 French croissants : Photo of step #20Preheat your oven at 390°F (200°C).

Glaze each croissant a second time.
5 min.
21 French croissants : Photo of step #21Put in the oven for about 20 minutes. 20 min.

Remarks

Nothing is lost: all the remaining small pieces of dough could be used to make the soured dough for the next time you make croissants. Scale 100 g, put in a plastic film (with a label), in the freezer.

If you want to make regular size croissants, you should have a stripe of 8.7 inches high, and cut in triangles of 3.1 inches base.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
449170 gr480 gr255 gr
225 %27 %45 %39 %
Per 100 g
CaloriesProteins CarbohydratesFats
3626 gr39 gr21 gr
18 %2 %4 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 36 croissants : 3.46 €
Per croissants : 0.10 €

Note : These prices are only approximate.

Change currency:

Source: From Thomas Marie of INBP.
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Boeuf (beef) bourguignon, Spinach and Comté Loaf, Liège waffles, Sesame fried scampi, ... [All]
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Italian Meringue, How to prepare endives , Natural leaven, Quick courgette soup with cheese, How to rehydrate dried mushrooms, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Oat shortbread biscuits, Rolled chestnut and apple brioche, Almond macaroon cake, Prune Far, Peach and verbena feuilleté, ... [All]
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Salmon and Spinach Gratin, French toast "cordon bleu", Fillet of pollack cooked in two stages, Doughnuts, Sautéd broccoli with ham, ... [All]

visitors have also looked at

Natural leaven
Natural leaven
Passion fruit jellies
Passion fruit jellies
Blanquette of veal
Blanquette of veal
4 pears salad with vanilla
4 pears salad with vanilla
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 14 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page