French croissants


French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
433,6944.3/5 for 264 ratings
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Last modified on: June 26th 2019

For 10 croissants, you will need:

Change those ingredients for: 5 croissants 10 croissants 20 croissants 30 croissants

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
44 min.1 hour 30 min.20 min.2 hours 34 min.
Keeping: A few hours, no more.
At what time?
  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1 - 5 min.
French croissants : Photo of step #1
Roll out 750 g Yeast-based flaky dough (for croissants) really cold into a 10 inch (25 cm) wide strip.

The length will depend on the number of croissant you are going to make. Ideally, it should be 0.2 inch (4 mm) thick.

Stage 2
French croissants : Photo of step #2

Cutting out

To make the croissants, you need to cut the dough strip across into elongated triangles with a base of 3 inches (8 cm).

There are 2 ways of doing this: either isoceles triangles, as shown here...

Stage 3
French croissants : Photo of step #3
...or right-angle triangles as in this diagram.

Choose whichever method you prefer. The right-angle method is traditionally reckoned to be simpler.

Stage 4
French croissants : Photo of step #4
I've opted for the isoceles method, but I'm using a template, cut from plastic, to help me.

Stage 5 - 5 min.
French croissants : Photo of step #5
Cut the whole strip of dough into triangles. Each triangle should ideally weigh 70 gr.

Note: as with any viennoiseries, cold is your friend. Whenever you feel the dough starting to soften too much, declare a "cooling pause", transfer your triangles onto a baking sheet and leave in the freezer for 15 minutes to firm up.

Stage 6 - 1 min.
French croissants : Photo of step #6
There are 2 ways to shape the croissants:

1) "Straight", where the rolled-up croissants are not curved. This is the simpler method.

2) "Curved", where the finished croissants are crescent-shaped, and the dough is cut to achieve this curve. This is a trickier method.

If you wish to make curved croissants, make a 1 inch (2 cm) cut in the middle of the base edge of each triangle.

Stage 7
French croissants : Photo of step #7

Shaping straight croissants

Take a triangle of dough and stretch gently lengthways several times. It should increase from 10 inches (25 cm) to about 14 inches

(35 cm) long.

Stage 8
French croissants : Photo of step #8
Lay this triangle on the worktop with the short base edge nearest you.

Stretch the two points of this edge gently outwards and begin rolling...

Stage 9
French croissants : Photo of step #9
...towards the point...

Stage 10
French croissants : Photo of step #10
...until all the dough has been rolled up.

You have just made a straight croissant.

Stage 11
This short video shows how to roll up a straight croissant.

Stage 12
French croissants : Photo of step #12

Shaping curved croissants

Take a triangle of dough with a cut in the base edge. Stretch gently lengthways several times until it increases from 10 inches (25 cm) to about 14 inches (35 cm) long.

Stage 13
French croissants : Photo of step #13
Lay the dough triangle on the worktop with the short base edge nearest you.

Stretch the two points of this edge outwards (don't worry if the dough begins to tear), making use of the cut to separate the two parts that will form the croissant's "horns". And start to roll...

Stage 14
French croissants : Photo of step #14
...towards the point...

Stage 15
French croissants : Photo of step #15
...until the dough is fully rolled up.

Stage 16
French croissants : Photo of step #16
Take hold of the horns...

Stage 17
French croissants : Photo of step #17
And bend these round inwards towards the front.

Fix them in shape by crushing the ends gently with your finger.

Stage 18
French croissants : Photo of step #18
You have now made a curved croissant.

Stage 19
This short video shows how to roll up a curved croissant.

Stage 20 - 30 min.
French croissants : Photo of step #20
Roll up all the triangles like this and arrange on cooking parchment laid on a baking sheet.

Important: the croissants will swell up a lot during cooking, so leave plenty of space between them.

Stage 21 - 1 hour 30 min.
French croissants : Photo of step #21
Glaze the croissants, then leave in a warm place to rise for one hour to an hour and a half.

Stage 22 - 3 min.
French croissants : Photo of step #22
Preheat your oven to 390°F (200°C).

Glaze the croissants again.

Stage 23 - 20 min.
French croissants : Photo of step #23
Bake for about 20-25 minutes.

Stage 24
French croissants : Photo of step #24
Leave to cool, on a wire rack if possible, then enjoy!

Remarks

Nothing need go to waste: any leftover bits of dough can be used to make soured dough for the next time you make croissants. Weigh 100 g, wrap in plastic film (with a label) and freeze until needed.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,073 Kcal or 12,866 Kj50 gr315 gr177 gr
154 %19 %30 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
394 Kcal or 1,650 Kj6 gr40 gr23 gr
20 %2 %4 %3 %
Per croissants
Energetic valueProteins CarbohydratesFats
307 Kcal or 1,285 Kj5 gr32 gr18 gr
15 %2 %3 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Based on a recipe by master baker Sébastien Ropers of the Pen ar bread bakery.

More recipes?

This recipe uses (among others)
Yeast-based flaky dough (for croissants)Yeast-based flaky dough (for croissants): You can get more informations, or check-out other recipes which use it, for example:
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Vegetable pie, Snails in a brioche, Chestnut moelleux, Mini apricot and pistachio brioches, ... All

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