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.
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Last modified on: June 26th 2019

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For 10 croissants, you will need:

Change these quantities to make: 5 croissants 10 croissants 20 croissants 30 croissants
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
44 min.1 hour 30 min.20 min.2 hours 34 min.
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Step by step recipe

Stage 1 - 5 min.
French croissants
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

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
...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
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
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
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

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
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
...towards the point...

Stage 10
French croissants
...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

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
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
...towards the point...

Stage 15
French croissants
...until the dough is fully rolled up.

Stage 16
French croissants
Take hold of the horns...

Stage 17
French croissants
And bend these round inwards towards the front.

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

Stage 18
French croissants
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
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
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
Preheat your oven to 390°F (200°C).

Glaze the croissants again.

Stage 23 - 20 min.
French croissants
Bake for about 20-25 minutes.

Stage 24
French croissants
Leave to cool, on a wire rack if possible, then enjoy!
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.
A few hours, no more.
Based on a recipe by master baker Sébastien Ropers of the Pen ar bread bakery.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
40,910 Kcal or 171,282 Kj659 gr4,305 gr2,339 gr
2,045 %254 %406 %354 %
Per 100 g
Energetic valueProteins CarbohydratesFats
5,245 Kcal or 21,960 Kj85 gr552 gr300 gr
262 %33 %52 %45 %
Per croissants
Energetic valueProteins CarbohydratesFats
4,091 Kcal or 17,128 Kj66 gr431 gr234 gr
205 %25 %41 %35 %
% 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).
Possible allergens in this recipe: Milk, Egg, Gluten, leaven
How much will it cost?
  • For 10 croissants : 2.53 €
  • Per croissants : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Pistachio and goji pinwheels, Raisin breads (pains aux raisins), Mirlitons of Guipavas, Baker's apple soles, Croissant dough apples, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Croissant dough apples, Paté en croute (terrine in a pie crust), Vegetable pie, Mini palmiers, ... All
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The 2 comments already posted on this recipe
  • No, unfortunately in that case syrup does not work (at all), you should use beaten eggs.
    Posted by yes may 17th 2020 at 14:40 n° 2
  • Sometimes croissants have a caramelized layer. Would you get that layer by "glazing" with sugar syrup instead of yolk?
    Posted by hmijail may 17th 2020 at 06:01 n° 1
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