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.
Last modified on: June 26th 2019
Keywords for this recipe:For 10 croissants, you will need:
- 1
750 g Yeast-based flaky dough (for croissants) - 2
30 g beaten egg - Total weight: 780 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 44 min. | 1 hour 30 min. | 20 min. | 2 hours 34 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
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.
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
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
...or right-angle triangles as in this diagram.
Choose whichever method you prefer. The right-angle method is traditionally reckoned to be simpler.
Choose whichever method you prefer. The right-angle method is traditionally reckoned to be simpler.
Stage 4
I've opted for the isoceles method, but I'm using a template, cut from plastic, to help me.
Stage 5 - 5 min.
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.
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.
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.
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
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
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...
Stretch the two points of this edge gently outwards and begin rolling...
Stage 9
...towards the point...
Stage 10
...until all the dough has been rolled up.
You have just made a straight croissant.
You have just made a straight croissant.
Stage 11
This short video shows how to roll up a straight croissant.
Stage 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
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...
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
...towards the point...
Stage 15
...until the dough is fully rolled up.
Stage 16
Take hold of the horns...
Stage 17
And bend these round inwards towards the front.
Fix them in shape by crushing the ends gently with your finger.
Fix them in shape by crushing the ends gently with your finger.
Stage 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.
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.
Important: the croissants will swell up a lot during cooking, so leave plenty of space between them.
Stage 21 - 1 hour 30 min.
Glaze the croissants, then leave in a warm place to rise for one hour to an hour and a half.
Stage 22 - 3 min.
Preheat your oven to 390°F (200°C).
Glaze the croissants again.
Glaze the croissants again.
Stage 23 - 20 min.
Bake for about 20-25 minutes.
Stage 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.
Keeping
A few hours, no more.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,185 Kcal or 13,335 Kj | 57 gr | 330 gr | 185 gr |
| 159 % | 22 % | 31 % | 28 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 408 Kcal or 1,708 Kj | 7 gr | 42 gr | 24 gr |
| 20 % | 3 % | 4 % | 4 % |
| Per croissants | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 319 Kcal or 1,336 Kj | 6 gr | 33 gr | 18 gr |
| 16 % | 2 % | 3 % | 3 % |
How much will it cost?
- For 10 croissants : 2.53 €
- Per croissants : 0.25 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Based on a recipe by master baker Sébastien Ropers of the Pen ar bread bakery.
This recipe uses (among others)
 | Yeast-based flaky dough (for croissants): You can get more informations, or check-out other recipes which use it, for example: Raisin breads (pains aux raisins), Pistachio and goji pinwheels, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Agen prune cake, Elsa's Comtoise galette, Pecan fruit rolls , Rustic chicken and mushroom pie, ... All |
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Your 2 comments or questions 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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