Name: French croissants
Prep time: 2 h 14 min
Cook time: 20 min
Total time: 2 h 34 min
Yield: 10 croissants
Cuisine: French
Ingredients: 750 g yeast-based flaky dough (for croissants); 30 g beaten egg

Step by step recipe

Step 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.

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...

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.

Step 4

I've opted for the isoceles method, but I'm using a template, cut from plastic, to help me.

Step 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.

Step 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.

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.

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...

Step 9

...towards the point...

Step 10

...until all the dough has been rolled up.

You have just made a straight croissant.

Step 11

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

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.

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...

Step 14

...towards the point...

Step 15

...until the dough is fully rolled up.

Step 16

Take hold of the horns...

Step 17

And bend these round inwards towards the front.

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

Step 18

You have now made a curved croissant.

Step 19

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

Step 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.

Step 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.

Step 22 - ⌛ 3 min.

Preheat your oven to 390°F (200°C).

Glaze the croissants again.

Step 23 - ⌛ 20 min.

Bake for about 20-25 minutes.

Step 24

Leave to cool, on a wire rack if possible, then enjoy!

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 17^th 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 17^th 2020 at 06:01 n° 1

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=10 %	38 g RDI=14 %	24 g RDI=32 %	384 kcal RDI=19 %	1,606 kJ RDI=19 %
Per croissants	5 g RDI=8 %	29 g RDI=11 %	18 g RDI=25 %	299 kcal RDI=15 %	1,252 kJ RDI=15 %
Whole recipe	49 g RDI=75 %	293 g RDI=110 %	183 g RDI=251 %	2,991 kcal RDI=150 %	12,524 kJ RDI=150 %