This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
For 10 croissants, you will need:
- 1
750 g yeast-based flaky dough (for croissants) - 2
30 g beaten egg - Total weight: 780 grams
Times for this recipe
Preparation
45 min.
Resting
1 hour 30 min.
Cooking
20 min.
All in all
2 hours 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
Source: Based on a recipe by master baker Sébastien Ropers of the Pen ar bread bakery.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 84 g RDI=130 % | 551 g RDI=208 % | 299 g RDI=411 % | 5,244 kcal RDI=262 % | 21,959 kJ RDI=262 % |
| Per croissants | 65 g RDI=101 % | 430 g RDI=162 % | 233 g RDI=320 % | 4,090 kcal RDI=205 % | 17,128 kJ RDI=205 % |
| Whole recipe | 659 g RDI=1,014 % | 4,305 g RDI=1,625 % | 2,339 g RDI=3,204 % | 40,909 kcal RDI=2,045 % | 171,280 kJ RDI=2,045 % |
How much will it cost?
For 10 croissants
2.55 €
Per croissants
0.30 €
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)
You can get more informations, or check-out other recipes which use it, for example: Croissant dough applesBaker's apple solesRaisin breads (pains aux raisins)Pistachio and goji pinwheelsMirlitons of Guipavas See them all 6 (6)
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: ChouquettesPogne de RomansDublin fruit sconesSesame cookiesMont d'or in brioche See them all 80 (80)
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Follow this recipe (as 13 people already do)
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address 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.
The 2 comments already posted on this recipe