Yield: Yields 15
Making your own croissants is not difficult; there’s no special equipment or hard-to-find ingredients required. What is necessary is good technique. Once you understand the basics of creating multilayered dough like this, you’re well on your way to wowing your friends with delicious croissants.
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Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all four sides. Refrigerate overnight.
Make Ahead Tips
The croissants are best served barely warm. However, they reheat very well, so any that are not eaten right away can be reheated within a day or two in a 350°F oven for about 10 minutes. They can also be wrapped in plastic or aluminum foil and frozen for a month or more. Frozen croissants can be thawed overnight prior to reheating or taken from the freezer directly to the oven, in which case they will need a few minutes more to reheat.
Chocolate Croissants: Chop some good-quality bittersweet chocolate and distribute it along the length of the notched end of the dough triangle after you’ve stretched it—use about 1/2 oz. or 1-1/2 Tbs. for each one. Roll it up just like a plain croissant but without stretching out or bending the legs. Proof and bake the same.
Ham and Cheese Croissants: After stretching but before rolling up each croissant, put a thin layer of sliced ham on the dough at the notched end. Tuck it in if it lies more than a little outside the surface of the dough. Put a layer of thinly sliced or grated cheese—good Cheddar or Gruyère is best—on top of the ham. Without stretching or bending the legs, roll the dough tightly. Proof and bake the same.
woww its delicious
I literally created an account on this site just to favorably review these croissants! If you want perfect flaky croissants follow this recipe exactly!BUTI have a few extenuating factors that forced me to alter the recipe, with extremely good results.1) I have a dairy allergy. If you or someone you love does too I suggest the following substitutions:-Instead of the milk go with original soymilk (sweetened). Since soymilk has the closest fat content to milk of any substitute it's perfect for baking. Do not use vanilla as it can over-power the other ingredients, and the sweetened gives the yeast a litt-In place of butter you're going to need two substitutes; a soft tub of butter substitute (I prefer smart balance or country crock with calcium) for the dough itself, and a hard unsalted stick form of butter substitute for the butter layer (I use fleishma2) My other extenuating factor is I live in New York, so having 40" of counter space in the kitchen is as much a fantasy as owning my own unicorn. For this work-around I've tried several methods, but the best is, when you're doing your final roll out before cutting, to roll it into a 21"x16" rectangle, then cutting it n half so you have 2 21"x8" rectangles. Because of the cutting instructions one of your croissants will now be turned into 2 mini-croissants but they cook at the same time as the full sized guys so there's no real problem there.3) Finally, I'm a human beng, so rarely do I spend 3 days cooking something, or get up early in the morning in the mood to roll out dough and cut it. So, my method for cutting it down to essentially 24 hours is to combine the dough in the morning (or around noon if you're a night-owl baker like me) let it sit in the fridge for around 8 hours, then in the evening do the laminating process. Once you've laminated just through the dough in the freezer for 20 minutes again and roll out your dough and cut it as per the instructions. Form your croissants and (putting them on 2 separate sheets of parchment paper) cover them with cling film, placing them in the fridge over night. The next morning all you have to do is pop them out of the fridge, give them their first egg wash, let them rise for a little over an hour (won't take as long to rise since they've done a slow proof in the fridge) egg was again and you have fresh delicious croissants perfect for breakfast.Thanks again for the amazing recipe, these things are great with cinnamon, dark chocolate, and as the best sandwich bread ever!
This is the recipe that got me started in pastry.
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