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.
Subscribe to Fine Cooking magazine for more recipes for bakers of every skill level.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Hi there. I made this recipe 3 times and I am wondering what I am doing wrong.. one batch was quite dense inside and another batch came out more like bread..Can't seem to get them like a croissant texture.. Any suggestions appreciated..
Used this recipe almost exactly and they turned out perfect. The only change I made was I baked them at 400 degrees because my oven tends to cook fast.
Unfortunately I didn't have the positive results many other reviewers had. As a novice baker, I hewed closely to the instructions. I did mix the dough by hand (I don't have a stand mixer) and lowered the baking temp as suggested by other reviewers. My croissants turned out much smaller and denser than I expected. I also didn't get an even bake, with very dark bottoms and underdone insides. A bit disappointing for all the work that goes into these - my arms are still sore from rolling! I would still try again if I knew where I went wrong.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?