Croissant Recipe
A vegetarian French recipe with all purpose flour (maida), butter (unsalted) - at room temperature, salt. Ready in 2h 45m, serves 10.
Curated byLucas Dubois🇫🇷
Instructions
27 steps- 1
We begin making the Croissant Recipe by making the butter log first
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 2
Use the unsalted butter which hard and cut them into small cubes
butter (unsalted) - at room temperature(1 cup)salt(1 teaspoon)butter (unsalted) - hard(1 cup) - 3
Spread them on a cling film and wrap it in such a way the u can roll it flat
- 4
Using rolling pin roll the butter into a rectangular shape about 2 centimeter thick
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 5
Make sure u do this quickly otherwise the butter will melt quickly
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 6
Place the rolled butter in the cling film itself and keep it in the refrigerator for 15 minutes
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 7
In the meanwhile make the dough, add all the ingredients in a mixing bowl
- 8
Using your hand create a crumble texture with the dough by mixing the flour and butter together
all purpose flour (maida)(2 cups)butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 9
Slowly add water and knead it into a soft dough, keep it in the refrigerator for 10 minutes
- 10
Once done take out the dough and start rolling it into a rectangular shape so you can wrap the rectangular butter log with this dough
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 11
Once it is rolled, take out the butter and place it in the center, fold in and wrap the butter inside make sure you seal all openings by just pinching the dough
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 12
After sealing, gently roll the dough keeping the rectangular shape intact
- 13
Keep dusting flour on the dough and rolling it so that it does not stick
all purpose flour (maida)(2 cups) - 14
Keep edges straight and even
- 15
Don’t overwork the dough
- 16
Roll it into a long rectangular shape about 20 cm length to 10 cm breadth, keep the long length facing towards you, fold the left side to the middle and the right side as well, so that the two edges meet the center
- 17
Now fold it like a book and dust some more flour and refrigerate by covering it with a cling film for 10 minutes
all purpose flour (maida)(2 cups) - 18
Repeat the process around 5 times, make sure you refrigerate the dough every time you do the book folding
- 19
Keep the edges straight and do not over work it
- 20
In the meanwhile, pre-heat the oven to 220 degrees Celsius and keep it ready for baking
- 21
In order to make the croissant shapesOnce you have done with the process, roll it to a thickness of about 2-centimeter
- 22
Then start cutting into long edged triangles
- 23
Keep the base of the triangle facing towards you and using a knife cut 1/2 inch in the middle of the base, and start rolling from the base till the tip of the triangle
- 24
Press the tip slightly so that it gets sealed
- 25
Refrigerate it again for 10 more minutes and then bring them out, coat it with milk using a pastry brush
- 26
Bake it at 200 degree Celsius for 15 minutes, then later bring them out and coat it with little honey so that it gives a nice color to the croissant and bake it for 5 more minutes again
- 27
Serve the Croissant for a delicious breakfast in the morning along with a cup of Tea
Rate this recipe
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Croissant Recipe
A vegetarian French recipe with all purpose flour (maida), butter (unsalted) - at room temperature, salt. Ready in 2h 45m, serves 10.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
27 steps- 1
We begin making the Croissant Recipe by making the butter log first
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 2
Use the unsalted butter which hard and cut them into small cubes
butter (unsalted) - at room temperature(1 cup)salt(1 teaspoon)butter (unsalted) - hard(1 cup) - 3
Spread them on a cling film and wrap it in such a way the u can roll it flat
- 4
Using rolling pin roll the butter into a rectangular shape about 2 centimeter thick
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 5
Make sure u do this quickly otherwise the butter will melt quickly
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 6
Place the rolled butter in the cling film itself and keep it in the refrigerator for 15 minutes
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 7
In the meanwhile make the dough, add all the ingredients in a mixing bowl
- 8
Using your hand create a crumble texture with the dough by mixing the flour and butter together
all purpose flour (maida)(2 cups)butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 9
Slowly add water and knead it into a soft dough, keep it in the refrigerator for 10 minutes
- 10
Once done take out the dough and start rolling it into a rectangular shape so you can wrap the rectangular butter log with this dough
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 11
Once it is rolled, take out the butter and place it in the center, fold in and wrap the butter inside make sure you seal all openings by just pinching the dough
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 12
After sealing, gently roll the dough keeping the rectangular shape intact
- 13
Keep dusting flour on the dough and rolling it so that it does not stick
all purpose flour (maida)(2 cups) - 14
Keep edges straight and even
- 15
Don’t overwork the dough
- 16
Roll it into a long rectangular shape about 20 cm length to 10 cm breadth, keep the long length facing towards you, fold the left side to the middle and the right side as well, so that the two edges meet the center
- 17
Now fold it like a book and dust some more flour and refrigerate by covering it with a cling film for 10 minutes
all purpose flour (maida)(2 cups) - 18
Repeat the process around 5 times, make sure you refrigerate the dough every time you do the book folding
- 19
Keep the edges straight and do not over work it
- 20
In the meanwhile, pre-heat the oven to 220 degrees Celsius and keep it ready for baking
- 21
In order to make the croissant shapesOnce you have done with the process, roll it to a thickness of about 2-centimeter
- 22
Then start cutting into long edged triangles
- 23
Keep the base of the triangle facing towards you and using a knife cut 1/2 inch in the middle of the base, and start rolling from the base till the tip of the triangle
- 24
Press the tip slightly so that it gets sealed
- 25
Refrigerate it again for 10 more minutes and then bring them out, coat it with milk using a pastry brush
- 26
Bake it at 200 degree Celsius for 15 minutes, then later bring them out and coat it with little honey so that it gives a nice color to the croissant and bake it for 5 more minutes again
- 27
Serve the Croissant for a delicious breakfast in the morning along with a cup of Tea
Rate this recipe
