Homemade French Croissants (Small Batch)
By Dini Kodippili · theflavorbender.com
8 hrs (mostly proofing and chilling)Makes 6 croissants
Laminated butter croissants with multiple folds and long cold rests to develop flaky, tender layers.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 375°F / 190°C at least 30 minutes before baking | ||||||||||||||||||
| 85 g milk / ⅓ cup (lukewarm) | Dissolve honey in milk, whisk in yeast, rest 10–20 min | Add remaining dough ingredients, stir to scraggly dough | Knead in bowl 1–2 min, then on surface 4 min until smooth | Cover, proof in warm place until doubled, ~1 hr | Flatten dough, shape into 7×10 in rectangle on parchment | Wrap, freeze on sheet pan several hours or overnight | Soften frozen dough 30 min at room temp if needed | Roll dough to 7×10 in, place butter on half, fold & seal | Chill 30 min if dough is warm | Roll dough to 5×16 in, fold into thirds, chill 30–60 min | Roll dough to 4×15 in, fold into thirds, chill 30–60 min | Roll dough to 1 cm thick, chill 30–45 min to rest gluten | Roll dough to 4–5 mm thick, trim to 9×23 cm | Mark & cut dough into 6 triangles with pizza cutter | Cut base of triangle, roll up croissants, seal on pan | Cover, proof at 25°C / 77°F until doubled, 2–3 hrs | Brush croissants with egg wash, bake 375°F / 190°C, 20–30 min | Cool on wire rack until insides set |
| 60 g water / ¼ cup (lukewarm) | ||||||||||||||||||
| 6 g active dry yeast (about 2 tsp) | ||||||||||||||||||
| 5 g honey / 1 tsp (or malt syrup, or sugar) | ||||||||||||||||||
| 25 g butter / 1 ½ tbsp (melted and cooled) | ||||||||||||||||||
| 20 g white sugar / generous 1 ½ tbsp | ||||||||||||||||||
| 250 g AP flour / 2 cups (spoon and leveled) | ||||||||||||||||||
| 5 g salt / about 1 tsp | ||||||||||||||||||
| 140 g butter / 10 tbsp (cold, for lamination) | Slice cold butter thin, arrange on parchment in 5×6.5 in | Pound butter with rolling pin to soften, roll out evenly | Refrigerate butter block until hardened, overnight | Pound butter block with rolling pin to make pliable | ||||||||||||||
| 1 egg yolk | Whisk egg yolk with milk for egg wash | |||||||||||||||||
| 2 tbsp milk and/or cream | ||||||||||||||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free