It’s all about the layers…
Klik hier voor Nederlandse versie
With this recipe we want to give you the exact directions on how we go about making classic French croissants. The recipe is an adaptation from the recipe for Classic Croissants by Jeffrey Hamelman. We started out largely following the instructions for his recipe, changed everything to our beloved metric system and found out some worthwhile croissant knowledge of our own along the way. Hopefully enough to justify sharing it all with you and inspiring you to give croissant baking a shot yourself.
Before you start we can recommend watching our croissant making video to get a general feel for the recipe. You can also check out our croissant making log where we keep track of our own croissant baking adventures. For answers to your croissant questions you can check out the Frequently Asked Croissant Questions section.
This recipe will yield about 15 good croissants plus some leftover bits which you can use to make a few, slightly odd shaped ones, or other inventive croissant-like creations.
If at first you don’t succeed, maybe you can take comfort from the fact that our first efforts were not very ‘croissant worthy’. But as you can see we persevered and got better…But we have to admit it is and always will be a tricky process. You have to work precise and be focused to get good results. So away with screaming children, hyperactive animals and all other things distracting! Put on some appropriate croissant making music and lets get to it…
Please read the following tips;
According to Raymond Calvel croissants laminated with margarine are formed into the crescent shape, while croissants laminated with butter are left in the straight form. We say, use whichever shape you like best, but do use butter!
The croissant recipe
Ingredients for the croissant dough
500 g French Type 55 flour or unbleached all-purpose flour / plain flour (extra for dusting)
140 g water
140 g whole milk (you can take it straight from the fridge)
55 g sugar
40 g soft unsalted butter
11 g instant yeast
12 g salt
Other ingredients
makes 15
280 g cold unsalted butter for laminating
1 egg + 1 tsp water for the egg wash
Day 1
Making the croissant dough
We usually do this part in the evening. Combine the dough ingredients and knead for 3 minutes, at low to medium speed, until the dough comes together and you’ve reached the stage of low to moderate gluten development. You do not want too much gluten development because you will struggle with the dough fighting back during laminating. Shape the dough like a disc, not a ball, before you refrigerate it, so it will be easier to roll it into a square shape the following day. Place the disc on a plate, cover with clingfilm and leave in the fridge overnight.
Day 2
Laminating the dough
Cut the cold butter (directly from the fridge) lengthwise into 1,25 cm thick slabs. Arrange the pieces of butter on waxed paper to form a square of about 15 cm x 15 cm. Cover the butter with another layer of waxed paper and with a rolling pin pound butter until it’s about 19 cm x 19 cm. Trim / straighten the edges of the butter and put the trimmings on top of the square. Now pound lightly until you have a final square of 17 cm x 17 cm. Wrap in paper and refrigerate the butter slab until needed.
Take the dough out of the fridge. With a rolling pin roll out the dough disc into a 26 cm x 26 cm square. Try to get the square as perfect as possible and with an even thickness. Get the slab of butter from the fridge. Place the dough square so one of the sides of the square is facing you and place the butter slab on it with a 45 degree angle to the dough so a point of the butter square is facing you. Fold a flap of dough over the butter, so the point of the dough reaches the center of the butter. Do the same with the three other flaps. The edges of the dough flaps should slightly overlap to fully enclose the butter. With the palm of your hand lightly press the edges to seal the seams.
Now the dough with the sealed in butter needs to be rolled out. With a lightly floured rolling pin start rolling out, on a lightly flour dusted surface, the dough to a rectangle of 20 x 60 cm. Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This technique helps you to keep the dough at an even thickness. You can also rotate your dough 180 degrees to keep it more even, because you tend to use more pressure when rolling away from you than towards yourself. You can use these techniques during all the rolling steps of this recipe. Aim at lengthening the dough instead of making it wider and try to keep all edges as straight as possible.
Fold the dough letter style, cover with clingfilm and refrigerate for 30 minutes (fold one third of the dough on top of itself and then fold the other side over it). Repeat the rolling and folding two more times (ending up with 27 layers of butter in total), each time rolling until the dough is about 20 cm x 60 cm. After each fold you should turn the dough 90 degrees before rolling again. The open ‘end’ of the dough should be towards you every time when rolling out the dough (you can see this in our croissant making video at around 3:40 minutes). After the second turn, again give it a 30 minute rest in the fridge. After the third turn you leave the dough in the fridge overnight until day 3, the actual croissant making day!
- Roll out to 20 cm x 60 cm
- Fold
- Refrigerate 30 minutes
- Rotate 90 degrees
- Roll out to 20 cm x 60 cm
- Fold
- Refrigerate 30 minutes
- Rotate 90 degrees
- Roll out to 20 cm x 60 cm
- Fold
- Refrigerate until day 3
- Rotate 90 degrees
- Roll out to 20 cm x 110 cm
Also see complete time table at bottom of page
Day 3
Dividing the dough
Take the dough from the fridge. Lightly flour your work surface. Now very gently roll the dough into a long and narrow strip of 20 cm x 110 cm. If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing. Do not fight the dough, when the dough refuses to get any longer, rest it in the fridge! It is such a shame to ruin two days of work.
When your dough has reached its intended shape, carefully lift it a few centimeters to allow it to naturally shrink back from both sides. This way it will not shrink when you cut it. Your strip of dough should be long enough to allow you to trim the ends to make them straight and still be left with a length of about 100 cm.
Shaping the croissants
For the next stage you will need a tape measure and a pizza wheel. Lay a tape measure along the top of the dough. With the wheel you mark the top of the dough at 12,5 cm intervals along the length (7 marks total). Now lay the tape measure along the bottom of the dough and make a mark at 6,25 cm. Then continue to make marks at 12,5 cm intervals from this point (8 marks total). So the bottom and the top marks do not align with each other and form the basis for your triangles.
Now make diagonal cuts starting from the top corner cutting down to the first bottom mark. Make diagonal cuts along the entire length of the dough. Then change the angle and make cuts from the other top corner to the bottom mark to create triangles. Again repeat this along the length of the dough. This way you will end up with 15 triangles and a few end pieces of dough.
Using your pizza wheel, make 1.5 cm long notches in the center of the short side of each dough triangle.
Now very gently elongate each triangle to about 25 cm. This is often done by hand, but we have found that elongating with a rolling pin, very carefully, almost without putting pressure on the dough triangle, works better for us. You can try both methods and see what you think gives the best result.
After you cut a notch in the middle of the short end of the triangle, try and roll the two wings by moving your hands outwards from the center, creating the desired shape with a thinner, longer point. Also try and roll the dough very tightly at the beginning and put enough pressure on the dough to make the layers stick together (but not so much as to damage the layers of course).
Proofing and baking
Arrange the shaped croissants on baking sheets, making sure to keep enough space between them so they will not touch when proofing and baking. Combine the egg with a teaspoon of water and whisk until smooth. Give the croissants their first thin coating of egg wash. You do not need to cover the croissants with anything, the egg wash will prevent the dough from drying out.
Proof the croissants draft-free at an ideal temperature of 24ºC to 26.5ºC / 76ºF to 79ºF (above that temperature there is a big chance butter will leak out!). We use our small Rofco B20 stone oven as a croissant proofing cabinet by preheating it for a minute to 25ºC / 77ºF. It retains this temperature for a long time because of the oven stones and isolation. The proofing should take about 2 hours. You should be able to tell if they are ready by carefully shaking the baking sheet and see if the croissants slightly wiggle. You should also be able to see the layers of dough when looking at your croissants from the side.
Preheat the oven at 200ºC / 390ºF convection or 220ºC / 430ºF conventional oven.
Right before baking, give the croissants their second thin coat of egg wash. We bake the croissants in our big convection oven for 6 minutes at 195ºC / 385ºF, then lowering the temperature to 165ºC / 330ºF, and bake them for another 9 minutes. Hamelman suggest baking the croissants for 18 to 20 minutes at 200ºC / 390ºF , turning your oven down a notch if you think the browning goes too quickly. But you really have to learn from experience and by baking several batches what the ideal time and temperature is for your own oven. Take out of the oven, leave for a few minutes on the baking sheet, then transfer to a cooling rack.
Latest way of baking; We heat up our double fan big convection oven at 200ºC, when heated up put the croissants in the oven and directly lower it to 175ºC. We bake them for 10 minutes at 175ºC, they will have a nice brown color by now, then lower the temperature to 150ºC, and bake them for another 6 minutes.
Best eaten while warm and fresh of course. Croissant we don’t eat or share within a day we freeze. We put them in the preheated oven (180ºC / 355ºF) for 8 minutes straight from the freezer. Nothing wrong with that, croissants eaten nice and warm, almost as good as the fresh ones…almost!
Croissant Time Table
Times are an indication and also depend on your experience with the recipe
Try to work swift but precise and take extra fridge time if needed!
Day 1 – Make initial dough
- 21.00 h – Knead for 3 minutes and store in fridge for 12 hours
Day 2 – Laminate the dough
- 09.00 h – Make butter slab and refrigerate till needed
- 09.05 h – Roll dough disc into square
- 09.10 h – Seal butter in dough
- 09.15 h – Roll out to 20 cm x 60 cm and fold
- Refrigerate 30 minutes
- 09.50 h – Rotate 90 degrees
- Roll out to 20 cm x 60 cm and fold
- Refrigerate 30 minutes
- 10.25 h – Rotate 90 degrees
- Roll out to 20 cm x 60 cm and fold
- 11.00 h – Refrigerate until day 3
Day 3 – Dividing, Shaping, proofing and baking
- 09.00 h – Roll out to 20 cm x 110 cm – part 1
- 09.05 h – Often needed! Take 20 min. fridge time if length not in one go
- 09.25 h – Roll out to 20 cm x 110 cm – part 2
- 09.30 h – Divide and shape the croissants
- 09.40 h – First coat of egg wash
- 09.45 h – Proof to perfection (indication 2 hours)
- 11.45 h – Second coat of egg wash
- 11.50 h – Bake for 15-18 minutes
- 12.10 h – Ready!
Berni says
Hi i was wondering if its possible to freeze the croissants after the proofing?
Weekend Bakers says
Hi berni,
Yes, that is much possible. Recently we posted a one day croissant recipe, including tips for retarding and freezing your croissant dough.
See: www.weekendbakery.com/posts…nt-recipe/
Happy croissant baking!
Berni says
Thank you verymuch
Kate says
Hi there,
Have loved following this great step by step recipe and the photos have been invaluable. Everything went great, up until the tasting. They smell the part, but they are doughy. I let them prove for 2 1/2 hours but it seems that want enough, I followed the cooking instruction but they hadn’t risen much so gave them another six minutes, but still doughy. Can you advise where I went wrong?
Weekend Bakers says
Hi Kate,
We think it could be the temperature of the dough and / or the temperature when proofing, very important to keep an eye on that to get a perfect proof. Try to create the best proofing conditions. Also the workings of your oven can play a part. Make sure it is functioning well and maybe our tips can help too: www.weekendbakery.com/posts…your-oven/
Good luck with it and happy baking!
Kate says
Thank you for that extra advice. I have made the recipe for a third time this weekend and have finally managed to achieve the honeycomb interior. Very pleased, but still work to be done to achieve he rise and golden exterior of your photos.
Weekend Bakers says
Hi Kate,
Congratulations, that sounds wonderful! Sounds like you are almost there and gaining a lot of experience!
Kim says
Hello there, I was searching on the web for croissant recipes and decided to just settle on your recipe cuz you have included several important notes and helpful tips.
Just thought you should know.
Weekend Bakers says
Thank you Kim, much appreciated,
Yes, it happens 🙂 We always hope our videos, pictures and elaborate explanations and tips will convince people our recipes work.
Happy baking!
Ed & Marieke
Sue says
Wow! Best recipe ever! Just got back from Paris and had to try to recreate an authentic French croissant. This recipe did not disappoint!
Weekend Bakers says
Hi Sue,
Thank you for such praise and so glad you did well with our recipe too!
frederick says
magnifique! merci!
Rokiah says
Hi there weekendbakery,
Thank you for the useful tips which I regretably only read while resting in between rolling out my 1st try using someone else’s recipe version.
I am about giving up on the laminating as the dough burst n started leaking. Wished I had found and read your inputs before😔
Wish me luck as I will give it my all for my nxt try, with all your tips in mind. Hopefully soon 😃.
Tq.
Weekend Bakers says
Hi Rokiah,
Thank you, do not give up, each bake will give you more experience that you will take to the next. Hope our recipe and tips will help you on your journey to the perfect croissant!
Happy baking 🙂
Hooishing says
HI Weekendbakery,
On the first step, you stated mix all the ingredients together and do not over knead. May i know, how to justified do not over knead? It is need to be see through like knead a bread?
Because if i didn’t knead the dough thoroughly, i couldn’t get a smooth dough.
Hope you can help.
Thanks
regards,
Hooi shing
Weekend Bakers says
Hi Hooi shing,
Like we say in the recipe: knead for 3 minutes until the dough comes together and you’ve reached the stage of low to moderate gluten development. You do not want too much gluten development because you will struggle with the dough fighting back during laminating.This is certainly very much before the see through stage. Start by sticking to the directions and knead for 3 minutes, see how the dough works for you when handling it and adjust when needed (this also depends on the flour and the kneading method or mixer you use).
Good luck with it.
Jessy says
I did not prove long enough hence my first batch did not turn out well. The second batch turned out perfect… Getting the hang of it now.
Thank you..
Weekend Bakers says
Hi Jessy,
Sounds like perfect progress already, the proofing is such an important part of the process, so if it takes a bit longer, just take that time to get it right!
Happy croissant baking
Lidia Didriksen says
Great recipe! Tried it now three times! Getting better every time, but still struggling with having butter inside the dough…
Weekend Bakers says
Thank you Lidia, progress comes with practice and making the recipe your own and in the mean time we are sure your croissants already taste delicious!
Petey says
I have the opposite problem of butter leakage — breakage! This recipe is excellent, made five times with some modification using some poolish.
I can see the butter layer crack like earth’s icecaps through the thin dough, too cold after a wait in the fridge… what’s the ideal temperature to work the dough?
Weekend Bakers says
Hi Petey,
Have you seen our tips before you start? The butter needs to be pliable but not too soft. We use an organic butter with a low water content, a higher water content tends to make butter hard, which promotes tearing and breaking and ruins the layers. The butter we use has written on the package ‘at least 82%’ butterfat’.
Maybe this can help you too.
Emmanuelle says
Wow! Awesome recipe!… Many many thanks!
I just followed the exact measurements for the ingredients and all went very well, even if it was my first attempt!
Too tired to start on Friday evening/night, I just started on Saturday late morning and let the dough in the fridge the whole day before rolling it with the butter (I prepared it in the afternoon) in late evening.
Yesterday morning, I did the final rolling and shaped the croissants.
After 2 full hours of proofing, had to cook them in a 180°C oven for approx. 25’/30′ though!
As you stated, all depends on the oven and I may have just find the correct amount of time given the bottom of my croissants was not enough cooked in my opinion with just 20′ at 180°C and too dark at 200°C. Tough job right?
In conclusion : it is then a 2-day recipe not as daunting as it sounds when you do organize yourself a minimum.
I’ll make it again for sure even if the amount of butter (320g in total) is an absolute “turn-off” if I may say 😉 !
Dus, nog een keer, dank u wel!
Greetings from Paris, France.
Weekend Bakers says
Hi there Emmanuelle,
Sounds like you are definitely on the right track! Just keep making them and you will make it your own for sure. we do have some tips on ovens that might also help to fine tune that part: www.weekendbakery.com/posts…your-oven/
Just recently we added a one day version of the croissant recipe, maybe after some more practice it will come in handy (also with tips on freezing and retarding):
www.weekendbakery.com/posts…nt-recipe/
yes, you are right about the butter, but if you have to ‘sin’ with one thing let it be with a perfect buttery and flaky croissant you made all by yourself!
Happy croissant baking!
Ed & Marieke
Zay says
Hi WB, thanks for awesome recipe and tips, hats off… however I have only one question, few days ago i froze few fully proofed croissants right after proofing and i have no idea how to bake it in right way so i wont ruin it. how should i bake it, thank you
Weekend Bakers says
Hello Zay,
In the one day version of this recipe we give tips for freezing and retarding the croissants. We freeze them after a one hour proof (so not yet fully proofed). We never froze croissants fully proofed. We would suggest letting your croissants come up to a temperature of around 8 degrees Celsius, still firm but not frozen anymore, then bake them at the same temperature. Maybe they need one or two minutes more, but you can make that decision based on what you see.
Good luck with it!
Sadia says
Also, i wanted to request if the above ingredients could be updated with non-metric measurements (in addition to the metric one). You’ve shared those in earlier comments but i discovered them after preparing the dough (which i mismeasured initially using wrong conversions).
Weekend Bakers says
Hi Sadia,
Yes, glad you found it, we are not too comfortable with non-metric. But the measurements from the ingredients from the original Hamelman recipe that inspired us are practically the same:
www.finecooking.com/recip…sants.aspx
Sadia says
Thank you for sharing your recipe, video & the numerous tips. My croissants came out ok (im a first timer). Since the weather is warm in Pakistan (32°C as October ends) i had very difficult time laminating the dough. Butter oozed out every time i rolled & folded it; the dough kept sticking to the rolling surface so i had to freeze/refrigerate after every 1-2min; the dough tore at several places. I almost gave up! But im glad i didnt.
I’ll retry with renewed confidence (baking some variant of croissant is better than running away in the middle of the process).
But there are changes i’ll make next time. I’ll use less yeast because my dough overfermented (perhaps due to the environment/high temperatures). This also gave the croissants a slightly sour taste. I’ll add 1-1/2 tsp salt instead of 2-1/2 as i use salted butter. And i’ll lower the baking temp as my croissants came out too crispy (almost like a puff pastry).
Weekend Bakers says
Hi Sadia,
Quite a challenge to make croissants in Pakistan under those conditions! You did very well using the fridge and freezer and your own suggestions for improvement sound great and will make for an improved version 2. You can even put your tools and ingredients like flour in the fridge so you start out even cooler.
Good luck with everything, you are a brave baker and will be rewarded we are sure!
Lesley Hofmann says
Thank you, thank you, thank you! I have been trying to perfect croissants for the last year and a half, and finally, thanks to your excellent detailed instructions I have made light, airy croissants with all the required layering. No one else bothers to give all the “insider tips” that you have – many, many, many thanks!
Weekend Bakers says
Hi Lesley,
Thank you for sharing your excellent feedback. So glad you get to enjoy the buttery layers!
Happy croissant baking,
Ed & Marieke
Trinah says
AWESOME RECIPE!! Made this first time and they turned out perfect and taste so yummy. Thank you for a wonderful easy to follow recipe. Much appreciated for your teaching.
Weekend Bakers says
Thank YOU Trinah, for making us happy with your comment.
Greetings from Holland and enjoy the baking!
Cody says
Just a query on the proofing. Is there another way to proof with only the use of a conventional oven?
Any advuce would be much appreciated.
Thanks
Weekend Bakers says
Hi Cody,
Like we use our stone oven, you could also use your conventional oven part of the proofing process, by slightly warming it to 25C, then turning it off and putting the croissants in. Make sure it will not get warmer than 25 to 26C to avoid butter leakage!
Good luck with it.
Michael says
Thank you for this friendly instructive guide <3
Weekend Bakers says
Thank you for finding it useful too 🙂
Tiona says
I have made this recipe several times and they have turned out amazing, perfect every time. I am wondering how long is the maximum time you can do for proofing. I typically set my alarm early to get up before everyone so they can be ready for breakfast, I am just wondering if it would be possible to leave them to proof overnight, perhaps in a cool room so the process is slightly slowed.
Thanks,
“sleepy morning mama baker”
Weekend Bakers says
Hello Tiona,
Yes, that is possible. We just posted a new 1-day version of the croissant recipe and there you will find tips for retarding and freezing your croissants at the bottom of the article. See: www.weekendbakery.com/posts…nt-recipe/
Sleep tight and happy baking!
Marieke & Ed
Lota says
Awesome!
Crystal says
Today it is my second try. The result is perfect. Thanks a lot for this recipe and process.
Weekend Bakers says
Hi Crystal,
Perfect! Sometimes for some reason a second try can be harder than the first one, especially when the first one came out OK and you want to repeat good results.
You can be a proud baker 🙂
Enjoy the baking and the croissants!
Abigail harrington says
I am excited to try this recipe, but have a question. After day two, how long can the dough sit in the refrigerator? Would more than 2 days be problematic?
Weekend Bakers says
Hi Abigail,
We do not really understand why you would want this and advice you to stick to the recipe for good first result, but we think it is possible to stretch it to one extra day. Keep the dough tightly packed in clingfilm to make sure it does not dry out.
Good luck with it!
Fred says
Used this recipe for my first try at croissants. I set my bar low, as I understand this process takes time to dial-in. However, I was amazed by my results – they look and taste perfect. Recipe is great (and metric too). Thank you for your unwitting help in my endeavors. 🙂
Weekend Bakers says
Hi Fred,
Very glad your first try turned out so well and you are a happy baker too!
Thank you for sharing and keep up the great baking 🙂
Danielle says
Man, oh man… I’ve been dying to make croissants and am glad that I found this recipe for my first try. Despite my unpredictable apartment oven, these croissants came out so well and I’m indescribably happy that the 3 days I spent making them were worthwhile. They could have probably come out a *little* fluffier, but I really can’t complain. That buttery, slightly sweet taste is to die for resulting in a 5-croissant binge (not embarrassed about that binge either!). Can’t wait to make more and experiment with some fillings. Thank you so much for sharing!
Weekend Bakers says
Hi Danielle,
Awesome feedback, thank you so much and so happy to read your first attempt was so successful. No shame in eating 5 croissants …just skip dinner or something and have another one for breakfast.
We can recommend making other treats with the croissant dough too, like these for example: www.weekendbakery.com/posts…x-raisins/
Happy croissant baking and eating!
p p jayasinghe says
very best recipe
Weekend Bakers says
Thank you PP
Carol yong says
Hi I m very interest to buy y book that teach all pastry if you have any selling .what ever you are teaching please let know how I can buy from you thank you very much.
Weekend Bakers says
Hello Carol,
Nice to hear from you. We do have a shop with a nice collection of (bread) baking tools:
www.weekendbakery.com/webshop/en/
We do not sell any baking books, but for pastry we can recommend this book:
Advanced bread and pastry by Michel Suas (but it is indeed rather advanced). Another suggestion is Pastry: Savory & Sweet by Michel Roux.
Just let us know if you have any questions!
Marieke & Ed
Stefan says
Hi! I love your site and the amazing recipes.
I have been trying this croissant dough for three times now. Everytime I laminate and roll out, there will be a little pop and butter will come out of a hole in the edge of the rolled dough.
I would flour it , scrape off the loose butter and place in the freezer for 20 minutes before resuming.
Then upon baking. My croissants turn out heavy on the inside. Like bread soaked in butter.
Any suggestions? Thank you!
Weekend Bakers says
Hi Stefan,
Our guess would be that your dough is still too warm and butter is too soft. Also it could be that you are pushing too hard on the dough, by forcing it to extent. If the dough is not cooperating to extent you have to give it time relax and do not press hard on it (maybe forcing the butter out this way and also damaging the layers).
Hope this helps!
T says
This recipe has never failed me. Although it takes a bit of time it’s well worth it.
Weekend Bakers says
Thank you T, for your excellent feedback!
Lesly says
Hi, I made this recipe yesteday but i had a few problems when tack on the butter, it wasn’t found with the dough and also, my dough was horrible because when I streched the dough all was breaking and it has holes everywhere. So, can you tell me which type of flour (when this i mean the strenght) l’ll can use and what happened with the butter, please, please
Thank you for you recipe.
Lesly says
Hi, I made this recipe yesteday but i had a few problems when tack on the butter, it wasn’t found with the dough and also, my dough was horrible because when I streched the dough all was breaking and it has holes everywhere. So, can you tell me which type of flour (when this i mean the strenght) l’ll can use and what happened with the butter, please, please
Thank you for you recipe.
Weekend Bakers says
Hello Lesly,
Maybe you have already seen our tips at the beginning of the recipe:
Every type / brand of flour and butter type also makes a difference. Try a few flours to find the one in your area which hits the balance between strength and flexibility. The same with butter, the butter needs to be pliable but not too soft. We use an organic butter with a low water content, a higher water content tends to make butter hard, which promotes tearing and breaking and ruins the layers. The butter we use has written on the package ‘at least 82%’ butterfat.
Try to get a flour that has around 11% protein and make sure the kneading is done so the dough can stretch. Maybe your kneading was not enough too.
Try and repeat the recipe several times and make notes. It is not easy, it is one of the hardest things to get right, so take your time and carefully follow all the steps.
Hope this helps.
Zerina says
Hi thank you for a well detailed recipe. Is it possible to use powdered milk instead and how much for your recipe.
Weekend Bakers says
Hi Zerina,
WE never use powdered milk, but just make sure that the total quantity of liquid is the same as given in the recipe, that is the most important thing.
Sean says
This receipe is fantastic. Tried it today and got great results! Thank you for sharing it!
Weekend Bakers says
Hi Sean,
Thank you for sharing the excellent feedback.
Happy croissant baking!
Anja says
I am really keen on trying your recipe but I have one problem. Fresh yeast is a lot more popular where I live than dry, instant yeast and I really want to use fresh yeast instead of dry yeast. How can I substitute it, if possible? Thank you very much.
Weekend Bakers says
Hello Anja,
To convert from instant to fresh yeast just multiply the amount by 3. So for this recipe use around 33 grams of fresh yeast.
Happy croissant baking!
Zainal says
I am culinary art student , your post was really help me a lot thank you.
Weekend Bakers says
That is great. Good luck with your studies and above all enjoy them!
ASMA says
Made this recipe and it was absolutely amazing. Followed exactly. Want to know if I want to make it smaller than how should I cut it. Thanks
Weekend Bakers says
Hi Asma,
Thank you that is great! Do you mean you want to make smaller croissants or less croissants by making a smaller quantity of dough?
Asma says
I would like to make smaller size croissants. Thanks for the great recipe
Weekend Bakers says
Hi Asma,
You can make smaller croissants by changing the last roll out on the second day and rolling to a length of 45 cm instead of 60 cm (and fold in thirds so your piece of dough is 15 cm wide instead of 20). Then refrigerate until day three like it says in the recipe. On day three you elongate the dough to 1.40 meter in total (because you have the same amount of dough and it is less you you have to make it longer to get the same thickness to compensate. You can also make two pieces of 70 cm to make it more manageable. This way you can make any size you want. You can also change the triangle size by choosing to make them less wide, 10 cm instead of 12.5 for instance.
Good luck with it!
Craig B says
Can I freeze before baking? How long will they keep frozen? Instructions on thawing, raising, baking????
Hayley says
We keep ours frozen for about a week without any issues, to bake them we defrost in the fridge overnight and prove and bake in the morning 🙂
Weekend Bakers says
Thank you Hayley for your addition. We can only confirm what you say. Just make sure the croissants are proofed to perfection before taking them to the oven Craig. Baking time stays the same.