Homemade Croissants
It’s been over 6 years since I have shared my croissant recipe with you and have since been pleasantly surprised to see so much croissant making success! After all, this is why I do this. Especially when it comes to baking, because many of you have never baked before or are scared to attempt to make a recipe like this. However, I want to show you that baking is not so difficult and with a little practice anyone can be successful at it. Even when it comes to making something as decadent as these croissants! They are a labor of love, but they are so worth it and surprisingly simple to put together.
What Are Croissants?
Croissants are flaky, layered French pastry in the shape of a crescent. They’re loved by everyone and for a good reason! We’re talking cloud-like puff pastry, buttery, flaky, yeasty, chewy bread. It really is one of the most decadent things you can eat. Croissant dough gets its many layers as a result of “laminating” the dough. This means we are rolling and folding over and over, giving you many thin layers of dough and butter. As you bake them, the butter melts and gives off steam. This puffs each paper-thin layer of dough up giving your croissants hundreds of buttery layers.
Milk – I used 2% milk for this recipe, but it really doesn’t matter if you use a different fat content. Brown sugar – Adding a bit of sugar to your croissants pairs so well with the buttery flavor! It will also help give a bit more crunch to the outside of each croissant. Active dry yeast – Make sure to double check that you are using active dry yeast rather than instant yeast. If your yeast does not foam up after step #1, your yeast is dead and the croissants will not turn out. Buy a new jar or package and store it in the freezer so it’ll last longer. All-purpose flour – While you can use bread flour in this recipe, I find it’s much more convenient to use all-purpose. We all have it in out pantries, and it makes fantastic bread. The difference is that bread flour has a higher protein content, resulting in better gluten formation. Salt – You can adjust the salt in this recipe to suit your own sodium preference. I wouldn’t leave it out, though. That touch of salt really brings out the buttery flavor. Butter – Make sure you use unsalted! I only ever cook with unsalted butter so that I have full control of the salt content. Since most of the flavor of these croissants come from the butter, make sure to find a good quality brand. Egg – The egg doesn’t actually make it into the dough! This will actually be used for an egg wash. That’s what gives our croissants a glossy and golden brown exterior.
How to Make Croissants
How to Make Pain Au Chocolate Aka Chocolate Croissants
For fillings, you can either cut the dough in triangles to keep the crescent shape or you can leave the dough at long 4″ wide strips. Place a piece of chocolate at the end of the dough, and then roll it up until it’s nicely wrapped with the strip of croissant dough. Don’t be afraid to try other fun fillings for your croissants! Try out your favorite fillings. I love using Nutella, jam, peanut butter, or even savory fillings such as ham and cheese, or pesto and chopped sun dried tomatoes. Get creative!
Why Are These Homemade Croissants the Best?
These are a labor of love. No cutting corners here! Keeping the dough nice and cold, working in very deliberate steps, will ensure you have the most buttery and flaky croissants. The ingredients used are common everyday ingredients; you probably already have everything you need to make this recipe. This is a great recipe that you can customize with fillings. You can even make sandwiches out of these delicious croissants! The dough or the finished croissants are great for freezing. Fresh croissants every day? I think so! Readers love them!
How to Store Homemade Croissants
Make sure to keep them in an airtight container, freezer bag, or tightly wrapped in foil so that they don’t dry out. These croissants will last about 2-3 days. In the fridge, they can last up to 1 week.
How to Freeze Homemade Croissants
To freeze baked croissants, let them fully cool down to room temperature. Place them in an airtight container, a freezer bag, or wrapped tightly in both plastic wrap and foil. They will last 1-2 months frozen. Thaw them by letting them sit at room temperature for 1 hour. To freeze unbaked croissants, shape them first and let them sit covered with plastic wrap on a baking sheet in the freezer for a few hours until they freeze. Transfer the par-frozen croissants to a freezer bag or airtight container and they will last 1-2 months. When ready to bake, place the unbaked croissants on a parchment paper lined baking sheet, cover with plastic wrap, and leave to proof at room temperature overnight or for about 12 hours.
Want to Make Homemade Croissant Sandwiches? Try These Recipes:
Chicken Salad Sandwiches Egg Salad Sandwich Avocado Tuna Salad Waldorf Salad
More Related Recipes:
Cheese Spiral PieFlour TortillasApple DumplingsButter Biscuits
Originally shared Feb 2012
