Classic Croissants
Classic Croissants
Get this quick and easy croissant recipe from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 19 hours 40 minutes
  • Cooking Time 60 minutes
  • Yield 30 servings
Ingredients
  • Détrempe
  • 3½ cups All-purpose Flour
  • 1 cup Water, room temperature
  • ½ cup 2% Milk, room temperature
  • 5 tablespoons Sugar
  • 2¼ teaspoons (1 package) Instant dry Yeast
  • 1¼ teaspoons Salt
  • 2 tablespoons unsalted Butter at room temperature
  • Beurrage
  • 1¼ cups unsalted Butter, at room temperature
  • 2 tablespoons of Water, for brushing
  • Almond Croissants
  • 2 tablespoons ground Almonds
  • 1½ tablespoons Sugar
  • 2 teaspoons unsalted Butter, at room temperature
  • Dash Almond extract
  • 227 grams Croissant dough
  • 2 tablespoons Water, for brushing
  • Sliced almonds, for sprinkling
  • Icing sugar, for dusting
  • Cheese Croissants
  • ½ cup coarsely grated Cheddar cheese, plus extra for sprinkling
  • 1½ tablespoons All-purpose Flour
  • 227 grams Croissant dough
  • 2 tablespoons Water, for brushing
  • Pain Au Chocolat
  • 227 grams Croissant dough
  • 43 grams Bittersweet Chocolate, chopped or chocolate chips
  • 2 tablespoons of Water, for brushing
  • Turbinado sugar, for sprinkling
Method
  1. For the Détrempe:
  2. Fit a stand mixer with the hook attachment and stir the flour, water, milk, sugar, and yeast on low speed to blend, then add the salt. Increase to one speed higher and knead for about 4 minutes, adding the butter mid way through kneading - the dough should just clean the sides of the bowl. Shape the dough into a rectangle (it will be soft), place it on a parchment lined baking tray and cover with a tea towel and then plastic wrap. Let the dough sit out for 90 minutes, then chill for at least an hour, up to 8 hours
  1. For the Beurrage:
  2. Shape the butter into an 8-inch square. Chill until ready to use if preparing in advance, but pull from the fridge to soften. Ensure that the butter offers the same resistance (is the same consistency) as the chilled dough - while the temperature of each may differ, the “give” should be the same
  3. On a floured work surface, turn out the chilled détrempe and roll out to a square about 14-inches across. Place the beurrage in the centre of the square, but rotated so that the points of the butter square fall at the middle of each flat side of the dough. Bring the corners of the dough together, wrapping the butter like an envelope and gently pinch the edges. Roll the dough out into a rectangle about 20-inches long and fold the dough into thirds (this is called a single fold). Return the dough to the baking tray, cover with the towel and plastic and chill for at least an hour, up to 8 hours
  4. Repeat rolling and folding the dough into singles folds 2 more times, rotating the dough 90° each time before rolling and chilling the dough for at least an hour and up to 8 hours before each fold. Let the dough rest for at least 4 hours and up to 12 hours after the final fold before using
  5. For 12 plain croissants, measure out about 20 oz of dough and store the rest in the fridge. On a floured work surface, roll out the dough to a rectangle about 16-inches by 12-inches. Cut the dough in half horizontally and then cut 6 triangles from each
  6. Make a 1-inch score on the short side of each triangle, and roll up the croissant from this side. Curve the croissant so that the point of the triangle is at the bottom and pointing the opposite direction as the curve in. If you wish, you can pinch the croissant ends together so they hold the curve shape. Place these on a parchment –lined baking tray, leaving at least 3 inches between each other and cover these with a tea towel and then plastic. Let the croissants rise for 2 hours
  7. Preheat the oven to 375 °F. Brush the croissants with the eggwash and then bake them for about 15 minutes until a rich golden brown.
  8. The croissants are best enjoyed the day they are baked. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants. Freeze the croissants on a baking tray, then pack in a container. The croissants should fully thaw and proof for about 3 hours before then baking.
  1. For Almond Croissants:
  2. Stir the ground almonds, sugar, butter and extract in a small bowl until evenly blended and set aside
  3. On a floured work surface, roll out the dough to a large square about 9-inches across.
  4. Cut the dough in half horizontally and then cut 3 triangles from each
  5. Make a 1-inch score on the short side of each triangle, and drop a teaspoonful of the almond base at the base of the score mark
  6. Roll up the croissant from this side
  7. Place the croissant (do not curve it) so the point of the triangle is at the bottom
  8. Gently pinch the ends of the croissant down (to hold the almond filling in)
  9. Place these on a parchment- lined baking tray, leaving at least 3 inches between each other and cover these with a tea towel and then plastic
  10. Let the croissants rise for 2 hours
  11. Preheat the oven to 375 °F
  12. Brush the croissants with the eggwash, sprinkle with sliced almonds and then bake them for about 15 minutes until a rich golden brown
  13. Allow them to cool, then dust with icing sugar before serving
  14. The croissants are best enjoyed the day they are baked
  15. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants
  16. Freeze the filled and shaped croissants on a baking tray, then pack in a container
  17. The croissants should fully thaw and proof for about 3 hours before baking
  1. For Cheese Croissants:
  2. Stir the cheese and flour together and set aside.
  3. On a floured work surface, roll out the dough to a large square about 9-inches across
  4. Cut the dough in half horizontally and then cut 3 triangles from each
  5. Make a 1-inch score on the short side of each triangle, and place a tablespoonful of cheese (reserving 2 tablespoonsp of cheese to sprinkle on top) at the base of the score mark
  6. Roll up the croissant from this side. Place the croissant (do not curve it) so the point of the triangle is at the bottom
  7. Gently pinch the ends of the croissant down (to hold the cheese filling in)
  8. Place these on a parchment-lined baking tray, leaving at least 3 inches between each other and cover these with a tea towel and then plastic
  9. Let the croissants rise for 2 hours
  10. Preheat the oven to 375 °F
  11. Brush the croissants with the eggwash, sprinkle with the remaining cheese and then bake them for about 15 minutes until a rich golden brown Allow them to cool a little before serving
  12. The croissants are best enjoyed the day they are baked
  13. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants
  14. Freeze the filled and shaped croissants on a baking tray, then pack in a container
  15. The croissants should fully thaw and proof for about 3 hours before then baking
  1. For Pain Au Chocolat:
  2. On a floured work surface, roll out the dough to a large square about 9-inches across
  3. Cut the dough in half horizontally and then cut 3 rectangles from each
  4. Place a tablespoonful of chocolate at the base of each rectangle
  5. Roll up the pain au chocolate from this side.
  6. Place these on a parchment-lined baking tray so that the seam of the pain au chocolate is on the bottom and press in the sides if needed to ensure it is a rectangle shape
  7. Leave at least 3 inches between each pain and cover these with a tea towel and then plastic.
  8. Let the croissants rise for 2 hours
  9. Preheat the oven to 375 °F
  10. Brush the croissants with the eggwash, sprinkle with a little Turbinado sugar and then bake them for about 15 minutes until a rich golden brown
  11. Allow them to cool a little before serving.
  12. The croissants are best enjoyed the day they are baked
  13. If you wish to prepare ahead, you can make the dough, fold it and let it rise, and then cut and shape the croissants
  14. Freeze the filled and shaped croissants on a baking tray, then pack in a container
  15. The croissants should fully thaw and proof for about 3 hours before then baking

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