Hey, Welcome back to Beyond the Bayou Blog. Today I will tell you about Croissant Recipe. Every weekend, I wake up to the smell of freshly baked croissants wafting along with Battenberg Cake and Stirred Custard through my kitchen.
It’s a tradition I started a few years ago when I stumbled upon a simple croissant recipe online. Back then, I was just a novice baker, eager to try my hand at making something from scratch. Little did I know, those flaky, buttery pastries would soon become a staple in my morning routine.
From that moment on, making croissants became more than just a weekend baking project; it became a ritual. Every Saturday morning, I would wake up early, put on my apron, and dive into the world of laminated dough and delicate pastry folds.
Over time, I experimented with different fillings and flavors, from classic chocolate to savory ham and cheese. Each batch was a new opportunity to learn and improve, and I relished every moment of it.
Now, as I sit down to enjoy my freshly baked croissants with a cup of coffee, I can’t help but smile at how far I’ve come. What started as a simple recipe has turned into a cherished tradition that brings joy to my mornings and fills my home with love.
So, if you’re looking to add a little magic to your breakfast routine, I highly recommend giving homemade croissants a try. Who knows? They just might become your new morning ritual too.
Croissants Recipe
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Rolling Pin
- Plastic Wrap
- Parchment Paper
- Baking sheet
- Oven
- Pastry Brush
Ingredients
- 625 g all-purpose flour
- 10.5 g active dry yeast
- 312.5 ml warm milk
- 37.5 g granulated sugar
- 12.5 g salt
- 312.5 g unsalted butter cold
- 5 eggs beaten (for egg wash)
Instructions
- Activate the yeast: Mix warm milk with yeast, let it sit until frothy.
- Mix dough: Combine flour, sugar, salt, add yeast mixture, mix until dough forms.
- Knead dough: Knead until smooth, elastic.
- Chill dough: Wrap, refrigerate for at least 1 hour.
- Prepare butter: Pound cold butter into flat rectangle, chill.
- Laminate dough: Roll out dough, place butter, fold, roll, repeat 2 more times.
- Shape croissants: Roll out dough, cut into triangles, roll tightly.
- Proof: Let croissants rise until doubled in size.
- Bake: Until golden brown, about 15-20 minutes.
Notes
Nutrition
Wanna Try More Variations!
- Chocolate Croissants (Pain au Chocolat): Insert a piece of chocolate (dark, milk, or white) into each croissant triangle before rolling them up.
- Almond Croissants: Spread almond paste or almond cream on the dough before rolling it up. Top with sliced almonds before baking.
- Ham and Cheese Croissants: Place a slice of ham and a slice of cheese on each croissant triangle before rolling them up.
- Fruit-filled Croissants: Spread fruit jam or compote on the dough before rolling it up. You can also add fresh fruit slices like strawberries or peaches.
- Savory Croissants: Add herbs, spices, or grated cheese to the dough for a savory twist. You can also fill them with savory ingredients like cooked bacon, spinach, or sun-dried tomatoes.
Simply delicious.
The perfect crunch.
This is just delicious.
Go for it.
Perfect as a side dish.
Go for it.