🇫🇷 France recipe
Croissant
The croissant is the pinnacle of French viennoiserie, a laminated pastry built from dozens of alternating layers of yeasted dough and cold butter. When baked, these layers separate into an impossibly flaky, shattering exterior that gives way to a soft, honeycomb interior, with a deep buttery aroma and golden sheen.
Prep1 hr + overnight chill
Cook18 mins
Serves10
Difficultyhard
Ingredients
- 500g strong white bread flour (T55 or T65)
- 10g fine sea salt
- 80g granulated sugar
- 10g instant yeast
- 300ml whole milk, cold
- 280g unsalted butter (at least 82% fat, such as European-style), cold, for lamination
- 30g unsalted butter, softened, for the dough
- 1 egg yolk mixed with 1 tablespoon milk, for egg wash
Method
12 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 260
- Protein
- 4.6 g
- Carbs
- 26.7 g
- Fat
- 15 g
