Hi! Welcome to my blog. I am a major foodie, with a haphazard cooking philosophy, currently making that transition from cooking and baking for friends and family to 'wonder if I could make this my career'. Follow me for recipes, the outcomes of a few experiments, and general lovely foodiness. Opinions, reviews and recommendations are all my own.

Monday, 29 July 2013

Croissants: A Beginner's Guide

Croissants were always going to be my entry for this month's Breakfast Club challenge - hence the 'Continental' theme choice. I have always wanted to try and make them, but the lengthy process I have read about does nothing for the part of me that always wants instant gratification from my baking efforts. None-the-less, hosting the Breakfast Club this month gave me the kick I needed (albeit I cut it a little fine by waiting until this weekend) and I hereby present the efforts of my first ever attempt at making croissants... 

I researched several recipes before I set out on this challenge, and tweaked a few things to come up with this version. I actually found that the method for making croissants is relatively simple; knead dough, rest, roll and fold, rest, repeat, then shape and bake. It's the resting periods between each section that make it a time-consuming process. They are however needed to make sure that the pastry remains laminated (layered with butter) as if you work the dough to quickly or too much, the butter will melt into the pastry dough and you will lose the structural integrity of the croissant. Figuring out the timing was something of a pain, so I've tried to do the hard work for you (assuming you would like your croissants sometime around breakfast time!)

Ingredients (makes 8 large croissants)

300 grams strong bread flour
1/2 teaspoon salt
2 teaspoon fast action yeast
35 grams golden caster sugar
100 ml water
250 grams salted butter, cold
1 egg


Day One

5 hours before bedtime: Sift the flour into a mixing bowl. Add the sugar, yeast and salt. Stirring with a wooden spoon, add the water gradually until the mixture comes together as a dough. You may not need all of the water. Turn the dough out and knead for around 5 minutes until smooth and elastic. Return the kneaded dough to the bowl, cover with clingfilm, and place in the fridge for 1 hour.

4 hours before bedtime: Take the risen dough, and turn out onto a lightly floured surface. Roll out into a rectangular shape, and set to one side. Take the cold butter from the fridge and remove the packaging. Place the butter block on a sheet of clingfilm, and fold the clingfilm over the top. Using a rolling pin, bash the butter to flatten it, then roll it to around a third of the size of the rolled dough. Unwrapped the flattened butter, and place it in the centre of the rolled dough.

Fold the two halves of the dough over the butter to create a parcel. Wrap the parcel in clingfilm and refrigerate for an hour.

3 hours before bedtime: Roll out the dough into a long rectangle shape. Fold one third into the centre, then the opposite third over the top. Wrap in clingfilm and return to the fridge to prove

2 hours before bedtime: Repeat roll out and fold. Wrap in clingfilm and return to fridge to prove

1 hour before bedtime: Repeat roll out and fold. Wrap in clingfilm and return to fridge to prove overnight (around 8 hours)

Day Two

Take the rested dough from the fridge, remove the clingfilm and turn onto a lightly floured surface. Roll out the dough to around 3-4 mm thick, aiming for a squarish shape.

Cut the rolled dough into 4 even squares, then cut each square diagonally to make 8 triangles.

Taking each triangle, and stretch one point towards you. Roll from the short edge towards you, to create a fatter middle section.

Twist the ends of the rolled croissant in towards each other to create the classic crescent shape.

Place the rolled croissants on a baking tray, with plenty of space between as they will double in size. Cover with a clean tea towel, and set aside to prove for 90 minutes (1 1/2 hours).

Finally, your croissants are ready to bake. Heat the oven to 200 degrees. Beat the egg, and brush the tops of each croissant with the egg wash. Bake for 10 - 15 minutes until golden brown, then transfer to a cooling rack. Serve warm, and enjoy the freshest, tastiest croissants you have ever experienced!

This is my entry for Breakfast Club, which I am hosting this month, but is run and maintained by Helen from Fuss Free Flavours.

I am also linking up to Made with Love Mondays hosted by Javelin Warrior.


  1. Wow! You put an immense amount of effort into these and it really paid off! They look delicious and perfectly crossaint shaped :)

    1. They came out ok didn't they for a first attempt. Actually quite simple, just lengthy process. Thanks sweetie :-) xx

  2. I love the step-by-step photos, Victoria! These croissants look fantastic and I still need to attempt making these myself. The whole flattening out of butter still kinda scares me, but you're giving me new confidence to try...

    1. Thanks Mark, the butter bit is easy, just hit it with a rolling pin! :-) x

  3. I love croissants amd these look fantastic!

  4. These are fabulous, I've always wanted to try making them and assumed it would be difficult but I've mastered quite a few other tricky techniques so must try these soon. Thanks for all the step by step photos, very helpful :)

    1. Thanks Jen, they actually really aren't that difficult, you need to try these!!!

  5. They do look amazing and you make it sound simple :)


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