🥐 The Art of French Croissants 🥐

Croissants are buttery, flaky pastries of Austrian origin but perfected by French bakers. Named for their crescent shape ("croissant" means crescent in French), they're a staple of French breakfasts worldwide.

Classic French butter croissant on wooden board

Classic Butter

The traditional golden croissant made with pure French butter

Savory croissant with ham and cheese filling

Savory

Perfect meal croissants with ham, cheese or spinach fillings

Chocolate croissant with melted chocolate

Chocolate

Sweet pain au chocolat with premium dark chocolate

Professional Croissant Recipe

Ingredients

  • 500g T45 French flour
  • 300g high-quality butter (82% fat)
  • 150ml whole milk
  • 50g sugar
  • 10g sea salt
  • 7g fresh yeast
  • 1 egg (for egg wash)

Method

  1. Mix dough ingredients and knead for 10 minutes
  2. Rest overnight in refrigerator (8-12 hours)
  3. Laminate with butter using French fold technique
  4. Shape crescents and proof at 24°C for 2 hours
  5. Bake at 200°C for 15-18 minutes until golden