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Croissants Recipe (with Video)

Peanut-free, Wheat, Intermediate

Discover our Croissants Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 8h | Cook 20min


- 5 g yeast
- 80 g Milk
- 50 g water, + more as needed
- 120 g Flour
- 130 g Bread flour
- 5 g Salt
- 30 g Sugar
- 1 tsp Honey
- 40 g Butter, softened
- 130 g Butter, for lamination (use high quality butter with at least 82% butter fat)
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1. Mix milk and yeast and let stand for 5-10 minutes.
2. Then add the rest of the ingredients except the butter and knead for at least 10 minutes.
3. Add the 40g softened butter and knead again for 5-7 minutes until well combined and stretchy.
4. Cover and let rise for 30 minutes.
5. Roll out the dough into a 7x7” square, and freeze it for 45 minutes.
6. In the meanwhile, take the remaining butter and cream it in a mixer until it’s a bit malleable.
7. Then form it into a 4x4” square using wax paper to wrap it.
8. Place in the freezer for 20 minutes.
9. Place the butter on the pastry at a 45 degree angle and fold the pastry to cover the butter.
10. Seal the edges.
11. Then slowly roll out into an 8x16” sheet.
12. Once rolled, make a double fold.
13. Wrap and refrigerate for 1 hour.
14. Turn the dough 90 degrees then roll it out again, and make a single fold.
15. Chill for 30-60 min, roll again and make a double fold.
16. Wrap and refrigerate for at least 2 hours.
17. Roll the dough into a 9x21 inch sheet.
18. Cut it into 12-14 triangles (3” base), and make a small cut at the base of each.
19. Stretch out each triangle gently, and then fold it tightly starting from the base to the tip.
20. Place the croissant a baking sheet with the tail tucked in.
21. Cover the croissants with egg wash and let them rise for 2 hours in a warm place until they’re jiggly.
22. Preheat oven to 390F.
23. Cover with egg wash again.
24. Bake for 6 min at 390, and then 10-12 min at 330.
25. Serve with coffee.

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