Croissants – 3 Recipes

I recently discovered an article on the Cronut and wanting to try to learn how to make it. I decided I would first start off by perfecting the croissant and then the donut. I made the mistake of starting with the croissant which is very difficult in a hot kitchen in the middle of summer in Texas. It didn’t help that I’m on a gluten free vegan diet to rid myself of the 8 pounds gained at last week’s foodfest.

Croissant from Fine Cooking

Is the most time consuming but the best of the three recipes. It takes about three days but well worth the effort for the perfect croissant dough. While most bakeries use premade dough, I’ll still greatly appreciate all the effort these little suckers take.

Dry ingredients add wet and refrigerate overnight.

Slice butter and line on parchment paper.

Place another parchment paper and pound out. Refrigerate or place in freezer while rolling out dough.

After dough has rested overnight move to floured surface. — Move dough to floured surface.

Fold into thirds like a letter and roll out again. Place in freezer for 20 minutes and repeat. If butter starts to soften, keep in freezer longer or you'll have a big mess. — Place in freezer for 20 minutes and repeat. I tuck in the crazy edges to make it more compact. If butter starts to soften, keep in freezer longer or you’ll have a big mess.

Fold into thirds, wrap and refrigerate again overnight. Remove from refrigerator and roll out.

Cut every 5 inches along the bottom and top.

Cut triangles from one 5" hash to the next. — Cut triangles from one 5″ hash to the next.

Roll triangles from the widest point to the tip.

Brush with egg wash and place in warm area to proof.

Remove immediately from sheet pan to prevent burning. Serve. :) — Remove immediately from sheet pan to prevent burning. Serve. 🙂

Yummy. I used salted butter so it was a little salty but still rich and buttery.

Croissant from Taste of Home

These turned out pretty good but weren’t as big and fluffy as the three day croissant but for one day they were good. There’s definitely better than Pillsbury Crescent Rolls. Fried well.

Form dough. — Form dough and transfer to oiled bowl and allow to double.

After rolling out divided dough, add butter block. Fold like an envelope. Roll out again and repeat. — After rolling out divided dough, add butter block.

Fold into thirds. Roll out again and repeat.

Roll into crescents. Wrap and set aside in warm area to proof. Egg wash after proofing.

Cooling rack right away or bottoms will burn like these.

Croissant from All Recipes

I suggest not using this recipe unless you plan on being irritated or work in a uber cold kitchen. Dough is super tacky and very difficult to work with since it tears. My butter kept melting and therefore making it even more difficult.