Plan ahead – The croissant dough should be rested overnight in the refrigerator.
Read the instructions thoroughly before starting – There are not a lot of ingredients, but I want you to be comfortable with the process of rolling, folding, and chilling the dough for these homemade flaky croissants.
Be patient – Because we are working with butter in a flaky dough recipe, we don’t want the butter to melt. Which is why I recommend refrigerating the dough after every ‘turn’.
Make the dough in the morning – Why? Because it is cooler, and again, we don’t want the butter to melt.
Use all-purpose flour – This makes the dough nice a light. Whereas bread flour – which has more gluten – would make the croissant more sturdy, and probably chewier.
Invest in quality butter – These homemade flaky croissants may be one recipe which I strongly advocate a good, quality butter.
Refrigerate the dough after every turn – Yes, I said that above, but it is worth repeating.
Don’t stress about the perfect croissant shape – If the dough is not a perfect triangle when you cut it, it will still taste good!
Enjoy the day they are baked – There is nothing like a freshly baked croissant. Though, should you have leftovers you can make them into almond croissants the next day!
common questions for how to make homemade croissants
Can I double the recipe?
I don’t recommend it. You are already working with a large piece of dough when you roll it out. Anything larger would be difficult to handle and chances are the butter will melt. If you want more croissants, I recommend you make two batches.
Why do I have to refrigerate the dough so much?
The key to all of the flaky layers in croissants is cold butter. Every time we handle and roll the dough, we are taking the chill of the butter. So, we want to make sure to put the chill back on the butter and refrigerate the dough as much as possible.
Is there a faster way to make homemade flaky croissants?
I can’t say that there is. To achieve a light and flaky croissant, it does take time. Rolling and folding the dough is necessary. It also needs time to rest. But, most most importantly, the butter must be cold. If you try to rush the process, you may end up with tough and dense croissants that resemble a roll more than a croissant.
Why do you recommend fancy butter?
The easy answer is quality ingredients have superior flavor. European cultured butter has a higher butter-fat content, and less water. Which results in a rich and flavorful croissant.
Can I freeze croissant dough?
I recommend freezing the croissants/dough after you shape them, and before the final proof. And when you want to bake the, thaw them in the refrigerator the night before. Then, let them sit at room temp an hour before you want to bake them.
What is the best way to store croissants?
I like to store my croissants at room temp on a covered cake stand. I find they keep their flaky layers and textures this way. And they will keep for about 3 – 5 days.
what to make with leftover dough
You will have scraps of dough leftover when you are cutting and shaping the croissants. I have a couple recipes that you can use the excess scraps for:
Mini Almond Cream Monkey Bread or Peach Monkey Bread Muffins. Or, you could always toss the dough scraps with cinnamon and sugar and bake for a few minutes. Instant cinnamon sugar snack!
Continue Reading in next page
ADVERTISEMENT
