Croissant, A French breakfast classic!

I’m super excited, and feeling a lot accomplished after this. It really was 3 days work, partly because I couldn’t plan it properly but, it does require a lot of preparation. And in the end, everything pays off.

Croissant is to French, what Samosa is to North Indians – Author, Me 😛


  1. All purpose Flour [Maida]
  2. butter, unsalted
  3. yeast
  4. salt
  5. sugar

Step 1 Preparing the dough

In about 2 cups of flour add a pinch of salt, 1/4 cup butter, 1 tablespoon baking powder and 1 table spoon and kneed. Now slowly add luke warm water to it and kneed. Kneed til you get a soft dough. Let it rest for an hour or so by covering with  a damp cloth or wrapping a plastic sheet on the utensil, till it rises to be double in size. Remember to rest the dough in a warm place.

Take out the dough on the work station. Flour the surface first. kneed again. This will take out the excess gas. Now keep the dough in fridge over night, in an airtight container.

Step 2 The butter

This is an equally important step. Take butter on a piece of baking paper sheet and start beating it. Till it becomes almost a sheet it self. You can place another sheet on the top of it, and roll it over.

Now freeze it. We will need this when the dough is ready.

Step 3 The Layers! 🙂

Bring out your dough from the fridge and with a rolling pin, shape it into a rectangle. Now place the frozen butter rectangle into it. Fold the dough into double. Roll again. Make a rectangle again. This process is to be repeated 4 times. But, due to rise in temperature, the butter will start melting. So after every two layering, refrigerate the dough for at least 1 hour.

Step 4 The croissant shaping

When the dough is turned into wonderful croissant layered sheet, cut into triangles.


Now start rolling them from the smallest side of the triangle towards yourself, gently.

wpid-img_20150725_074417.jpg wpid-img_20150725_074751.jpgYou can also place chocolate pieces inside the rolls, to male Pain au chocolate, or chocolate croissant.

Step 5 Pre baking prep

Every step in making this dish is equally important to get those gorgeous results.

Make an egg wash by whisking the egg whites, and wash them over croissant rolls by a pastry brush. This will make them golden and crispy from outside after baking. Let them rest in a warm place for half an hour. You can do that be heating your over for a minute, and then shutting it off. Resting the croissant will nearly double them in size.

Step 6 Bake

You can bake them in a preheated oven for 20 minutes at 180-200 C.

voilà bon appétit!

wpid-img_20150725_084138.jpg wpid-img_20150725_084338.jpg wpid-img_20150725_084134.jpg


2 Comments Add yours

  1. Mudit Mittal says:

    😛 😀


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