Recipe: Yeasted Croissant

Updated: Dec 14, 2020

I know, you've been waiting for my croissant process for a while. This is a yeasted croissant and I recommend starting here if you are new to making croissants before going for the 100% sourdough version. I had to add some sort of coconut option for you, so I included a coconut pastry cream that you can stuff into your croissant. If you opt not to stuff your croissants, don't worry, because you'll have delicious flaky croissants to eat with jam, cheese, or on their own. Plan your workouts around this recipe, as your rolling pin game needs to be super strong!

What You Need (For the croissant dough and lamination):

375 grams All Purpose Flour

125 grams Bread Flour

33 grams Unsalted Butter (for the dough, room temperature)

8 grams salt

26 grams Fresh Yeast or 11 grams instant yeast

75 grams Sugar

250 grams Milk

310 grams Unsalted Butter for lamination (any good quality unsalted butter from your grocery store will do. European style is preferable. If you're lucky and you can find the French blocks of extra dry, 84% fat, even better.)

(Note: If you have access to Spelt Flour, replace 50 grams of All Purpose with 50 gras of Spelt for a nice flavor and dough extensibility increase)

OPTIONAL: What You Need (For the Toasted Coconut Pastry Cream):

453 grams Whole Milk

113 grams Heavy Cream

57 grams sugar

3 grams Vanilla Bean Paste

113 grams Egg Yolks

40 grams Corn Starch

57 grams White Chocolate

A bunch of Toasted Coconut

Make sure you have a sheet pan, rolling pin, and a ziplock bag or a pastry piping bag.

Here's What You Need To Do:

The first step is mixing your dough. Combine all of your dough ingredients in a bowl. Yes, the salt too, your yeast will be just fine. Squeeze it all together and use your hands on the sides of the bowl to make sure all of it incorporates. Once you have a mixture that is incorporated, turn it out onto your work surface and knead. When I knead, I like to use the palm of your hand pushing forward and my fingers to pull it back into the center. Repeat this process until your dough has a nice smooth surface. This may take you about 10 minutes.

Once your dough has been kneaded, let it proof in a covered bowl for 20 minutes. Then, transfer to your fridge for up to 12 hours.

Now is a good time to make your lamination butter if you don't have access to buying a block that you can cut to size. If you have small packs of butter, it's best to put your lamination butter in between two pieces of parchment paper and use your rolling pin to beat it down into a rectangle that is 9" long and 7" wide (don't pay too much attention to the measurements, they are just for guidance. Just beat it into a rectangle that looks big enough to fit into rolled out dough.) Put your butter block into the fridge until it's ready to use.

You can also make your pastry cream now. This particular method is stress free and works. Mix together all of the ingredients seen above in the pastry cream section except the white chocolate and bring it to a boil. Once it is boiling, remove from the heat, add the chocolate, and whisk vigorously until it is creamy. Pour into a bowl and place plastic wrap over it. Refrigerate until ready to use.

Once you are ready to laminate, you must make sure that you have the right consistency in your dough and butter block. Since we are using a rolling pin, it's important to know that you will warm the butter up much quicker than a baker using a sheeter (a sheeter is a machine that professional bakers use to rollout dough). You want your butter to be a bit bendable but not breakable. You should be able to push your finger slightly into it and make an indentation, but not get any butter stuck to your fingers.

Your dough is in the right stage to use when it is slightly stiff and has a considerable size increase. You don't want your dough to overproof, so keep an eye on it. You also want to make sure your dough has increased in size and has a spring to it. If your dough has not increased in size or is feeling dense, start over.

Now it's time to. begin laminating your dough. Flour your work surface, and dump your dough out onto it. De-gas your dough by using your hand to press it down. Press it into a rectangle that is double the size of your butter block.

Place the butter block onto one half of the rectangle and fold it over like you are closing a book.

Use your rolling pin from the center to push gently down and start rolling your forward. Once you feel any resistance, flip it around and work the other side. You want to roll your dough out until it is about triple the original length. You may also want to widen it a little so that it does not end up too narrow.

You definitely do not want too much flour on your work surface, but make sure to use some. Flour is your friend and will prevent the dough from sticking. If you see any resistance or tearing, stop and let the dough rest in the fridge. If you see butter melting out or exploding out of the top or bottom, your butter was too warm. Cool it down in the fridge, but know that this imbalance in temperature may continue to disrupt the process. Don't throw your dough away now, though. Power through, and then try again after you've done the process.

Once your dough is about tripled in length, trim the edges so that you have a uniform rectangle. These rounded edges most likely do not have any butter in them and will mess with the layering if not trimmed away.

Fold the dough into thirds. This is called a single fold. Since you are using a rolling pin, cool your dough down for 30 minutes in the fridge. Do not ever use the freezer as this will cause your butter to harden and break apart.

After you've let it cool for 30 minutes, repeat the elongation with the rolling pin. Aim for tripling in length. Trim the edges just like last time. We will not perform the double turn. Fold one corner of the dough in, just slightly. Fold the rest of the dough in towards that slight fold, and then close the whole thing like a book.

After you've completed this turn, let your dough rest in the fridge for an hour. It may be tempting to use the freezer, but again, do not.

Once you've rested after your second fold, it is now time to roll out and shape your croissants. Flour your work surface and again elongate your dough until it is roughly tripled in size. Trim the edges so that you have a uniform rectangle. Use a pizza cutter or a large chefs knife to cut your preferred triangle size.

Once your triangles are cut, elongate them a bit with your hand by holding the base and running your fingers up the back side of it. Press the tip of the triangle into your work surface, and then roll them up by starting at the base of the triangle.

Once your croissants are rolled up it is time to proof them. I suggest you freeze half of them so that you can get familiar with proofing frozen croissants. Everyone wants home made croissants but you don't often have the time to do this every week. Thus, you can make a large batch of these and use them as needed.

To proof a croissant you just shaped: place your croissants on a sheet pan with parchment paper. For 90 gram croissants you can usually fit 6 on a normal sized pan. Put the pan on the top rack of your cold oven (meaning not on and actually cold inside). Boil a pot of water and put this on the bottom rack. Your croissants will be done proofing once they are jiggly and noticeably puffier.

To proof a croissant that was frozen: you can let frozen croissnts proof overnight (8-12 hours) using the same method as above. Just make sure to remember to take them out before preheating the oven. The longer the croissant has been frozen, the more proofing time it will need.

Once your croissants are proofed and ready to go, take them out of the oven if proofing there and preheat your oven to 375f. Make an egg wash by whisking together one egg, a splash of milk, and a pinch of salt. Use a brush to wash your croissants with this mixture and and bake straight through at 375f for about 16 minutes or until golden brown.

Let your croissants cool. While they are cooling, take your shredded coconut and put onto a sheet pan. Put in the oven so that they can toast up and get nice and dark brown. I kind of like them burnt...

Let these cool and then mix together with your pastry cream. Put into a piping bag or ziplock bag with a corner cut off. Once your croissants are completely cool, use a small knife to cut a slit into the bottom and pipe in as much as your heart desires. You can also just eat these plain, or stuffed with whatever you might have lying around.


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