Flaky Croissants

Health score
1%
Flaky Croissants
45 min.
8
376kcal

Suggestions


Indulge in the delightful experience of baking your own flaky croissants, a classic pastry that brings a touch of French elegance to any meal. With a golden, buttery exterior and a soft, airy interior, these croissants are perfect as a side dish or a standalone treat. Imagine the aroma wafting through your kitchen as they bake, enticing everyone to gather around the table.

This recipe, designed to serve eight, is surprisingly approachable, taking just 45 minutes of active time, though it does require some patience with the overnight refrigeration. The process of rolling and folding the dough, known as laminating, creates those signature layers that make croissants so irresistible. Each bite is a perfect balance of crispiness and tenderness, making them a favorite for breakfast, brunch, or even a late-night snack.

Whether you’re a seasoned baker or a novice looking to impress, these flaky croissants will elevate your culinary repertoire. Pair them with your favorite jam, a slice of cheese, or simply enjoy them warm from the oven. Get ready to embark on a delicious journey that will leave your taste buds dancing and your friends and family asking for more!

Ingredients

  • 0.3 ounce yeast dry
  • cup butter cold cubed
  •  eggs beaten
  • 2.5 cups flour all-purpose
  • 0.8 teaspoon salt 
  • tablespoon shortening 
  • tablespoon sugar 
  • cup water (120° to 130°)

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • wire rack
  • plastic wrap

Directions

  1. In a large bowl, combine 1 cup flour, sugar, yeast and salt.
  2. Add warm water and shortening. Beat on medium speed for 2 minutes.
  3. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
  4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  5. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Cover and refrigerate for 2 hours.
  6. Turn dough onto a lightly floured surface; roll into a 15-in. x 10-in. rectangle. In a small bowl, beat cold butter until softened but still cold.
  7. Spread dough with a fourth of the butter. Fold dough into thirds, starting with a short side. Turn dough a quarter turn. Repeat rolling, buttering and folding three times. Wrap in plastic wrap. Refrigerate overnight.
  8. On a floured surface, roll dough into a 14-in. square. With a sharp knife, cut into quarters.
  9. Cut each quarter diagonally in half, forming two triangles.
  10. Roll up triangles from the wide end; place with pointed end down 2 in. apart on a greased baking sheet. Curve ends to form a crescent shape. Cover and refrigerate for 20 minutes.
  11. Brush with egg.
  12. Bake at 425° for 13-18 minutes or until golden brown.
  13. Remove from pan to a wire rack to cool.

Nutrition Facts

Calories376kcal
Protein5.63%
Fat60.85%
Carbs33.52%

Properties

Glycemic Index
24.39
Glycemic Load
22.62
Inflammation Score
-6
Nutrition Score
7.9247826700625%

Nutrients percent of daily need

Calories:376.3kcal
18.81%
Fat:25.59g
39.37%
Saturated Fat:15.23g
95.16%
Carbohydrates:31.72g
10.57%
Net Carbohydrates:30.43g
11.07%
Sugar:1.64g
1.82%
Cholesterol:81.47mg
27.16%
Sodium:411.07mg
17.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.33g
10.65%
Vitamin B1:0.41mg
27.2%
Folate:95.65µg
23.91%
Selenium:15.29µg
21.85%
Vitamin B2:0.26mg
15.5%
Vitamin A:738.79IU
14.78%
Manganese:0.27mg
13.57%
Vitamin B3:2.68mg
13.39%
Iron:1.94mg
10.76%
Phosphorus:65.53mg
6.55%
Vitamin E:0.84mg
5.58%
Fiber:1.29g
5.17%
Vitamin B5:0.42mg
4.17%
Copper:0.07mg
3.45%
Zinc:0.44mg
2.96%
Vitamin K:2.97µg
2.83%
Magnesium:10.6mg
2.65%
Vitamin B6:0.04mg
2.03%
Potassium:64.73mg
1.85%
Calcium:17.07mg
1.71%
Vitamin B12:0.1µg
1.63%