But you can easily make the dough by hand. Stand mixer– not an essential equipment, but it sure makes it effortless to make the dough.What special tools do I need to make croissant?īelieve it or not, you don’t need any fancy tools to make homemade croissant. Stretch the dough at the corners as you roll and it’ll work out. But let me tell you, it’s easier than you may think. It just seemed impossible to roll it into perfect – looong – rectangle. I distinctly remember asking this very question before I embarked on this croissant-making journey 4 years ago. How do you roll the dough into a perfect rectangle? I’ve shared detailed step-by-step photos in my original croissant recipe here. And then shape and bake the next morning. Just make the dough in the morning, then do the laminating process in the evening. And you can actually make it in 2 days, if you want to. Day 3: Roll the dough one more time, shape and bake!ĭay 1 and 3 are the easiest.Those breaks are for chilling the dough, so that it’s easier to roll it. Day 2: Roll the dough with a layer of butter 3 times with 30-minute rest in between the rolling sessions.Refrigerate for at least 6 hours, or overnight. Day 1: Make the dough and shape the butter.I like to break the entire process into 3 days. Let me give you a quick run-down of the process. Though it may sound intimidating, if you properly chill the dough, it’s actually quite easy.īut first things first. We’ll create those layers by rolling an yeast dough with a layer of butter. I just need to put in a little bit of elbow grease.Īnd now you can too! Do you see those beautiful layers in the dough?
No more! I can now indulge in true bakery-style, quality croissants whenever I want to. And it used to be my favorite special treat when I traveled. Because really good croissants are hard to get when you live in the middle of nowhere. I learned to make croissants about 4 years ago. Because while homemade croissants are labor intensive, they’re really not that hard. Are you up for a challenge? I really hope so. We’re going to make these beauties from scratch. If you love flaky, crispy on the outside, buttery and border-line custardy on the inside croissants, you’re in for real treat! Pain au Chocolat, or chocolate croissants are on the menu! I’m sharing my easy-to-follow directions and tips for success! You’ll get crisp flaky on the outside, soft and buttery on the inside croissants with perfect amount of intense chocolate in every bite! You can achieve bakery-style, authentic pain au chocolat (chocolate croissants) from scratch. This post is sponsored by Red Star Yeast.
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