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French croissant





400 oz

Baking powder for desserts

30 oz


1500 fl oz

Full fat milk

1750 oz

Iodized salt

20 oz

White sugar

50 oz

Type 00 wheat flour

500 oz

Desserts from France

French croissant

French croissant

vegetarian with gluten with lactose source of D vitamins

ready in

14 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

French croissant

Recipe for preparing the real French croissant

French croissant step 1

step 1

Amalgamate all the ingredients except butter, which you will be cold. The important thing in this step is to continue kneading for at least 12 minutes.

French croissant step 2

step 2

A secret: repeat the dough with the rolling pin. Then let it rest in the refrigerator for eight hours.

French croissant step 3

step 3

Between two layers of baking paper spread the dough (which will have rested as indicated) to a size that will need to be twice that of the butter.

French croissant step 4

step 4

Spread the butter over the dough and cover it with half the dough, as if you were preparing a piadina.

French croissant step 5

step 5

Pour the dough with the butter inside to a thickness of 0.5 centimeters, fold the dough into four and place in the fridge for at least two hours.

French croissant step 6

step 6

Take the dough back from the fridge and spread it back to about 0.5 inches thick, bend it in three and place it in the fridge for an hour. Repeat the operation.

French croissant step 7

step 7

Spread the pasta and extract the isosceles triangles (with the same sides) with a base of about 8 inches and a height of about 20.

French croissant step 8

step 8

Roll each triangle from the base, taking care to do it first with a small vertical cut.

French croissant step 9

step 9

Place the croissants close to a heat source for about half an hour. Brush with egg red and bake at 200 degrees for about 12 minutes. You can not! Les croissant sont faits!

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