CROISSANT MAKING INSTRUCTIONS

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DAY 1 — DOUGH & BUTTER PREP

1. Mix the dough (2-8 minutes total, depending on the amount of dough) ,

Dry ingredient & Wet ingredients

• AP flour 250 g.
• Salt 5 g.
• Sugar 20 g.
• Butter 25 g.
• Lukewarm water 100F , 60 g.
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• Milk 100 F, 85 g.
• Honey 5 g.
• Yeast 6 g.
• Sugar 1 tbsp
  
  

Mixing

• 1st speed: 4 min (just combined)
  
• 2nd speed: 3–5 min
  
• Dough should be smooth, elastic, NOT fully developed
  
• Final dough temp: 22–24°C / 72–75°F
  

❌ Do not windowpane like bread
❌ Overmixing = tough dough + poor lamination

2)  Rest the dough

• Shape into square, 6 inch X 6 inch
  
• Wrap tightly
  
• Refrigerate 30–45 min
  

Purpose: relax gluten before lamination

3) Prepare butter block

• Butter thickness: 5–7 mm
  
• Shape into square, 6”
  
• Butter temp: 14–16°C / 57–61°F
  
• Butter should bend without cracking
  
  

DAY 1 — LAMINATION

4) Lock-in butter

• Roll dough to 2× butter size (See visual)
  
• Enclose butter completely
  
• Seal seams gently
  

5) Lamination turns

Classic schedule:

• 1 single fold (3-fold) or double fold.
  
• Rest 30 min in fridge
  
• 1 double fold (4-fold)
  
• Rest 30–45 min
  
• Optional final single fold (for finer crumb)
  

✔ Dough always cold
✔ If butter softens → STOP and chill

6) Overnight rest

• Wrap tightly
  
• Refrigerate 8–16 hours
  

This is where flavor + structure develop

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DAY 2 — SHAPING & PROOFING

7)  Roll & cut

• Final thickness: 3–4 mm , Size W 8" X 12" for 2 croissants and 2 Pain au chocolate. (See visual)
• Trim edges clean
  
• Cut triangles evenly
  
• Roll gently (not tight)
  
• Tip underneath, no pressur
  

8) Proof

Ideal conditions

• Temp: 75–82°F / 24–26°C
  
• Humidity: 75–85%
  
• Time: 2.5–4 hours
  

Ready-to-bake signs
✔ Doubled in size
✔ Jiggly like panna cotta
✔ Finger dent fills back slowly
✔ Layers still visible

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DAY 2 — BAKING (Commercial Oven)

9)  Chill before baking

• Refrigerate 15 min
  Purpose: reset butter, control oven spring
  
  

Baking – Southbend / Commercial Convection.

• 350°F for 5 min. Time varies for regular oven. Need to test
• Reduce to 335–340°F
  
• Bake 15 min more, Total 20 mins. Depends on the size of the croissant.
• Internal temp: 205–208°F
  

Rack: lower-middle

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10) After baking

• Oven OFF
  
• Door cracked 1–2 min
  
• Cool on rack 10 min before cutting
  

❌ Do not cut hot (will feel raw)

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KEY SUCCESS RULES 

• Cold dough, cold butter
  
• Proof until fragile, not strong
  
• Even thickness = no hollow center
  
• Oven finishes structure, not proof box
  
  

Notes 

“Because our class compress a traditional 3-day process into a 3-4-hour classes, croissants may not be identical to long-fermented bakery versions — but you will fully understand the correct steps, timing, and technique to make them successfully at home.”

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