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Le Chaudron recipe
Pâte à croissant méthode traditionnelle
Croissant dough, traditional method
⏱ 300 minServes 8Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)flour
250 g (9 oz)laminating butter
1 packet8 g packet of baker’s yeast
220 ml (1 cup)lukewarm milk
60 g (2 oz)sugar
2 tspsalt
- 500 g (18 oz) flour
- 250 g (9 oz) laminating butter
- 1 packet 8 g packet of baker’s yeast
- 220 ml (1 cup) lukewarm milk
- 60 g (2 oz) sugar
- 2 tsp salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the base dough: knead the flour, sugar, salt, yeast and milk until supple.Making it from scratch? See the yeast dough — rises ~2 h
- Let rise 1 hour, punch down and chill for 2 hours.
- Roll into a rectangle, put the flattened butter block in the center and fold the dough over to enclose it.
- Roll into a long rectangle and fold in thirds — that's one turn.
- Do two more turns, chilling 30 minutes between each.
- Roll out, cut into triangles, roll into croissants, let rise and bake until golden.
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