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Le Chaudron recipe
Croissants maison
Homemade butter croissants
⏱ 360 minServes 12Hard320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
500 g (18 oz)pastry flour (French T45)
250 g (9 oz)laminating butter
60 g (2 oz)superfine sugar
10 gfine salt
10 gfresh yeast
250 ml (1 cup)whole milk
1egg yolk
- 500 g (18 oz) pastry flour (French T45)
- 250 g (9 oz) laminating butter
- 60 g (2 oz) superfine sugar
- 10 g fine salt
- 10 g fresh yeast
- 250 ml (1 cup) whole milk
- 1 egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, sugar, salt and crumbled yeast in the stand mixer bowl on low speed.Making it from scratch? See the yeast dough — rises ~2 h
- Gradually add the warm milk and knead with the dough hook for 8 minutes into a smooth, supple dough.
- Wrap the dough tightly in plastic and refrigerate for 1 hour to relax.
- Roll the dough into a 30 × 60 cm (12 × 24 in) rectangle, put the cold butter in the center and fold the edges over it.
- Give it three single turns — roll out and fold in three — chilling for 30 minutes between each turn.
- Cut the dough into triangles with a 10 cm (4 in) base, then gently roll each one from the base to the tip.
- Brush the croissants with beaten egg yolk, let rise for 2 hours at room temperature, then bake for 18 minutes at 180 °C (350 °F).
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