Bread · Breakfast · Budget · Desserts · French · Pastry/ Baking

Handmade French Croissants

Some 3-4 months ago, i promised Ben i would make him his favourite croissants someday. He wasn’t so sure about that considering how difficult it is to make it and it is alot more convenient to get it from the bakeries. But all i want him to know that it is never the same when it is home-made out of love. When i cook in the kitchen, spending hours and hours on something, all i had in mind was Ben and only Ben.

Honestly i thought i would never be able to do it, even the thought of it is quite intimidating. Putting it off for months, one fine day i gathered enough courage and decided that i am determined to give it a go and even if it fails, i will try again. Being a very lucky girl, it turned out to be a success on my first try. The croissants turned out to be flaky on the outside with tender buttery layers on the inside. It tasted really really heavenly! This is no doubt a huge boost to my confidence in my baking.

I will stick to the goal of making anything Ben likes or craves  in the world for him. If the food exist, it is possible to make it, especially when it is out of love ❤ The croissants took me about 8 good hours to make including baking time, it was alot of effort for 12 croissants,  when i look at Ben’s happy face when he was eating it, i swear i can go through all this effort every day just to see that face =)

Hand-made French Croissants Recipe


  1. 3 cups plain flour + alot alot more for dusting
  2. 1 tbsp instant dry yeast
  3. 1/4 cup sugar
  4. 1/2 tsp salt
  5. 1 1/4 cup cold milk
  6. 2 tbsp butter, cut into small pieces
  7. 340g cold unsalted butter, cut into small squares
  8. egg wash – 1 egg + 2 tbsp sugar


  1. Combine 2 3/4 cup of flour with yeast, sugar and salt in a mixing bowl. Make a well in the centre and pour the cold milk into the well gradually while kneading.
  2. Knead well before adding in the 2tbsp of butter, a little at a time, until the butter is fully incorporated into the dough.
  3. Continue kneading while adding in the remaining 1/4 cup of flour, stop adding when u yield a smooth elastic dough that is not too sticky. Form a ball with the dough and wrapped with cling wrap. Chill in refrigerator for at least 1 hour.
  4. Let the 340g butter stand for about 5 minutes till it is a little soft but still cold. Sprinkle a small amount of flour over it as needed and start smearing/rubbing it together with something flat (i used a bamboo spatula) until fully combined into a semi-soft butter block. Form a 7″ by 7″ square and wrap with cling wrap and refrigerate for about 30 minutes till cold and firm
  5. Roll the dough on a well-dusted bench into a 11″ by 11″ square
  6. Place the butter square on top of the dough in a diamond shape position, wrap the butter inside the dough with the 4 corners of the dough meeting at the centre of the butter. Seal the edges by pinching the dough together
  7. Making sure the bench and the dough is well dusted at all times, start rolling the dough out gently into a 14″ by 14″ square
  8. Fold the dough into thirds, and turn it 90 degrees and fold in thirds again to form a square. Wrap with cling wrap and chill for 2 hours.
  9. Repeat step 7 and 8 again, chill dough again for another 2 hours
  10. Remove cling wrap from dough after chilling. Cut the dough with a floured knife into 2 equal portions. Wrap one of the portions in cling wrap again and chill it while you work with the other portion.
  11. Roll the dough into a 10″ by 20″ rectangle on a very well-floured surface. Kepp dusting the dough and rolling pin as you roll
  12. Divide the dough sheet into 3 squares and cut. Cut each square diagonally where u will get 6 triangles
  13. Gently stetch one side of the triangle so that it is the same length as the other side.
  14. With the sharp end of the triangle pointing up, make a 3cm snip in the centre of the base of the triangle
  15. Start rolling from each side of the snip upwards till u finish rolling the triangle
  16. Connect the 2 ends of the croissant to form a crescent shape
  17. Repeat for all 6 triangles
  18. Repeat step 11 – 17 for the other portion in the fridge
  19. Place all the 12 croissants on a greased baking tray and wrap with cling wrap (not too tightly). Place them in a warm place and allow it to rise till puffy for 60 – 90 minutes. (it is alot colder in Albany so i let it rise for 2 hours)
  20. Glaze with egg wash, making sure every bit is glazed especially the folds
  21. Bake in preheated oven at 200 degrees for 25 minutes till golden brown

Benny loves his corissants served plain, as chocolate or cheese croissants. You can be creative with your toppings according to your preference. i love mine plain as the buttery layers already taste so heavenly it doesn’t need any toppings for me.


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