Skip to main content

JC’s Croissants Recipe



palm beach private chef

Print Friendly and PDF

Croissants to me are the most decadent of morning pastries.  In my mind I drift back to walking in the 5th arrondisiment on the rue Mouffetard and discovering L'essentiel Mouffetard and their most delectable croissants au beurre (butter croissants).  This recipe is a reworked version of Julia Childs and others I have worked with over the years.  


Croissants are a labor of love. I've listed a recipe for 24—do yourself a favour, take half and freeze it for a later date.

Makes about 12- make the full recipe and freeze the second half
1 ounce/3 tablespoons/30g SAF brand instant yeast (I prefer fresh yeast)
1/2 cup/125ml warm water
17.6 ounces/4 cups/500g all purpose flour  ( I prefer a mixture of 1 part unbleached AP to 2 parts unbleached Pastry flour for a less glutenous dough)
2-4 tablespoons neutral flavoured oil (optional)
1.3 ounces/3 tablespoons/36g granulated sugar, divided
2 teaspoons/10ml salt
1 cup/250ml milk
for the butter
2 sticks/277g unsalted butter cut into 1/2 inch/1.27cm squares 
2 tablespoons/30ml AP flour
1 large egg for brushing
Prove the yeast by pouring warm water into your stand mixter with the yeast, 1 tablespoon/12g sugar, and 1/2 teaspoon/2ml salt.  It should foam in 3-5 minutes. Put the flour, oil,  sugar, and salt into the bowl of a stand mixer fitted with a dough hook.  With the machine on low slowly pour in the milk .  Mix for 1 to 2 minutes, until a soft, moist dough forms on the hook.  If the dough is to dry,  add more milk, 1 tablespoon at a time.  Stop the mixer and look into the bowl. All the flour should be incorporated. Set the mixer to its highest speed and work the dough until it is smooth about 4 minutes. Remove the dough from the mixer, wrap it in plastic and put it in a plastic bag, leaving a little room for expansion.  Keep the dough at room temperature for 30 minutes to give the gluten time to relax; then refrigerate the dough for 8 hours or overnight.
Attach the paddle attachment to your mixer.  Add the cold butter and flour,beat the butter and flour first on low then on the highest speed until smooth and the same consistency as the croissant dough, about 2 minutes.  Reach into the bowl and poke around in the butter to make sure that its evenly blended-if you find any lumps, just squeeze them between your fingers.  Scrape the butter onto a large piece of plastic wrap and give it a few slaps to knock the air out of it.  Mold it into an oval 6 x 1 inch 15.24 x 2.5 cm round or rectangle. Wrap it tightly and refrigerate until needed.
Adding the butter to the dough:
Place the croissant dough on a generously floured large work surface cold(marble is ideal and sprinkle the top of the dough lightly with flour.  Using a long rolling pin, roll the dough into an oval approximately 10 inches/25.4 cm wide and 17 inches/43cm long.  Brush the excess flour from the dough.  Center the chilled butter across the  dough and fold the top an  bottom of the dough over the butter to make a tidy package.  Gently and evenly stretch the folded layers of dough out to ther sides and press the edges down firmly with your 
fingertips to create a neatly sealed rectangle. If you own a French rolling  pin (one without handles)now’s the time to use it.  Hold one side of the dough steady with your hand and strike the other side gently but firmly with the rolling pin to distribute the butter evenly.  As you hit the dough you will see the butter moving out into the crevises.  After pounding you should have a 1 inch/2.5cm thick rectangle about about 14 inches/35.5cm long and 6 inches/15.25cm wide. Keeping the work surface and the top of the dough well floured, roll out the dough.  Now we are going to fold this like a business letter into thirds. Take the top part and fold it 1/2 of the way down then fold the bottom over the folded top portion. You should have three (3) layers. That is your first “turn”. Now roll the dough back out into a 14 inches/35.5cm long and 6 inches/15.25cm wide rectangle.  Repeat the folding into thirds (2nd turn), cover it with plastic and chill it for 1 to 2 hours; this way you won't risk having the dough go soft or the butter seep out.  (Each time you wrap the dough, make sure it’s well covered-even a little air will cause the dought to form an unwanted skin.)  
Create note with 1st, 2nd, and 3rd turns, and check off the 1st turn. If using a silicone mat, shake off the flour and refrigerate again to chill.
Remove the dough from the refrigerator and allow to rest at room temperature for about 5 minutes. Line your rolling surface with parchment paper or a silicone mat. Again, be sure to dust your rolling surface well. With the longest side facing you, roll the dough out to a 24 x  14 inches/61 x 35.5cm. Repeat the folding as you did for the first and second turns. Roll out again to a 14 inches/35.5cm long and 6 inches/15.25cm wide rectangle. Repeat rolling and folding again for the fourth time. This time fold the long ends until just before they meet in the center of the dough.  Fold the two sides like you are closing a book (you should have four (4) layers. Refrigerate for at least 2 hours and check off "2nd turn" on the note you created. For the third turn:  Start agian with a 14 inch side running from your left side ti your right.  Roll the dough into a rectangle 24 x  14 inches/61 x 35.5cm  wide.  Fold the left and right sides of the dough into the center, leaving a little space in the centrer, and then fold one side over the other as though you were closing a book.  This is the famous double turn, also known as “the wallet”. Chilling the dough:  Brush off the flour, wrap the dough in plastic and refrigerate for 2 hours. At this point you can divide the dough in half, wrap tightly and freeze for up to 1 month.
Rolling out your croissants:
Line one or two large baking sheets with parchment paper or silicone baking sheets, depending if you using half or the full recipe. On a well floured rolling surface roll out your dough to about 24 x  14 inches/61 x 35.5cm. If you desire, you can trim any uneven pieces off. Wrap any scraps in plastic wrap or store in a ziplock bag and refrigerate them. You will be using them later. Working with a pizza cutter or a large, very sharp knife, cut triangles from the dough.  This is done most easily by making a diagonal cut on the left hand side to geet the pattern started; save the uneven piece of dough.  Measure off a 4 inch/10cm base and begin 
cutting the triangles, always cutting from bottom to top.  You'll have another scrap when you reach the other end-you'll use these scraps when you shape the croissants.  Unfold each pair of triangles and cut them in half to seperate.  You should have 10 to 12 maybe 14 triangles; set them aside while you clear the work surface of all flour.  Line two large baking sheets with parchment paper.
Shaping the croissants:  
Moisten your hands with a wet towel.  Working with one triangle at a time, gently stretch the base to widen it slightly, then, holding the base of the triangle in one hand, run the fingers of the other hand down to the point of the triangle.  Use your thumb to pull and stretch the dough until it’s almos twice the original length-have courage and tug; the extra length is what allows you to make a large croissant with sufficient rolls to show off it’s layers of dough. Place the treiangle, point toward you, at arm distance on the work table this will give enough space to roll the croissant into shape with-out having to lift it in mid-roll)  Pull off a little piece of the reserved scrap dough, mold it into a small football shape and center it on the wide top part of the triangle-this will help make the “belly” of the croissant plump.  Fold about 1/2 inch/1.25cm of this wide end over itself and press the ends down once to secure.  With you palms and fingers positioned over the flattened ends of the croissant  and the heels of your hands on the flat work surface, roll the croissant toward you-try to keep your hands moving down and out to the sides as you roll- ending with the point of the triangle tucked under the croissant.  A well shaped croissant-and it takes practice to achieve one-will sport at least six clearly accountable sections, or ridges, from rolling.  Place the croissants on one of the baking sheets, leaving room for them to triple in size without touching one another.  Repeat with the other half of the dough.
Glazing and Rising:  
Give the croiossants a last gentle plumping, carefully turning the ends down and toward the center to produce the classic croissant shape.  Brush the croissants with egg wash and allow them to rise, uncovered, at room temperature for 3 to 4 hours, until 
tripled in size and spongy.  (Reserve egg wash, covered in the refrigerator.)  The ideal place for rising is a turned off oven (one with a pilot light is fine) containing a pan of hot steamy water.  To test that they are properly risen, wet your fingers and squeeze the end of a 
croissant:It should offer no resistance and feel almost hollow.
Preheat oven to 350F/176C/Gas Mark 4
Brush the croissants once again with egg wash and bake for 12 minutes.  Rotate front to back and bake another 4 to 6 minutes, until the croissants are deeply bronzed.  Cool on racks.

private chefs and event catering
Palm Beach + West Palm Beach + Boca Raton + Miami Beach + Fort Lauderdale
info@yadachef.com | 954-367-YADA (9232)

south florida catering and personal chefs

Popular posts from this blog

Jacques Pepin's Chicken Supremes with Tapenade and Mushroom Sauce Recipe

Serves 4 4 skinless, boneless chicken breasts, about 6 ounces each 1 tablespoon/15ml good olive oil Tapenade 3/4-cup/135g mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives 1 small garlic clove, peeled and sliced 2 dried apricot halves, cut into small pieces 1 1/2 tablespoons/22ml drained capers 2 tablespoons/30ml extra virgin olive oil Mushroom Sauce: 4 tablespoon/60g unsalted butter 8 ounces/225g Baby Bella mushrooms, washed and cut into 3/4-inch pieces 1 small onion,  chopped 1/2 teaspoon/2ml salt, plus extra to taste 1/2 teaspoon freshly ground black pepper, plus extra to taste 1/2 cup/125ml dry white wine 2 tablespoons/30ml chopped fresh chives or par Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree. Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time. When ready to cook the chicken, preheat th

Teriyaki Steak Appetizers Recipe

  1 1/2 lb/0.7 kg sirloin steak 1/2 c/118 ml salad oil 1/4 c/60 ml liquid honey 1/4 c/60 ml soy sauce 1/2 c/52 g finely chopped Spanish onion 1 clove of garlic, crushed 1/2 tsp/2.5 ml ginger Cut steak into long 1/16 inch strips across the grain. Combine remaining ingredients in large flat pan; add steak strips. Marinate strips for several hours. Lift strips out of marinade; shake to remove excess. Thread strips on metal skewers. Place on grill; broil over medium heat just until well browned, turning and brushing with marinade. Serve hot. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com south florida catering and personal chefs

New Uniforms a la Chef Uniforms

Our new uniforms, courtesy of Chef Uniforms , have arrived!  New look for a new year and we're loving the short sleeved jackets and comfortable pants. Our lightweight coats are easily laundered and are holding up exceptionally well. For ordering information: Chef Uniform Coats .     The pants are spectacular. They too are easy to clean, lightweight, breathe well, and allow us to move easily in the kitchen and galley. For ordering information: Chef Uniform Pants . personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Strawberry Roses

Wow! These are gorgeous and you won’t believe how easy they are to make! You will need about 2 minutes per strawberry… yes, they  are that easy! For the rose stems, you can use skewers or lollipop sticks. We recommend placing the stick or stem into the strawberry before you begin so you don’t crush the leaves once it’s done. These make a beautiful addition to a fruit plate or would be perfect for a bridal shower or Valentine’s day! The kids would even love them as a special snack dipped in whipped cream! Ingredients: Large fresh strawberries Lollipop sticks or plastic rose stems Small sharp paring knife Instructions: Wash and completely dry your strawberries. Insert the lollipop stick or rose stem in the bottom of each strawberry. (If you do it after they're cut it squishes the petals). Starting at the bottom, cut "petals" slightly angled towards the center of the strawberry but don't cut all the way through. You want to cut about 1/4" dow

Vegan and Gluten Free Pulled Cauliflower BBQ Sandwich Recipe

Vegan, Gluten Free BBQ Sauce 1/2 cup/125ml ketchup 3 Tablespoons/45ml/41g Earth Balance 2 Tablespoons/30g fresh squeezed lemon juice 1 Tablespoon/15g chili powder 1 teaspoon/5ml salt 1 teaspoon/5ml s dry mustard 11 teaspoon/5ml paprika 1/2 teaspoon/2ml freshly ground black pepper 2 Tablespoons/30ml gluten free, vegan Worcestershire sauce 4 Tablespoons/60ml distilled vinegar 4 Tablespoons/60m water 3 Tablespoons/45ml brown sugar Combine all of the ingredients in a small sauce pan and heat over medium-low heat,stirring occasionally, for 20-25 minutes. Filling Vegan Gluten Free BBQ 2 cups/460g ground cauliflower florets from 1 small head of cauliflower 3/4 cup/72g almond meal/flour 3 Tablespoons/45ml golden flax seeds, ground 1/2 cup/140ml plus 1 Tbsp. water 1/3 cup vegan, g-free BBQ sauce from above, or your favorite sauce pinch of salt Preheat the oven to 450°F/230C/Gas 6 and line a baking sheets with parchment paper. Lightly rub olive oil on the parchment paper to prevent sticking

Sweet Potato Chip Recipe

Sweet potatoes are not really potatoes at all. In fact they are in no way related to the tuber used for fries or chips which are a member of the “nightshades vegetables”. Sweet potatoes are cousins of the morning glory flower. Their flesh can range beige through white, red, pink, violet, yellow, orange, and purple. Here is a foolproof way to get a crunchy, sweet, salty, spicy low fat snack. Serves 4 (snack/side) Pre-heat oven to 225F/107C/1/2 Gas Mark 2 medium sized sweet potatoes, washed 1 teaspoon/5ml olive oil 1 teaspoon/5ml salt 1/8 teaspoon/.5ml cayenne pepper 1/8 teaspoon/.5ml granulated garlic Using a mandolin or food processor with 3mm slicing disk. Slice the potatoes as thin as possible (the thicker the slice the longer the cooking time). Place sliced potatoes in a bowl and drizzle with oil. Toss to coat each piece of potato thoroughly on both sides. Place potatoes in a single layer on aluminum foil lined baking trays. You will probably need 2. Place the trays in the ove

5 Creative Tips for Living a Healthy Lifestyle While Pinching Pennies

  Image via Pexels If you’re under the impression that living a healthy lifestyle requires a padded wallet, think again! From eating well to getting exercise to sleeping soundly and more, the cornerstones of a fit and healthy life don’t have to break the bank. Whether you want to take advantage of Fort Lauderdale, Florida, weather to get some outdoor workouts in or you just want to trim junk from your diet, making a few changes could have a positive impact on your overall lifestyle. 1. Get Motivated by Researching the Financial Benefits of a Healthier Life To really commit to a low-cost, healthy lifestyle, you’ll need to get motivated . Learning about the financial perks of a healthier life can help keep you on the right track. Benefits could include: Lower food costs if you cook at home instead of eating out Improved physical fitness if you bike or walk instead of driving your car Lower medical bills and health insurance premiums 2. Cut Your Expenses by Reducing Medical Care and Pre

Sourdough, Carbohydrates and Proteins

Does Sourdough turn Carbohydrates into Proteins? We would like to share a bit of research we came across recently concerning "Sourdough". What originally caught our  eye was an analysis of laboratory tests. They say that Sourdough contains the greatest amount of protein for it's weight and size of any comparable food. "Hmm" we thought "just how does that come about when it's ingredients are all carbohydrates?" Apparently a wild yeast forms in the fermentation process of the starter. At that stage, a starch food is turned into a protein dynamo food. The History of Sourdough Sourdough is the oldest and most original form of leavened bread. The oldest recorded use of sourdough is from the Ancient Egyptian civilizations. ready for the flour It was probably discovered as most things are by accident. If you simply mix any ground up grain with a liquid such as water or milk and let it sit in the open air at room temperature, wild ye

Chocolate Peanut Butter Balls (Truffles) Recipe - Dairy Free and Gluten Free

Here's a quick and easy snack/dessert for the holidays, or anytime of the year. Chocolate Peanut Butter Balls (truffles) I remember a version of these that my m other used to make when I was growing up. She also made the unbelievable rice crispy treats that were layered with chocolate and peanut butter. My mouth is watering. You can use crunchy peanut butter for texture or add in fresh crushed peanuts too. 2 1/2 cups/16 ounces/450g peanut butter 1/4 cup/60ml/50g brown sugar 1/4 cup/2 ounces/57g unsalted butter 1/4 cup/1.2 ounces/32g confectioners sugar 2 tablespoons/30ml bakers cocoa powder Place the sugar and butter in a sauce pan. Cook over medium heat until butter is melted and sugar is completely dissolved. Add the butter mixture to the peanut butter. Beat with a wooden spoon for 2-3 minutes and a smooth paste is achieved. Let mixture cool and roll into walnut sized balls (you may need to put they mix into the fridge) Roll in the sugar chocolate mixture, place on a

FYI, Your Kitchen Is Probably Dirtier than a Toilet Seat

  Dr. Germ reveals the dirty truth about what might be lurking in your kitchen. By   Alessandra Bulow   "In most cases, it's safer to make a  salad  on a toilet seat than it is to make one on a cutting board," says Dr. Charles Gerba (aka Dr. Germ), a microbiologist and professor at the University of Arizona in Tucson. "People disinfect their toilet seats all the time, but they don't realize that they really need to pay attention in the kitchen, too." Since 1973, he's been studying the hidden bacteria lurking in American homes, and his findings should influence your behavior when it comes to storing a toothbrush (in the medicine cabinet) and how to flush a toilet (lid down). Here, Dr. Germ identifies the top five dirtiest spots in the kitchen and gives advice on how to  banish nasty germs . Kitchen sponges and dishcloths "We did a survey collecting 1,000 sponges and dishcloths in kitchens, and about 10% had salmonella. They get wet and stay moist, so