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Croissant au Beurre

The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet. The process results in a layered, flaky texture, similar to a puff pastry.
Prep Time10 mins
Cook Time35 mins
Resting Times17 hrs 20 mins
Total Time45 mins
Course: Breakfast, Side Dish, Snack
Cuisine: French
Keyword: beurre, croissant, puff pastry
Author: Mia


  • 2 grams dry active yeast
  • 155 grams water room temperature
  • 330 grams unbleached all purpose flour bread flour
  • 2 tbsp sugar
  • 4 grams salt
  • 20 grams unsalted butter room temperature
  • 180 grams unsalted butter (cold) for laminating process


  • Activate the yeast by adding water and set aside
  • In a mixing bowl add flour, sugar, salt, melted butter at room temperature and the activated yeast. Mix until it forms to a dough and knead using your hand. Note: Adjust water to make a firm dough
    bowl dough
  • After kneading, let it rest for 20 minutes then knead again to smooth. Cover the bowl with a plate to ferment for 3 to 4 hours. Fermentation is the process to completely relax the gluten.
  • After 3 to 4 hours take off the cover and you'll see it double in size. Put in the fridge overnight to pause the fermentation process and continue the next day. 
  • The following day, take out the unsalted butter from the fridge. Cut about 180 grams butter off the block and cut it to four equal slices.
  • Take a long parchment paper and place the butter slices on top. Then fold the the paper without sealing so air can escape and flatten using a rolling pin. Once it flattened and thinned ( about 20 cm x 20 cm) out. seal the paper and put in the fridge so it won't melt.
    butter on baking paper
  • Take out the dough from the fridge and place in a flat surface, punch in the middle to let out some air while it's fermenting. Flatten with a rolling pin until you have 30 cm x 30 cm square.
  • Take out the butter and lay it down diagonally on the dough.
  • Fold the edges of the dough to wrap the butter inside, leave one corner open so air can escape when you flatten again with a rolling pin.
    butter wrap on dough
  • Flatten again with a rolling pin, start at the middle going to one edge with the open corner then seal the dough. flatten the other side until you have approximately 35 cm x 25 cm of flattened dough.
    dough roll flat
  • Fold the dough three times as shown in the image. (First folding)
    folded in three dough
  • Place on a plate and cover in cling film. And refrigerate for 30 minutes.
    dough covered in film
  • After 30 minutes. take the dough from the fridge and flatten again until you have approximately 40 cm x 25 cm of flattened dough. 
    dough roll flat
  • Fold the dough by taking the two short sides and bring them to the middle. See photo for reference. (Second folding)
    fold 4 times dough
  • Then fold in two as shown on the photo. By now you have multiple layers of dough.
    again fold dough
  • Cover with cling film again and refrigerate for 30 minutes.
    dough covered in film
  • After 30 minutes, take the dough out of the fridge and flatten to 40cm x 25cm in length and width.
    dough roll flat
  • Using a ruler measure and mark 10 cm length wise on one side and 5 cm on the other side. using this marks cut the dough into triangles.
    dough cut in triangles
  • When you have cut all of the dough. roll the triangle starting on the wide part going to the pointy tip.
    by hand roll dough
  • When you're done you should have something like the ones in the photo. 
    dough finished rolling
  • Prepare a baking tray with parchment paper and place the croissant tip facing down. Brush some beaten egg on top and let the dough rise for 1 hour or until double in shape.
  • When the dough is done resting. Brush again with egg wash on top. Bake in a pre-heated oven at 220° Celcius for 10 to 12 minutes then lower heat to 190° Celcius and bake 15 to 20 minutes or until golden brown.
    dough egg wash
  • Remove from the oven and serve! Eat it for breakfast or as snack. Bon Appetit!