How to Make Croissants (and Pain au Chocolat!)

Step 1

Add flour, milk, sugar, 3 tablespoon unsalted butter, yeast, and salt to the bowl of a Kitchen

Step 2

Aid stad mixer with a dough hook attachment.

Step 3

Start mixing together on low-medium speed, then slowly pour in the milk, then the water.

Step 4

Mix until all ingredients are well combined and dough pulls away from sides of bowl (about 3 minutes).

Step 5

Remove dough from bowl and shape into a ball. Wrap dough in cling wrap and refrigerate (at least 8 hours, but preferably overnight).

Step 1

Prepare the butter you’ll use for laminating the dough.

Step 2

For this step, I like to use my 9 x 9” brownie pan and a pair of gloves. Line the brownie pan with cling wrap.

Step 3

Place the butter in the pan and press all the butter into one even layer (the reason for the gloves!).

Step 4

Lift it out of the pan using the cling wrap, then wrap the butter securely on all sides. 

Step 5

Place the butter in the fridge and let chill for 1 hour, or until it’s quite cold but still flexible.

Step 6

Once the butter is chilled, you can start rolling out the dough (but leave the butter in the fridge for the moment).

Step 7

On a lightly floured surface, roll out dough to approximately 10” x 24”. 

Step 8

Get the butter from the fridge, remove the cling wrap, and place it in the center of your rolled out dough.

Step 9

Then, fold the sides of the dough over the top of the butter.

Step 10

Cut off any overhanging edges of dough from the top and bottom.

Step 11

Turn the dough 90 degrees and roll out the dough to approximately 10” x 24”. Then, fold it in thirds again, wrap in cling wrap, and chill in the fridge, laid flat, for 30 minutes.

Step 12

After 30 minutes, remove the dough from the fridge, turn it 90 degrees (as in the photo above) and again roll out the dough to approximately 10” x 24”. Then, fold in thirds again, wrap in cling wrap, and chill in the fridge, laid flat, for 30 minutes.

Step 13

After another 30 minutes, repeat the above steps for a third time. Then, wrap it in cling wrap and chill in the fridge, laid flat, overnight (at least 8 hours, up to 24 hours).

Step 1

Roll out your dough one final time.

Step 2

Start rolling out the dough (to an eventual size of approximately 10” x 30”). When you’ve reached about 8” x 10”, cut the dough in half using a pizza cutter, wrap half of the dough in cling wrap and put it back in the fridge.

Step 3

Roll out the first half of the dough to approximately 10” x 15”. Using the pizza cutter again, trim the edges so that they’re straight lines.

Step 4

Then cut out large, elongated triangles for your croissants.

Step 5

At the base of each triangle, cut a 1” long notch. 

Step 6

To roll up the croissants, start at the base of each triangle.

Step 7

Spread the notch open when beginning to roll. This will push the points of the triangle outward, to give the croissant those tails on the outer edges, for their classic crescent shape.

Step 8

Continue rolling, tightly yet gently (you don’t want to flatten all those layers you’ve worked so hard creating!), all the way to the end. 

Step 9

Place them on a baking sheet, with the point of the triangle underneath the rolled croissant and the edges slightly curved forward.

Step 10

Repeat the steps above for the other half of your dough in the fridge. 

Step 11

Once all the croissants are in place on the baking sheets, cover them with a tea towel and let proof (aka rest) at room temperature for 2 hours. 

Step 12

Two hours later, preheat your oven to 375°F. 

Step 13

In a small bowl, whisk together one egg and a few drops of water.

Step 14

Brush this egg wash onto your croissants, making sure to get the tops and all sides.

Step 15

Bake for 25-30 minutes, or until croissants are nicely browned (I rotate mine halfway through, to ensure even baking).

Step 16

Serve immediately and enjoy!