Croissant

The Perfect Croissant
Copyright © 2011 – keikos-cake.com – All Rights Reserved

The Perfect Croissant
Published by:
PastryFriends.com
Kronenburger Str. 28
50935 Cologne – Germany
Contact:
keiko@pastryfriends.com
Website:
http://keikos-cake.com
http://PastryFriends.com
Copyright © 2011 – keikos-cake.com. All rights are reserved.
No part of this e-book may be reproduced or transmitted in any form without the
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Note: This e-book is optimized for viewing on a computer screen, but it

is organized so you can also print it out and assemble it as a book. Since
the text is optimized for screen viewing, the type is larger than that in
usual printed books.
You find the video of making the Croissant here:
http://keikos-cake.com/croissant
Note: You must be logged into your member account to view the video.
Ingredients for 8 croissants
Bread flour 250 g (8.8 oz.)

Water (warm) 50 g (1.8 oz.)
Yeast* (fresh) 14 g (0.5 oz.)
Sugar (one pinch)
Water (cold) 50 g (1.8 oz.)

Evaporated milk 35 g (1.2 oz.)
Sugar 30 g (1.1 oz.)
Salt 5g (0.18 oz.)
(that‘s slightly less than a tea spoon)
Butter 150 g (5.3 oz.)
Egg (for brushing)
*When using dry yeast instead of fresh yeast, use only 7 g (0.25 oz.)
Mix the salt, water, and evaporated milk in a
bowl and put it in the fridge for cooling.
Dissolve the yeast in warm water. Add a pinch

of sugar and set aside for few minutes.
Roll out the block of cold(!) butter in a plastic
bag.
You need a square of about 15x15 cm

(6x6 inches) size. Use a dough scraper to
correct the shape, if needed.
Put the butter (with the bag) in the fridge.

Mix all wet and dry ingredients in a large bowl
and work them into a dough.
When a ball forms, continue kneading the

dough on the table.
Fix the dough with one hand and apply

pressure to the dough with the other hand.
Roll out the dough to a ~20x20 cm (8x8 inches)
sheet.
Put the sheet into a large plastic bag and let

the dough rest it in the fridge for 90 minutes.
It‘s possible that the dough shrinks a little in
the fridge. If so, roll out the sheet to the
desired size of 20x20 cm (8x8 inches).
Wrap the dough around the butter as shown

in the pictures and close any remaining gaps.
Beat with the rolling pin to flatten the dough.
Roll the dough into a long rectangle and fold

in thirds.
Rotate the dough by 90° and roll out again to
a long rectangle.
Fold in thirds again. Wrap the dough in plastic

wrap and put it in the freezer for 30 minutes.
Then put it in the fridge for 60 minutes.
TIP: The dough must be cold all the time. If the

butter melts, it‘s all over. 
Therefore, if your dough warms quickly, put it in the
fridge for 20 minutes after the first folding. Then roll
out and fold again as described.
Roll out the cooled dough into a long
rectangle and fold in thirds.
Put in the freezer for 30 minutes. Then, put it

in the fridge for 60 minutes.
The dough is now ready to use.
Roll out to a 45x20 cm (18x8 inches) sheet. The

dough needs to rest (and cool) for a short
moment again. Fold it in thirds so that it fits
into the fridge.
Wrap in a plastic bag and put it in the fridge

for one hour.
10 cm
5 cm
10 cm
If the dough shrinked during cooling, roll out

again to the desired size of 45x20 cm
(18x8 inches).
Cut the rectangle into triangles as shown in

the pictures.
10 cm = 4 inches
5 cm = 2 inches
You can use the off-cuts to „fill“ the croissants.

You can freeze the croissants
(before fermentation) and
store them for weeks! 
Stretch the back corners of the triangle outward

slightly. Then roll up the dough.
Place the croissants on the baking sheet. Cover with

a large plastic bag and let the dough proof in a warm
place until the croissants roughly doubled their size
(see image on next page). This is the final
fermentation process.
How long this takes depends on the temperature and

humidity. Here, it took three hours (temperature in
my kitchen: 20°C).
The temperature must be below 28°C (82°F).
Otherwise, the butter melts and the dough will not
rise nicely.
before after

Brush the dough with egg. Do not brush the
sides as this would prevent the dough from
rising nicely.
Bake for 10 minutes in your pre-heated oven

at 230°C (446°F). Then, lower the temperature
to 200°C (392°F) and bake for 5-8 more
minutes.

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The Perfect Croissant

Copyright © 2011 – keikos-cake.com – All Rights Reserved

Note: This e-book is optimized for viewing on a computer screen, but it

Ingredients for 8 croissants

Bread flour 250 g (8.8 oz.)

Water (cold) 50 g (1.8 oz.)

Butter 150 g (5.3 oz.)

Egg (for brushing)

Dissolve the yeast in warm water. Add a pinch

You need a square of about 15x15 cm

Put the butter (with the bag) in the fridge.

When a ball forms, continue kneading the

Fix the dough with one hand and apply

Put the sheet into a large plastic bag and let

Wrap the dough around the butter as shown

Roll the dough into a long rectangle and fold

Fold in thirds again. Wrap the dough in plastic

TIP: The dough must be cold all the time. If the

Put in the freezer for 30 minutes. Then, put it

Roll out to a 45x20 cm (18x8 inches) sheet. The

Wrap in a plastic bag and put it in the fridge

If the dough shrinked during cooling, roll out

Cut the rectangle into triangles as shown in

You can use the off-cuts to „fill“ the croissants.

Stretch the back corners of the triangle outward

Place the croissants on the baking sheet. Cover with

How long this takes depends on the temperature and

Copyright © 2011 – keikos-cake.com – All Rights Reserved

Bake for 10 minutes in your pre-heated oven

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