Croissants (R. Bertinet)

Category: Confectionery
Kitchen: french
Croissants (R. Bertinet)


wheat flour 500 g
milk (from the refrigerator) 125 g
water (from the refrigerator) 125 g
egg (from the refrigerator) 1 pc (approx. 55-60 g net weight
fresh yeast 20 g
powdered sugar 60 g
salt 10 g
butter 200 g
yolk (for lubrication) 1 PC
sahaon powder and cinnamon for sprinkling

Cooking method

  • 1. Rub the yeast into the flour with your fingertips, add salt, powdered sugar and mix.
  • 2. Lightly beat the egg with a whisk and add to the milk mixed with water. Pour the resulting mixture into flour, stir and leave for 5-7 minutes. Then knead for 3 minutes at low speed and about 5 minutes at high speed. The dough should be soft, slightly sticky but elastic. Round, transfer to a lightly floured bowl and make a cruciform incision, cutting through the dough by about two-thirds. Cover the bowl with cling film and refrigerate for 12 hours (I put it overnight).
  • Croissants (R. Bertinet)
  • 3. Following the dough, we send a cutting mat and a rolling pin to the refrigerator (I use two rolling pins for rolling, changing them in the process) - also until rolling.
  • 4. Place the dough on a cold cutting mat and roll out into a square in four directions, starting from the center. Place a molded butter square about 1-1.5 cm thick in the middle (I shape the butter into a square with a cold rolling pin, placing the blank between two pieces of cling film). Wrap the dough in an envelope and roll it out strictly in one direction. The rolled piece should be about 60 cm long. Fold the dough in three and refrigerate for 30 minutes. We also put the rug and rolling pins in the refrigerator.
  • Croissants (R. Bertinet)
  • Croissants (R. Bertinet)
  • 5. After 30 minutes, repeat the procedure, starting rolling from the short side and rolling out from yourself (or towards you) strictly in one direction. Put everything in the refrigerator again for 30 minutes. And after this time, roll out the dough for the third time and leave in the refrigerator for another 20 minutes.
  • 6. Next, roll out the dough into a rectangle approximately 0.5-0.7mm thick (short side approximately 30cm wide). Cut lengthwise into two strips and then each strip into 6 isosceles triangles, making a small notch in the middle of the base. Roll up the croissants, starting at the base, being careful not to press the layers and stretch slightly in length. Put on a sheet covered with baking paper, brush with yolk mixed with milk and let proof for 1.15-1.30 minutes (until doubled). I put it in the oven with the light on. It is necessary to spread croissants at a considerable distance, because in addition to increasing during the proofing, they also increase in the oven at least twice.
  • Croissants (R. Bertinet)
  • Croissants (R. Bertinet)
  • 7. Bake in an oven preheated to 220 degrees for about 15-20 minutes. Brush again with the remaining yolk before baking.
  • Sprinkle with powdered sugar mixed with cinnamon before serving.
  • Croissants (R. Bertinet)

The dish is designed for

12 pcs

Cooking program:



The forum already has great croissant recipes. But I still ventured to bring this one to your attention, as I really like baking according to the master's recipes.
Croissants are airy and melt in your mouth. The cooking process is quite long, but the result is worth it.
Cook with love and bon appetit!

Marisha! Itself! She made puff pastry! Heroine!!!
Immediately I remembered Geneva, the morning and the traditional tender croissants! ..
Marina, the croissants are great !! Really like from a Parisian cafe !! And although the meter's recipes never fail, you still need to bring them to life.
Arochka, VasilisaThank you for such kind comments !!!
Puff pastry is not that difficult, but very ... delicious. Honestly!
Marish,what a fine fellow you are! To do this !!!
You are our master! Croissants are lovely - the breakfast is amazing!
Marish, Stunned !!!
And I am with puff in opposition.
Marisha, there are no words! Bravo!!!!!!!
Marina, she doesn't want to open the last photo, it's such an infection ...
Marisha, bravo! So fluffy !!!
Girls, my dear, thank you!
And for such kind words, and for the assessment !!!

To be honest, I often used to make the usual puff pastry (until I fed my own people), but I couldn't do yeast.
And according to this recipe, everything worked out the first time. Try it, it turns out very tasty - fluffy inside, and the crust is slightly crispy.
Croissants (R. Bertinet)
Hurrah! I made them! The eyes were very afraid, but the hands did
For their sake, I learned how to insert a photo Myself!
Croissants exceeded my expectations! It's sooooo tasty and fragrant, it's a pity to sprinkle it with cinnamon. 🔗
Twist, thank you soooooooooooo !!!
Erhan, what a handsome man! So rosy and airy!
I am very, very glad that everything worked out and the taste lived up to expectations! Bake and eat to your health and with pleasure!
Thank you so much for such a delicious photo!
I baked these croissants several times, my husband is delighted, the dough is not complicated and very tasty. I got used to making the dough in the evening and put it in the refrigerator, and in the morning I bake it for breakfast)))
Respect to the author of the topic !!))
wonderful recipe! despite the fact that I am an amateur in this business, the croissants turned out to be wonderful: fluffy, with a crispy crust.
M @ rtochka
Did you understand correctly that the oil was put in once? And the next times we roll it out without oil.
Quote: M @ rtochka

Did you understand correctly that the oil was put in once? And the next times we roll it out without oil.
Yes, Daria, that's right. The butter is sealed with a "envelope" of dough and then work only in rolling and folding, followed by cooling. The recipe is really very good, I cooked croissants more than once, but I prepared the icing according to the author's recommendation - beat 1 egg with a pinch of salt an hour before use, and did not sprinkle it with cinnamon or powdered sugar (not in the original recipe).
Croissants (R. Bertinet) Croissants (R. Bertinet)
By the way, the recommendation to freeze croissants immediately after shaping, before proofing, is a really good option and convenient for meeting guests, the taste and appearance are preserved.
Croissants (R. Bertinet)

And again I will raise the topic) Very tasty croissant and very simple) True, today I could not roll out the dough thinly and during the proofing, the oil flowed, but it did not affect the taste) Thanks to the author of the topic)))
Marinochka, baked according to your recipes many times. I decided to put the croissants not very well chose the time to infuse the dough (set at 12.00). Do I bake at night now or will it last until morning? Please answer now is very important!
Elena111, according to the recipe given in the book by R. Bertine, the dough after kneading is sent to the refrigerator to rise for at least 2 hours, and at least 12 hours:
"Form a ball (see page 29) and use a knife to make a cross-shaped cut on top (1). Sprinkle a bowl with a little flour and place the dough there. Cover the bowl with a freezer bag, secure with an elastic band and send to the refrigerator to rise for at least 2 hours, and best of all - at night (for 12 hours) ".
... Accordingly, you can adjust the time to be in time with the baked goods. If you don't have time for baking, then croissants can be frozen after shaping or after proofing:
"There are three ways to freeze croissants. First, after shaping before proving, in this case, after removing the croissants from the refrigerator, you will first need to defrost and then let them stand. Second, after proving, greasing them with an egg before freezing.They can be baked the next morning without defrosting at a temperature of 220about C for 18-20 minutes. Finally, the third option is to bake the croissants, let them cool and ready to go to the freezer. Then it will be enough to put them in a hot place for a few minutes (200about C) the oven to make them crispy. "
... I used the first method to freeze croissants.
When shortening the time for fermentation of the dough, pay attention to the temperature of the oil - it should correspond to the temperature of the dough, that is, the butter should also be well cooled. Cooling the dough and butter to the same low temperature before combining makes rolling work easier, oil does not leak and the cold dough stays firm and does not stick to the work surface.
Also, do not reduce the proving time by increasing the temperature. The author recommends leaving the dough pieces for 2 hours.
"Don't try to speed up the proofing process: if the temperature is too high, the oil will flow and the croissants will not be puffy, but heavy and greasy."

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