FrenchCakes & baking
How to Make Croissants (and Pain au Chocolat!)
Making croissants and pain au chocolat is a project, but a rewarding one. This recipe starts with a simple yeast dough that needs a long, cold rest. That initial chill helps the dough develop flavor and makes it easier to work with when you're ready to laminate all that butter in. The result is a batch of flaky, buttery pastries that are worth the wait.
Method
4 steps · 2 days total
- 01
Combine Dry Ingredients
Combine the 4 cups flour, 1/3 cup granulated sugar, 3 tablespoons butter, 2 1/4 teaspoons yeast, and 1 1/2 teaspoons salt in the bowl of a stand mixer fitted with a dough hook.
