French croissant


12 Item(s)

  • Flour - 250 g
  • Salt - 6 g
  • Powder sugar - 30 g
  • Whole milk - 120 ml
  • Yeast - 8 g
  • Unsalted butter - 110 g


In the Masterchef Gourmet stainless steel bowl, combine the flour with the salt and powder sugar.

In a small bowl, mix the milk with the yeast and allow to cool then pour the mixture gradually over the previous ingredients.

Mix well on medium speed using the dough hook until you get smooth dough then add 20 g of butter and knead until your dough won’t stick anymore.

Put the dough in a bowl and cover with a damp cloth to rest overnight.

Spread the dough on a solid floured surface and shape it into the form of an X.

Place 90 g of previously flattened butter in the center of the X.

Fold each angle toward the center to make a square and spread the dough lengthwise using a rolling pin.

Fold the dough in thirds bringing the upper part of the dough toward its center then cover it with the lower part to seal and form a rectangle.

Leave to rest for 30 minutes then roll your dough lengthwise again.

Repeat the same step 3 times leaving to rest for 30 minutes after each time, brushing any excessive flour.

Stretch the dough to 6 mm thick then cut into 6 rectangles.

Cut each rectangle diagonally to get 2 triangles.

Roll each triangle from bottom to top then put on your baking sheet.

Repeat with the rest then cover and leave to rest for an hour.

Bake in a 200 degrees C preheated oven for 20-25 minutes.

This recipe can be made with