Try these delightful Flaky Butter Croissants. Enjoy the flaky, buttery perfection of homemade butter croissants. This classic French pastry is a labour of love, but the results are well worth the effort. Click here for full recipe.

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Ingredients
Instructions

Flaky Butter Croissants

Dessert & Sweets
Cake & Cookie
Home Baking
European
Breakfast

Enjoy the flaky, buttery perfection of homemade butter croissants. This classic French pastry is a labour of love, but the results are well worth the effort.

4 hr 20 mins

12 croissants

Ingredients

    Add to shopping list

    Instructions

    Making the Dough

    • In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast on one side of the bowl.

    • Warm the Emborg Organic Milk slightly (to about 37°C) and whisk in the egg. Pour this mixture into the dry ingredients and mix until a dough forms.

    • Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

    • Roll the dough into a rectangle (about 30x20 cm). Place the slices of cold Emborg Unsalted Butter evenly over two-thirds of the dough.

    • Fold the dough into thirds, like a letter: fold the unbuttered third over the middle third, then fold the remaining third over the top.

    • Roll the dough out again to a 30x20 cm rectangle and repeat the folding process. Wrap the dough in cling film and chill for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.

    Shaping the Croissants

    • After the final chill, roll the dough out to a large rectangle (about 60x30 cm) and cut into 12 triangles.

    • Starting from the wide end of each triangle, roll the dough towards the point to form a crescent shape.

    • Place the croissants on a baking tray lined with parchment paper. Cover with a clean tea towel and let rise for 1-2 hours, or until doubled in size.

    Baking the Croissants

    • Preheat your oven to 200°C (180°C fan).

    • In a small bowl, whisk together the egg and Emborg Organic Milk to make the egg wash. Brush the croissants with the egg wash.

    • Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky

    For an extra touch of luxury, add a piece of dark chocolate to the centre of each triangle before rolling them up. This will create a delicious pain au chocolat-style. Enjoy your croissants fresh out of the oven for the best flavour and texture!

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    emborg
    4 hr 20 mins
    12 croissants

    Flaky Butter Croissants

    Enjoy the flaky, buttery perfection of homemade butter croissants. This classic French pastry is a labour of love, but the results are well worth the effort.
    Flaky Butter Croissants - Emborg Philippines


    12 croissants

    Ingredients

      Add to shopping list

      Instructions

      Making the Dough

      • 1. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast on one side of the bowl.

      • 2. Warm the Emborg Organic Milk slightly (to about 37°C) and whisk in the egg. Pour this mixture into the dry ingredients and mix until a dough forms.

      • 3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

      • 4. Roll the dough into a rectangle (about 30x20 cm). Place the slices of cold Emborg Unsalted Butter evenly over two-thirds of the dough.

      • 5. Fold the dough into thirds, like a letter: fold the unbuttered third over the middle third, then fold the remaining third over the top.

      • 6. Roll the dough out again to a 30x20 cm rectangle and repeat the folding process. Wrap the dough in cling film and chill for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.

      Shaping the Croissants

      • 1. After the final chill, roll the dough out to a large rectangle (about 60x30 cm) and cut into 12 triangles.

      • 2. Starting from the wide end of each triangle, roll the dough towards the point to form a crescent shape.

      • 3. Place the croissants on a baking tray lined with parchment paper. Cover with a clean tea towel and let rise for 1-2 hours, or until doubled in size.

      Baking the Croissants

      • 1. Preheat your oven to 200°C (180°C fan).

      • 2. In a small bowl, whisk together the egg and Emborg Organic Milk to make the egg wash. Brush the croissants with the egg wash.

      • 3. Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky