Andrew’s Croissants

Andrew's Croissants

There’s nothing better here in France, then rocking up in the early morning to your local Boulangerie and picking up a delicious buttery croissant. But unfortunately not every one can do this. So I’ve got one better. Here is my recipe for delicious croissants that you can make at home yourself. Freeze them before baking and then all you need to do is the night before take however many out of the freezer to defrost that you want the next day and then when you get up in the morning pop them in the oven. Delicious. 

Nothing better than a homemade buttery croissant.



250g all purpose flour 
7g dried yeast
140ml water
25g unsalted butter
6g salt 
25g sugar 
1 egg yolk
1 tbsp water


150g unsalted butter

When you get to this stage if you have too many freeze them.


  1. Day before take the butter for the turns and between two sheets of plastic wrap roll it out to a square shape at least 10cm wide, place in the fridge until the following day 
  2. In a large bowl place the flour and make a well in the centre of the bowl
  3. Put the yeast and a little of the water in this well to dissolve the yeast as you mix it lightly together
  4. Add the rest of the water then the butter, salt and sugar and mix together until well combined. 
  5. Take this out and roughly whack this against the bench a few times to release the glutens then form into a ball
  6. Place this on a lightly floured surface and roll out to a rectangle shape and then fold in on itself from one end to half way and then the bottom end over this. 
  7. Wrap with plastic wrap and place in the fridge for 25 mins
  8. Take out of the fridge and roll on a lightly floured surface to form a large rectangle or square, make sure this is twice as large as the butter that’s in the fridge. 
  9. Place the butter in the fridge on top of this and fold over the edges of the pastry
  10. Roll this out into another rectangle and the fold again. Top to the middle then the bottom over this. Press down three times once at the top, once in the middle and once with the rolling pin then press your thumb into a corner once and wrap and put in the fridge for 20 minutes.
  11. Take this out and roll again to a rectangle shape and again repeat the process on no 10. This time press your thumb into a corner twice, wrap and put in the fridge for another 20 minutes. 
  12. Finally take out a third time and repeat the turns above and press your thumb into a corner three times, wrap and put in the fridge for at least 20 minutes or until you need to use. 
  13. Preheat the oven to 170’c 
  14. Take the pastry out of the fridge and roll out to a large rectangle
  15. Cut off the sides to make straight and then diagonally cut triangles 
  16. Stretch slightly the bottom larger end of the triangle then place on a counter and roll this end towards the tiny pointy end
  17. Place on a baking tray
  18. At this stage if you aren’t cooking all of them today then place any left over croissants in a ziplock bag or freezer airtight container and place in the freezer
  19. Mix the egg yolk with a tablespoon of water then lightly brush the tops of the croissants
  20. Bake until golden brown, around 10 minutes depending on your oven

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