Classic French Croissant

Bowls, Measuring Cups & Spoons, Rolling Pin, Baking Sheet with Parchment Paper or Silicone Baking Mat

15 minutes

35 minutes

French

Croissant, French, Pastry, Single Serving

Dessert

Baking

Vegetarian

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2 tablespoons of warm milk (30 ml)

1 teaspoon of sugar (5 g)

1/4 teaspoon of active dry yeast (1.25 g)

2 tablespoons of butter (30 g)

1/2 cup all

purpose flour (60 g)

1/4 teaspoon salt (1.25 g)

In a small bowl, mix together the warm milk and sugar until the sugar is dissolved. Sprinkle the yeast over the top and let it sit for 5 minutes until it starts to foam.

In a separate bowl, mix together the butter and flour until it forms a crumbly texture. Add in the salt and mix until combined.

Pour in the yeast mixture and knead until it forms a dough ball. Cover with plastic wrap and let it rest for 10 minutes at room temperature.

On a lightly floured surface, roll out the dough into an 8-inch circle about 1/4 inch thick. Cut into 8 equal wedges and roll each wedge up from the wide end to form crescent shapes. Place on a baking sheet lined with parchment paper or a silicone baking mat and let them rise for another 10 minutes at room temperature before baking at 375°F for 20 minutes or until golden brown on top.

Calories – 350 kcal, Fat – 18 g, Carbohydrates – 37 g, Protein – 6 g

This recipe provides an easy way to make one serving of classic French croissants from scratch using just a few simple ingredients like warm milk, sugar, active dry yeast, butter, all-purpose flour and salt! The dough is rolled out into an 8-inch circle before being cut into 8 equal wedges that are then rolled up from the wide end to form crescent shapes before being baked at 375°F for 20 minutes or until golden brown on top!

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The region of the Loire Valley is known for its wine and goat cheese, such as Sancerre and Crottin de Chavignol.