Jul 14 2026
Restaurants›Cafeneo›Croissants Recipe

Croissants Recipe

Inspired by Cafeneo
Time4h
Serves12

Make Croissants Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough Ingredients

Butter Layering Ingredients

Egg Wash

Method

Dough Preparation

  1. 1

    Mix the Dry Ingredients

    In a large mixing bowl, combine 4 cups of all-purpose flour, 1 tsp of salt, 2 tbsp of sugar, and 2 tsp of instant yeast. Whisk together until well mixed.

  2. 2

    Combine Wet Ingredients

    In a separate bowl, mix together 1 cup of warm milk, 1 cup of warm water, and 1 tbsp of melted unsalted butter. Ensure the mixture is warm, not hot.

  3. 3

    Form the Dough

    Gradually add the wet mixture to the dry ingredients, stirring until a shaggy dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.

  4. 4

    First Rise

    Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour or until it has doubled in size.

Butter Layering

  1. 5

    Prepare the Butter

    While the dough is rising, take 1 cup of cold unsalted butter and place it between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a rectangle about 1/2 inch thick.

  2. 6

    Chill the Butter

    Refrigerate the rolled-out butter for at least 30 minutes to keep it cold and firm.

Shaping and Baking

  1. 7

    Incorporate Butter into Dough

    Once the dough has risen, punch it down and roll it out into a large rectangle. Place the chilled butter in the center of the dough and fold the edges over to encase the butter completely.

  2. 8

    Roll and Fold

    Roll the dough into a long rectangle about 1/4 inch thick. Fold it into thirds like a letter. Wrap it in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times.

  3. 9

    Shape Croissants

    After the final chill, roll the dough out into a large rectangle again. Cut it into triangles. Starting from the base of the triangle, roll it up toward the tip to form a croissant shape.

  4. 10

    Second Rise

    Place the shaped croissants on a baking sheet lined with parchment paper. Cover them with a cloth and let them rise for about 1 hour until they have doubled in size.

  5. 11

    Prepare Egg Wash

    In a small bowl, whisk together 1 large egg and 1 tbsp of milk. Brush the egg wash over each croissant before baking.

  6. 12

    Bake the Croissants

    Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes or until golden brown and flaky. Let them cool slightly before serving.

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