Pearl Baker Croissant Recipe
Served with brie and house made jam
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Croissant Dough
Brie and Jam
Method
Croissant Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until foamy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth.
- 5
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
- 6
Roll and Fold
On a floured surface, roll out the chilled dough into a rectangle. Spread the softened butter evenly on two-thirds of the dough, then fold the unbuttered third over the buttered part. Fold the remaining third over the top, creating a packet. Roll out again and repeat the folding process 3 times.
- 7
Shape the Croissants
After the final fold, roll the dough out to about 1/4 inch thick. Cut into triangles and roll each triangle from the base to the tip to form croissants. Place on baking sheets lined with parchment paper.
- 8
Proof the Croissants
Cover the croissants with a clean cloth and let them rise in a warm area for about 1-2 hours until doubled in size.
- 9
Bake the Croissants
Preheat the oven to 375°F (190°C). Bake the croissants for 15-20 minutes or until golden brown.
Brie and Jam Preparation
- 10
- 11
Prepare the Brie
Slice the brie cheese into wedges and arrange on a serving platter.
- 12
Serve
Once the croissants are baked and slightly cooled, serve them warm alongside the brie and house-made jam.