CroissantAs it is only Monday I understand if you are not ready to talk about the weekend. It went by too fast, right? Seems like forever til the next one. Sigh.

I worked the whole weekend and have today off. It is a little bit of a novelty to have a Monday off knowing that most people are in work. After a busy week and weekend in work I was in need of some proper sleep. So at 11 am I woke up this morning feeling like a whole new person.

A few chores and errands out of the way and the whole day to myself. Kitchen is calling. I need to bake. But trying to be good and healthy does not go very well with my sudden urge to whip up something chocolaty. I am sure we have all been there.

The solution;  Start planning for the weekend. Make the freezer your best friend. It might sound crazy, even forbidden to think of food 5 days ahead. It is not. It is totally allowed.

My latest project has been involving a lot of layers of dough, plenty of butter and clearing space out in the freezer. I have been making croissants. Who can resist the buttery flakiness of a freshly baked croissant?

The idea is to spend some time in the kitchen early in the week, preparing for an easy, quick way to present a beautiful weekend breakfast.

Making croissants from scratch is a bit of a project and might scare some people off. It took me 27 years and a course at Cordon Bleu, Paris to master it. But I am pretty sure you are all faster than me so go ahead and give it a try at least. I will give you a good tutorial for how to get that dough right. I would still go ahead with the recipe below though. It is straight from France after all…

Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: French
Serves: 20
  • 600g flour, plain
  • 70g caster sugar
  • 8g salt
  • 360ml milk
  • 24g fresh yeast
  • 60 melted butter, unsalted
  • 280g butter, unsalted
  1. Dissolve yeast in milk.
  2. Whisk in butter and sugar.
  3. Add flour and salt, mix lightly til it comes together.
  4. Let the dough rest for 10 minutes in room temperature, covered in clingfilm.
  5. Knead the dough by hand for a couple of minutes.
  6. Cover the dough in clingfilm and let it rest in the fridge over night.
  7. Roll out the dough to a large rectangle. Place butter on one half and fold the other half of dough on top.
  8. Roll again to a long rectangle. Fold in thirds by bringing the bottom up and the top down over it.
  9. Repeat previous step twice.
  10. Chill dough again.
  11. Roll the dough to a long rectangle, about ½ cm thin.
  12. Cut out triangles and roll together to croissant shapes.
  13. Freeze the croissants on a tray.
  14. When frozen place the croissants in plastic bags and keep in the freezer til the day before you want to cook them.
  15. Place croissants on a tray lined with baking parchment. Cling film and keep in the fridge over night. In the morning take the croissants out and let proof in room temperature for about 2 hours.
  16. Bake on 180 degrees for 15-20 minutes or until dark golden brown.



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