Uploaded May 2020 | Updated September 2026, 2 days ago

---

Learn on Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on

This Croissant recipe is not a quickly-made easy one. It’s a recipe of the famous pastry Chef Dominique Ansel (the inventor of Cronuts). It takes more than 3 days and involves making of a proper laminated pastry with 27 layers and growing of a Croissant starter / levain.
But it’s totally worth it! Check out this video with detailed guidance and let me know what you think.


Here’s the recipe for CROISSANTS (makes 11):
- 12 g Active dry yeast
- 5 g Sugar
- 203 g Water
- 560 g Unbleached Bread flour
- 29 g Butter (83-85% fat)
- 72 g Sugar
- 29 g Egg
- 15 g Cream (35% fat)
- 12 g Kosher salt
- 68 g Croissant levain
- 284 g Butter (83-85% fat) [FOR LAMINATING]