These small batch mini croissants make 12 ultra flaky & buttery pastries that are truly a labor of love and just what you need for your next brunch!
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These small batch mini croissants are the perfect recipe if you've been wanting to challenge your baking skills and learn how to make homemade croissants! It is quite a long process, so I have supplemented the instructions with plenty of step-by-step photos. If you're up for the challenge, you'll be rewarded with 12 small buttery pastries that taste like they came fresh from a professional bakery!
Ingredients
- Water: You'll need about ⅔ cup of lukewarm water for the croissant dough.
- Yeast: You can use active dry or instant yeast.
- Sugar: You'll need a bit of granulated sugar to help activate the yeast.
- Malt Powder: Non-diastatic malt powder is added primarily for flavor, and to help keep the interior soft for longer. I like to use King Aruthur's.
- Butter: The butter is truly the most important ingredient in this recipe - be sure to use a high-quality brand! Kerrygold is my go-to.
- Flour: You'll need all-purpose flour for the dough, as well as for the butter block to keep the butter from melting during the lamination process.
Instructions
Croissants can be daunting with all of the folding, rolling, and chilling. Don't stress, I've broken down the recipe, lamination process, and shaping with step-by-step photos! I highly recommend looking over these and reading the recipe card all the way through before starting.
FAQ
What is the lamination process?
Laminating dough is the process of rolling and folding dough with a butter block multiple times to achieve hundreds of layers dough & butter. These layers are essential to achieving ultra flaky croissants. As the croissants bake, the butter layers create steam and push the dough layers upwards, creating flakes of buttery goodness!
Kitchen equipment:
- Stand mixer: In order to properly knead the croissant dough, you need a stand mixer and a dough hook.
- Rolling pin: To roll this dough out and give the croissants layers, you'll need a solid rolling pin!
- Pastry brush: I like to use a pastry brush for brushing excess flour off of the dough. You'll also need one for the egg wash.
- Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!
How long do these croissants last?
These croissants are best enjoyed the day they are made but can be stored at room temperature for 2-3 days or in the freezer for up to 3 months.
Baking in grams
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
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