{Croissants} – Croissante cu unt


My first encounter with pate feuilletee happened years ago and let’s just say that it didn’t end up with the best results. But it did leave me with the feeling that viennoiserie was just not for me. So for the years to come I completely avoided making any sort of puff pastry thinking that the amount of work involved is not necessarily worth it at the end of the day. But oh boy, how wrong was I! It took 2 days and over half kilogram of butter to make me realize that homemade puff pastry is million times better than any store-bought dough, not just in terms of taste (real butter does wonders in terms of taste, trust me!), but also in terms of texture. Plus, let me say this loud and clear – making pate feuilletee may be time consuming, but it’s incredibly therapeutic as well! I found myself looking forward to checking my dough, to laminating it and checking that beautiful layering. I did tests, checked texture, took temperatures, I felt happy, I felt motivated! Somehow, these croissants managed to light a spark where I thought there was none!


I’ve had my eyes on croissants for a very long time. I kept seeing these gorgeous pictures of croissants on Antonio Bachour’s Instagram account and I felt motivated to give them a try. Sure, mine are miles miles away from his, but hey, it’s my first time actually making croissants from scratch so allow me to be proud of what I’ve achieved. I do look up to him and I won’t stop until my croissants will be just as puffed up and impressive! It’s a promise I’m making to myself today and at the same time a challenge for my pastry skills. I will get there!


Croissants are challenging to make, no doubt about that, but here’s a few tips and tricks to ease your work:

  • don’t rush the dough – keep count of the time it spends in the fridge and follow the recipe. If the dough or butter are not cold enough, it will be difficult to roll.
  • allow the dough to rise properly, following the time indicated in the recipe – this is crucial if you want fluffy, airy croissants.
  • use a mix of bread flour and all-purpose flour to achieve the right amount of gluten – I used a local stronger flour, but some people say that French flour works the best. I have yet to test other types of flour.
  • the preferment adds not just a better taste to the final dough, but it also makes it more elastic.
  • detrempe is the term used for the dough (without the addition of butter, before laminating it)
  • brushing the croissants twice with egg wash will yield a better crust.
  • the taste and flavor of your butter surely impacts the final taste of the croissants so use a good quality butter.
5.0 from 6 reviews
Recipe adapted after Wayne Gisslen
Serves:: 30 croissants
  • 200ml water (see Notes)
  • 40g fresh yeast (or 16g active dry yeast)
  • 150g all-purpose flour
  • The preferment from above
  • 80g white sugar
  • 25g salt
  • 350ml milk
  • 70ml water
  • 600g bread flour
  • 350g all-purpose flour
  • 600g butter, softened (see Notes)
You will also need:
  • 2 eggs
  • 1 tablespoon milk
  1. Combine the three ingredients and mix well with a spoon. Cover with plastic wrap and allow to rise at room temperature for 15 minutes.
  1. Mix the sugar, salt, milk and water in the bowl of your stand mixer until the sugar and salt dissolve completely.
  2. Add the preferment, bread flour and all-purpose flour and mix with a spoon to combine well.
  3. Turn your mixer on and knead on low speed for 2 minutes, then on medium speed for 3 minutes. Don't mix longer than this - we don't want to develop too much gluten. If you're doing this by hand, knead for a maximum of 8 minutes.
  4. Cover the bowl with plastic wrap and allow to rise for 1 hour.
  5. Remove the dough from the bowl on a floured working surface and shape it into a 40cm square for now.
  6. Sprinkle lightly with flour and roll into a rectangle that has between about 1cm thickeness.
  7. Take your softened butter and spread it over two-thirds of the dough, leaving one third clean and exposed for now. Dust off the flour if needed then fold the unbuttered third over the butter. Fold the remaining third (buttered) on top. This is called a simple fold.
  8. Wrap the dough into plastic wrap and place it in the fridge for 1½ hours.
  9. Remove the dough from the fridge and place it on a floured working surface, making sure it's turned to 90 degrees compared to how it was when you folded the first time.
  10. Roll the dough into a rectangle that has about 1cm thickness. Be gentle while rolling - the risk of tearing the dough apart is high. Always roll in one direction - lengthwise.
  11. Complete one simple fold as described above then place the dough back in the fridge for 1 hour.
  12. Repeat the simple fold process 2 more times, remembering to turn the dough 90 degrees before rolling.
  13. Wrap the dough with plastic wrap and place in the fridge overnight.
  14. The next day, remove the dough from the fridge and place it on a floured working surface.
  15. Roll it into a rectangle that has about 40x110cm. If the dough resists or shrinks back during rolling, fold it and place it in the fridge to relax for 20 minutes then unfold and continue rolling.
  16. Cut the dough into strips of 20cm width then cut it into triangles as shown below.
  17. Roll each triangle into a croissant: start by making a small cut at the bottom of the triangle then roll the two wings obtained by moving your hands outwards from the center. While rolling, gently pull the tip of the triangle to slightly elongate it. Continue rolling until you reach the end.
  18. Place the croissants in a baking tray lined with baking paper, making sure they have enough space to rise and bake.
  19. Mix the eggs with milk then brush the croissants with a thin layer of egg wash - this is only the first coating.
  20. Allow the croissants to rise at room temperature (22-26C) for about 2 hours. To test if they are proofed enough, gently shake the pan - if the croissants seem to wiggle, they are ready for the oven.
  21. Brush the croissants once again with egg wash - be gentle as they can easily be deflated at this point.
  22. Bake in the preheated oven at 190C (fan oven on) for 6 minutes, then lower the temperature to 170C for another 10 minutes. The final croissants should be golden brown and crispy. If they're not, continue baking a few more minutes. The ideal temperature and baking time can only be learnt by trying, especially since every oven is different.
  23. They are best eaten fresh, but they can be frozen as well. Simply re-heat them when you want a warm, buttery croissant for breakfast!
- The water used for the preferment, as well as the milk and remaining water for the detrempe should be room temperature, considering that your room temperature doesn't go higher than 22C.
- The butter used for beurrage should be slightly soft, easy to spread, but still a bit cold to the touch. Don't be tempted to heat it in the microwave!
- Sift the flours before using.
pate feuilletee

How to do the first simple fold

cutting croissants

How to cut croissants


Prima mea intalnire cu aluatul foietat/laminat s-a intamplat acum ceva ani, iar rezultatul a fost departe de ceea ce ma asteptam. Am concluzionat atunci ca acest tip de aluat nu e pentru mine, ca nu-mi iese si pace. Si nici ca am mai avut curaj sa-l incerc in anii care au urmat. Mi-au trebuit doua zile si mai bine de jumatate de kilogram ca sa realizez ca acest tip de aluat, desi migalos, merita orice secunda pe care o petreci in bucatarie! Gustul si textura finala a croissantelor e mult peste orice am cumparat vreodata de pe piata!

Sa nu credeti insa ca aceste croissante sunt perfecte. Graba strica treaba mereu si acesta reteta nu a fost lipsita de peripetii si mici greseli, toate plecand de la faptul ca am incercat sa grabesc timpii de asteptare. Nu faceti ca mine! Lasati aluatul la rece cat trebuie, permiteti-i sa creasca pana atinge volumul maxim, realizati impaturirile la timp!


Pentru a obtine croissante perfecte trebuie sa stiti urmatoarele:

  • nu va grabiti si nu incercati sa scurtati sau sa sariti pentru pasii de pregatire si impaturire ale aluatului.
  • folositi un amestec de faina alba, normala, pentru uz general si o faina mai puternica, cu un continut ridicat de gluten, denumita adesea faina pentru patiserie/pizza/paine.
  • scopul maialei nu este neaparat acela de a testa drojdia, cat mai degraba acela de a imbunatati gustul produsului final si de a da mai multa elasticitate aluatului.
  • detrempe este termenul pentru aluatul de baza, inainte de a-l lamina cu unt.
  • folositi apa si lapte la temperatura camerei, avand grija ca aceasta sa nu depaseasca 22-26C – temperaturile prea mari ingreuneaza lucrul cu acest tip de aluat deoarece untul incepe sa se topeasca.
  • cerneti faina inainte de a o folosi
  • nu va speriati de cantitatea de sare – cantitatea de aluat obtinuta este destul de mare, iar sarea este exact cat ii trebuie pentru a obtine un aluat echilibrat.
  • untul folosit pentru beurrage trebuie sa fie moale, dar inca usor rece la atingere. In niciun caz nu il incalziti la microunde sau lasati pe masa prea mult timp!
  • aluatul pentru croissante este diferit de aluatul de foietaj folosit pentru palmieri de exemplu, acesta din urma neavand in compozitie drojdie.
  • se practica des ugerea croissantelor de doua ori cu ou, acest lucru producand o crusta mult mai buna.
  • intindeti aluatul intodeauna doar pe lungime.
  • untul e un factor important in determinarea gustului final al croissantelor, asa ca folositi un unt de calitate si sub nicio forma nu inlocuiti cu margarina sau alti inlocuitori!

5.0 from 6 reviews
Croissante cu unt
Serves:: 30 croissante
  • 200ml apa
  • 40g drojdie proaspata (sau 16g drojdie uscata)
  • 150g faina alba
  • Maiaua de mai sus
  • 80g zahar alb
  • 25g sare
  • 350ml lapte
  • 70ml apa
  • 600g faina pentru paine (cu continut ridicat de gluten)
  • 350g faina alba
  • 600g unt, temperatura camerei
Veti mai avea nevoie si de:
  • 2 oua
  • 1 lingura de lapte
  1. Combinati ingredientele in bolul mixerului si amestecati pana la omogenizare. Dati deoparte 15 minute – veti observa ca amestecul incepe sa creasca.
  1. Combinati zaharul, sarea, laptele si apa intr-un vas si amestecati pana zaharul se topeste complet.
  2. Adaugati maiaua si faina, apoi mixati 2 minute la viteza mica si 3 minute la viteza medie. Nu mixati aluatul prea mult. Daca framantati de mana, nu depasiti 8 minute de framantat.
  3. Acoperiti bolul cu folie alimentara si lasati la crescut 1 ora la temperatura camerei (22-26C).
  4. Puneti aluatul pe suprafata de lucru usor infainata si dati-I forma unui patrat de aproximativ 40cm latime/lungime.
  5. Presarati cu putina faina (intotdeauna lucrati cu putina faina – nu incarcati aluatul mai mult decat e necesar) si intindeti aluatul intr-un dreptunghi cu grosime de aproximativ 1cm.
  6. Luati untul moale (aveti grija sa nu fie incalzit peste masura – ideal ar fi sa se simta inca usor rece la atingere, desi maleabil si usor de intins) si intindeti-l peste ⅔ din aluat, lasand ⅓ libera.
  7. Trageti cu grija treimea de aluat neunsa cu unt peste untul intins peste aluat, apoi finisati acoperind acest aluat cu treimea ramasa (unsa cu unt). Acesta se numeste impaturire simpla. Infasurati aluatul in folie alimentara si dati la rece 1 ½ ore.
  8. Puneti aluatul pe masa de lucru exact in aceeasi directie, apoi intoarceti-l la 90 grade in comparatie cu directia in care l-ati laminat mai devreme. Intindeti aluatul din nou pana atinge o grosime de aproximativ 1cm – intodeauna intindeti doar pe lungime, obtinand astfel fasii lungi de aluat, pastrand aproximativ aceeasi latime de la inceput. Efectuati inca o impaturire simpla ca mai devreme, apoi dati la rece 1 ora. (verificati fotografiile de mai sus pentru a vedea cum se realizeaza impaturirile)
  9. Repetati inca 2 impaturiri simple, apoi infasurati aluatul in folie si dati la rece peste noapte.
  10. A doua zi, scoateti aluatul de la rece si asezati-l pe o suprafata infainata usor. Intindeti aluatul intr-un dreptunghi de aproximativ 40cm latime si 110cm lungime, avand o grosime de apoximativ 0,5cm. Daca aluatul se intinde greu si se retrage in timp ce il intindeti, impaturiti-l usor si dati-l la rece 20 minute pentru a se relaxa, apoi continuati intinderea.
  11. Taiati 2 fasii de aluat de 20cm latime apoi taiati fiecare fasie in triunghiuri cu baza de aproximativ 12cm.
  12. Faceti o taietura mica la baza tringhiului (1-2cm adancime e suficient), apoi rulati croissantele cat mai strans posibil, intinzand usor varful tringhiului pentru a-l lungi. Aveti grija sa inlaturati excesul de faina cu o pensula inainte de a rula.
  13. Asezati croissantele intr-o tava tapetata cu hartie de copt, avand grija sa lasati suficient spatiu intre ele pentru a le permite sa creasca.
  14. Bateti cele doua oua cu laptele apoi ungeti croissantele cu ou.
  15. Lasati-le la crescut la temperatura camerei (22-26C) pentru aproximativ 2 ore. Pentru a testa daca sunt crescute suficient, miscati usor tava – daca croissantele joaca usor ca un jeleul, sunt pregatite pentru copt.
  16. Ungeti croissantele a doua oara cu ou apoi coaceti in cuptorul preincalzit la 190C cu ventilatie pentru 6 minute, apoi reduceti temperatura la 170C pentru inca 10 minute sau pana croissantele sunt aurii uniform si au o crusta crocanta, in timp ce la interior sunt bine crescute, uniforme. Tineti cont insa de faptul ca fiecare cuptor e diferit, astfel incat timpul de coacere si chiar temperaturile ar putea fi putin diferite.
  17. Sunt perfecte calde, insa pot fi congelate dupa coacere. Pentru a le servi, pur si simplu reincalziti-le in cuptor timp de 2 minute pana redevin crocante.



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  1. I do occasionally make my own puff pastry and although time consuming, it is definitely worth it. I usually make a large batch and freeze half of it for another time. Your croissants look amazing and incredibly professional, Oana! x

    • Thank you, Louise! Freezing it is a great idea – large batches seem easier to work with during the laminating part. Plus, considering all the time you spend, is really not worth making a small batch to use right away.

  2. You are Amazing. Those croissants looks perfect.
    I made them a few before a while back when I was in school, it’s not easy. and i failed.
    I really admired you for that

    • Thank you!

      Don’t give up – sometimes things don’t go as planned, but as I learnt time and time again, in the pastry world it can only get better!

  3. Daca as face aluatul vineri si sâmbătă dimineață sa plec cu el la un drum de 4 ore, as avea vreo șansă să mai iese ceva???? Arată delicios.

    • Mirabela, poti sa-l faci si sa-l congelezi, apoi sa-l infoliezi bine si sa-l pui intr-o cutie cu niste pungi cu gheata. Ar trebui sa fie ok chiar si 4 ore.

  4. buna ,Olguta!
    faina pt paine este cea 000 si cea alba? ai putea sa-mi spui ce tip de faina ai folosit? Eu folosesc de ani de zile doar faina 000 de Dobrogea si drojdie de obicei uscata. Multumesc anticipat