Savoury variation
Haggis and sausage
1 image
Viennoiserie guide
A photo-first record of the laminated pastries coming out of the kitchen: croissants first, followed by a few sweet and savoury variations.
The main event
Croissants
All of the croissant images in one place — from full trays to close-ups of the baked layers.
The recipe
Plain croissants
Yield: 15 croissants
Recipe scaler
Scale this formula
This scales the dough, butter block and egg wash together. Sheet dimensions and individual pastry size must be adjusted when the batch changes.
Croissant dough
- bread flour T65
- all-purpose flour T55
- granulated sugar
- salt
- whole milk
- unsalted butter, chilled
- fresh yeast
- as needednon-stick spray
Butter block
- unsalted butter, chilled
Egg wash
- whole eggs
- egg yolks
- milk
Croissant dough
In a mixer fitted with the hook attachment, combine the flours, sugar, salt, milk and butter and mix on low speed. After 1 minute, add the yeast and continue to mix on low speed for an additional 7 minutes. Scrape down the sides of the bowl and mix for 8 more minutes on second speed. Pick the dough (a handful) between the hands and stretch. If it does not break and creates a thin elastic dough, it is perfect.
Prepare a large bowl with non-stick spray. Knead the dough, place it in the bowl, cover with plastic wrap and leave it to rest for 30 minutes at room temperature. Stretch the dough to 50x35 cm and reserve in the freezer overnight.
Butter block
Place a piece of parchment paper on the work surface. Center the butter on the paper. Top with another sheet of parchment paper and pound the top of the butter from the left to right with the help of a rolling pin to begin to flatten it. Continue to flatten the butter until you a rectangular shape of 30x35cm is obtained. Wrap and refrigerate.
Egg wash
Put all the ingredients in a bowl and mix with a hand whisk. Reserve in the refrigerator until ready to use.
Lamination
Start rolling the dough in a rectangular shape, 50x35 cm, while always keeping the edges squared. The dough should be firm to the touch and be at a temperature of approximately 0°C.
Place the cold butter block (6-8°C) and cover 2/3 of the dough. Fold the top of the dough to the center and fold the bottom of the dough over the top. This is called a single turn and will count as the first turn.
Lightly dust the work surface and the top of the dough with flour and turn the dough to a horizontal position. Begin rolling evenly from the top to the bottom. Alternate in both directions to ensure a proper, even lamination. It is important to make sure that the dough has the same thickness throughout its entire length, approximately 5 mm. Always ensure that the dough does not stick to the rolling pin or to the work surface. If so, lightly dust with bread flour.
Now perform a triple turn or fold. Divide the dough mentally in 5 parts. Take the two parts of the opposite sides and fold to the center. Following this, take one of the sides and fold to the center and then cover with the other part of the dough (see the step-by-step photographs). Cover the dough with plastic wrap and leave to rest in the refrigerator for 30 minutes.
Then roll the dough to its final shape. Start by lightly dusting the work surface and the top of the dough with flour. Turn the dough so that the seam is vertical and on your right side, and roll out. Turn the dough to a horizontal position and laminate to a thickness of 3 mm. Trim the edges. Cut the dough into 9x38-cm triangles. Roll up the triangles from the base to the vertex, thus creating the croissants. Spray a sheet pan with non-stick spray, line with parchment paper, and place the croissants allowing some space in between. Leave to proof at 28°C for about 2.5 hours.
Finishing and baking
Preheat the oven to 170°C. Brush the pieces to lightly coat with the egg wash. Bake for 18 minutes. Remove the croissants from the oven and place on a cooling rack.
Recipe photographs · click to enlarge
Lock-in, book fold, single fold
A common way to laminate croissant dough, drawn at typical home-recipe sizes rather than following Bachour’s five-part turn above. One book fold and one single fold turn a single butter layer into 12; rolling only makes them thinner. The section beside the drawing is cut from the same dough, all the way through the roll-up.
PausedStart
Dough sheet40 cmButter block 20 × 20 cm · dough 20 cm widetypical size
Inside the dough
A vertical cut where the line is marked, stretched to fill the panel so every layer shows.
ButterDough
Dimensions & model notes
Sizes are typical rather than from one recipe: a butter block about 20 cm square in dough about 20 × 40 cm, rolled to about 60 cm before each fold, then to 4 mm, and cut into triangles about 10 cm across and 25 cm long. Individual recipes vary.
Dough and butter are drawn at true thickness with idealized, even layers; touching dough layers count as one. The roll-up keeps the triangle’s length, width and thickness and uses a 4 mm core chosen for illustration. It does not model shaping stretch, proofing or baking.
Cocoa détrempe & pain au chocolat
Recipe scaler
Scale this formula
The cocoa sheet is paired with the plain croissant dough after its turns. Scale both formulas by the same multiplier.
Cocoa détrempe
- bread flour
- all-purpose flour
- sugar
- salt
- whole milk
- water
- unsalted butter, chilled
- fresh yeast
- cocoa powder
Glaze
- sugar
- water
- glucose
To finish
- as neededchocolate batons
Cocoa détrempe
In a mixer fitted with the hook attachment, combine the flours, sugar, salt, milk, water, cocoa powder and butter and mix on low speed. After 1 minute, add the yeast and continue to mix on low speed for an additional 7 minutes. Scrape down the sides of the bowl and mix for 7 more minutes on second speed. Pick the dough (a handful) between the hands and stretch. If it does not break and creates a thin elastic dough, it is perfect. Roll the dough in a square shape, wrap in plastic and reserve in the refrigerator overnight. Roll it to the same size as the croissant dough sheet after performing all the turns.
Glaze
Place the sugar, water and glucose in a pot and bring to a boil.
Lamination
Laminate the croissant dough as for the plain croissant and proceed as for the rest of the bicolour viennoiserie. Place the cocoa dough on top of the croissant dough and laminate to 3 mm thick, leaving the cocoa side underneath. Cut 8 × 16 cm strips. Make a few shallow diagonal cuts on the underside of each strip, then turn the cocoa side down. Place a chocolate baton at one end and start rolling. Add a second baton and finish rolling to form the pain au chocolat. Place the pieces on a parchment-lined, lightly sprayed sheet pan and proof at 28°C for 2 hours.
Variations
Croissant variations
Three variations from the same laminated pastry family.
Savoury variation
Ham and cheese
2 images
Sweet variation
Pain au chocolat
5 images
Reference workflow
Old Man Teh’s hand-rolled croissant
A compact, hand-rolling workflow from mixing through baking.
Recipe scaler
Scale this formula
The source describes an approximately 650 g dough. Lamination butter is 27–30% of dough weight; the listed 180 g is the source’s working amount.
Dough
- bread flour
- fresh yeast
- sugar
- salt
- milk powder
- crushed ice
- unsalted butter
Lamination
- lamination butter, approximately
Mixing speedSlow → medium
Mixing time18–22 min
Dough block34 × 20 cm
Butter block17 × 20 cm
Final sheet4 mm
Triangle width9 cm
Temperature note: the source’s parameter box gives a final mixing temperature of 26–28°C, while Step II asks for 24–26°C. Both are retained here so the discrepancy remains visible.
Steps I–II · Mix and rest
- Add the crushed ice first, followed by all the dry ingredients. Mix on slow speed for 3 minutes. Add the fresh yeast; after 30 seconds, incorporate the unsalted butter. Change to second speed and mix for 18–22 minutes.
- Check that the mixed dough is 24–26°C, then shape it into a ball. Rest for 60 minutes at room temperature, at 26–28°C. Shape into a 34 × 20 cm square and rest in the freezer for 60–90 minutes. The dough can be kept frozen for up to 3 days.
Steps III–IV · Lock-in and double fold
- Place the 17 × 20 cm butter block in the middle of the dough. Cut both sides of the dough and place them over the butter. Press gently across the surface with a rolling pin, pinch the sides to seal, then roll to 75 cm long × 18 cm wide.
- Perform a double fold, also called a book fold. Cut the sides to release tension. With the open end facing you, roll to 45 cm or longer, then rest in the freezer for 10–15 minutes.
Steps V–VI · Roll and single fold
- Roll the 45 cm dough to 80 cm long. Wrap and transfer it to the freezer for 10–15 minutes. Remove it and continue rolling in the same direction until it reaches 80 cm.
- Perform a single fold, also called a letter fold. Rotate the dough so the open end faces you. Roll to 45–48 cm long and at least 35 cm wide, with a final thickness of 4 mm. Rest in the freezer for 30–40 minutes.
Steps VII–IX · Divide, proof and bake
- Trim approximately 1 cm from each closed end to expose the layers. Mark 9 cm widths, then trace the midpoint on the opposite side to create alternating triangles. Cut the triangles and shape the croissants.
- Proof for at least 2 hours at 27–28°C. Apply the first egg wash 1 hour into proofing and the second egg wash 10 minutes before baking.
- Bake at 165–175°C for 18–22 minutes.
View the exact source pages
Croissant formula
Scott Megee’s croissant and Danish dough
A scrap-dough formula with one book fold, two single folds and an overnight bulk rest.
Recipe scaler
Scale this formula
The printed base formula makes 1.056 kg dough, with 264 g roll-in butter for a 1.32 kg laminated batch. The source rounds its ingredient lines, so their displayed sum does not exactly equal the printed total.
Dough
- baker’s flour · 100%
- sugar · 10%
- salt · 2%
- dried yeast · 1.2%
- deactivated yeast · 0.08% (a very small pinch at 1×)
- butter · 4%
- water · 31%
- milk · 23%
- scrap croissant or Danish dough · 10% of total dough
Lamination
- roll-in butter · 25% of total dough
To finish
- as neededegg, milk and salt glaze
What is scrap dough? It is unbaked croissant or Danish dough left from trimming and shaping an earlier batch. The offcuts are saved and mixed into the next dough, reducing waste while bringing some already-developed gluten and flavour. Because laminated offcuts can also contain butter, this is not simply extra flour-and-water dough. Scott’s sheet calls for 106 g, or 10% of the printed total dough, but does not specify its age or give a substitute for a first batch.
Method
- Mix for 5 minutes on first speed, followed by 3 minutes on second speed.
- Roll the dough to 12 mm thick, then refrigerate for 16–24 hours.
- Lock in the scaled roll-in butter. Perform one book fold followed by two single folds, resting the dough for at least 15 minutes between every fold.
- Roll to 4 mm thick. Rest on the bench for 10 minutes so the sheet can relax, then cut it into the desired shapes.
- Proof for 2–3 hours at 26°C and 70% relative humidity. Glaze with a mixture of egg, milk and salt.
- Bake in a fan-forced oven at 180°C with 2 seconds of steam for 16 minutes.
Croissant formula
Vincenzo’s Plate croissants
A large bakery batch, laminated with three single turns and shaped from 9 cm triangles.
Recipe scaler
Scale this formula
Scales the dough. Size the butter sheet to cover half of the sheeted dough, and change the tray or sheet size with the batch.
Croissant dough
- whole milk
- whole grain flour
- plain flour
- caster sugar
- cold unsalted butter, cubed
- dry yeast
- salt
Lamination
- 1 sheetunsalted lamination butter, enough to cover half the sheeted dough
To finish
- as neededegg wash
Dough tray60 × 40 cm
Mixing≤ 15 min · ≤ 23°C
Lamination3 single turns
Each turnSheeted to 10 mm
Final sheet5 mm
Triangle base9 cm · 90–97 g
Source notes: the recipe card lists 12 servings, but its dough ingredients alone come to about 3.7 kg and each triangle is cut at 90–97 g, so a full batch makes far more than 12 croissants. It gives no weight for the lamination butter sheet, only that it should cover half the sheeted dough; lamination butter is commonly about a quarter of the dough’s weight. The recipe says its three turns give 37 layers; three stacked thirds of a dough–butter–dough sheet give 27 butter layers between 28 of dough, as the animation below counts.
Day 1 · Mix, shape and chill
- Chill the mixer bowl and dough hook first. Pour in the milk, add both flours, the sugar and the butter, then add the yeast and the salt on opposite sides of the bowl.
- Mix with the hook on low speed until everything combines, then increase the speed. Mix for no more than 15 minutes and keep the dough at or below 23°C.
- Knead briefly on the bench into a smooth ball. Cover with plastic wrap and rest for 20–30 minutes, until slightly puffy but not gassy.
- Roll it into a rectangle on a 60 × 40 cm tray lined tightly with plastic wrap. Roll diagonally from the centre into each corner, then ease the dough out until it fills the tray.
- Press plastic wrap onto the surface so no air is trapped. Freeze for 1–2 hours, then refrigerate overnight, at least 12 hours.
Day 2 · Lock in the butter
- Pass the butter sheet through the sheeter. Freeze the dough for about 30 minutes (less with ordinary commercial butter) until it reaches about 1°C: pliable and elastic, but not soft.
- Sheet the dough out and lay the butter sheet over one half. Fold any trimming on the near side over it, then cut off the uncovered half and lay it on top with the edges even. Press lightly: dough, butter, dough.
Day 2 · Three single turns
- Sheet to 10 mm. Cut the sheet into three equal pieces and stack them.
- Sheet again, longer and thinner, and trim the uneven ends. Cut into three equal pieces and stack them into a clean, aligned block. Wrap in baking paper and chill for up to 30 minutes.
- Sheet to 10 mm, cut and stack a third time. Wrap tightly, then freeze for up to a week, or chill and freeze for 30 minutes before the final sheeting.
Shape, proof and bake
- Sheet back and forth to 5 mm, turning the dough 90° between passes, then even it out with a rolling pin.
- Mark 9 cm along the edge and cut long triangles on the diagonal, alternating direction; each should weigh 90–97 g. Rest them for 15 minutes on a lined tray under baking paper.
- Stretch each triangle gently and roll it from the wide end to the tip. Set it down with the tip centred underneath and press so it holds.
- Proof at 28°C and 85% humidity for 2–2.5 hours. Brush egg wash over the top only, not the cut layers.
- Bake on the conventional setting at 170°C with 100% humidity for 10 minutes, then at 160°C for 10–11 minutes. Cool so the pastry sets; reheat leftovers for about a minute at 180–200°C.
Three single folds
Vincenzo’s Plate laminates with three single turns. Each takes a 10 mm sheet to a third of its length and three times its thickness, so one butter layer becomes 3, then 9, then 27. The section beside the drawing is cut from the same dough, all the way through the roll-up.
PausedStart
SheetButter covers ½The dough was chilled flat on a 60 × 40 cm tray, then sheetedfrom the recipe
Inside the dough
A vertical cut where the line is marked, stretched to fill the panel so every layer shows.
ButterDough
Dimensions & model notes
From the recipe: 10 mm before each turn, 5 mm at the end and 9 cm triangle bases. It gives no lengths, so the ruler shows each roll relative to its start. The drawing assumes the dough is sheeted to twice the butter’s length, and a triangle about 38 cm long, estimated from the 90–97 g portions at 5 mm (dough at about 1.1 g/cm³).
The recipe makes each turn by cutting the sheet into thirds and stacking them; folding gives the same layers. It says the result is 37 layers; the geometry gives 27 butter layers between 28 of dough. Layers are idealized, and the roll-up does not model shaping stretch, proofing or baking.