Julia Child's home-made croissants

Recipes - Julia Child's home-made croissants

I found the recipe on the site mamaliga.com and cannot be more grateful for the step by step explanations. It was the first time I made croissants and it certainly won't be the last, they are deli-sh!


  • 250 grams flour
  • one big teaspoon dry yeast
  • 1/4 teaspoon salt 
  • 1/2 tablespoon sugar
  • 60 ml warm water
  • 80 ml milk
  • 100 grams butter
  • 4 tablespoons of vegetable oil

Directions for Julia Child's home-made croissants

Step 1: First yeast with sugar, salt and water and mix it gently so that the solids disolve. Wait for 5 minutes for mixture to turn foamy.

Step 2: Then mix flour with milk and foamy yeast, at first with a spoon and then by hand. You should have a sticky dough. Sprinkle flour on the table. Now it's time to release your anger :) Take the dough, punch it well, lift and throw it on the table a couple of times, for about 3 minutes. By this time the dough should be elastic and not sticky anymore. Put it in a bowl, snip it in the middle with a pair of scissors or make a cut with the nife on top of it to help it rise. Cover with a towel and let it rest for an hour and a half.

Step 3: At this point, the dough should have doubled in size. Remove it from the bowl, turn it into a flat circle and wrap it in wax paper. Put it in the fridge for half an hour.

Step 4: Remove dough from fridge and flatten it on the table with the rolling pin. It should looklike a circle. In the middle of it put the soft butter (here the recipe called for cold butter that should be flattened with the rolling pin, but I just cheated and used butter at the room temperature and it went faster). Spread the butter on the dough making sure you leave a great deal of the margins butter-free. The flip the edges of the dough as to trap the butter inside (first flip the ones from left and right, then top and bottom). I didn't do this at first, but pinch the edges of the dough in order to seal it.

Step 4: Gently use your floured rolling pin to flatten the pack of dough with butter inside. If it breaks and butter gets out, just pinch the dough back and keep rolling. Roll back and forth unti you get a rectangle of about 15 cm long and 5 cm wide. Now you have to fold one third of the rectangular to the center and then fold the other part on top of the first fold, like in the pictures.

Step 5: Flatten the dough again, on the floured table and this time it will be easier for you to get an almost perfect looking rectangle. Fold it like previously, wrap it in wax paper and put it in the fridge for one hour and a half minutes.

Step 6: Remove dough from wax paper and flatten it again into a rectangle. Fold like before. Flatten into a rectangle. Fold again. Wrap in wax paper and keep it in the fridge for 1-2 hours.

Step 6: Remove dough from wax paper and using the floured rolling pin flatten it into a rectangle of 20 cm long and 5 cm wide. Cut the rectangle into two, then each half into 3 or 4 (I tried both - 3 is better because the croissants are not that small). Take each piece of dough and roll it into a square, or something similar to it. Cut the square into 2, on the diagonal and you will get 2 triangles. Use your fingers to adjust the triangle. Grab its base and start rolling towards the tip. Place each croissant resulted on wax paper on a baking tray. Make sure that you have the very tip of the croissant rolled under, at the bottom, because if it's right on top or on the sides, it may open during baking. After you make all the croissants and put them in the baking tray, cover them with a towel and let them rise for an hour (I made half in the evening and half the next day, for breakfast). About 15 minutes before the end of this rising hour, pre-heat the oven at 180 degrees.

Step 6: Mix one egg with a bit of water and then annoint the risen croissants with them. Put the tray in the pre-heated oven for 10-15 minutes until they get a nice crust. After they are done, place them warm in a bowl with a towel on the bottom and cover them with the towel so they don't get hard fast. Fill them with cheese, chocolate or whatever your heart desires. They have a neutral taste, so they are great sweet or salty. Enjoy!

Tags: recipes Breakfast & appetizers

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