I tried a Flattened Croissant with a savory twist
I tried a FLATTENED CROISSANT with a savory twist! is a medium French recipe that serves 4. 250 calories per serving. Recipe by Little Remy Food 🐭🍝 on YouTube.
Prep: 2 hrs 29 min | Cook: 15 min | Total: 3 hrs 4 min
Cost: $4.97 total, $1.24 per serving
Ingredients
- 2 1/2 cups All-Purpose Flour (sifted)
- 1/2 cup Milk (warm to 110°F)
- 2 tablespoons Granulated Sugar (for yeast activation)
- 2 teaspoons Active Dry Yeast (instant or fresh)
- 1 teaspoon Salt (fine sea salt)
- 1/2 cup Unsalted Butter (cold, for dough)
- 1 cup Unsalted Butter (cold, for laminating, cut into a square block)
- 1 large Egg (beaten for egg wash)
- 2 tablespoons Nutella (optional sweet filling)
- 2 tablespoons Shredded Cheddar Cheese (optional savory filling)
- 2 tablespoons Water (room temperature)
Instructions
Activate Yeast
In a small bowl combine warm milk, sugar, and yeast. Stir gently and let sit until foamy, about 5 minutes.
Time: PT5M
Mix Dry Ingredients
In a large mixing bowl whisk together sifted flour and salt.
Time: PT2M
Combine Wet Ingredients
Add the cold butter cubes, water, and the activated yeast mixture to the dry ingredients. Stir until a shaggy dough forms.
Time: PT5M
Knead Dough
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Time: PT5M
First Refrigeration
Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour to relax the gluten.
Time: PT1H
Prepare Butter Block
Place the cold butter between two sheets of parchment and pound with a rolling pin into a ½‑inch thick square about 8×8 inches. Keep chilled.
Time: PT5M
Laminate the Dough
Roll the chilled dough into a rectangle about ¼‑inch thick. Place the butter block in the center, fold the dough over the butter, seal edges. Roll out again and perform a three‑fold (letter fold). Chill 15 minutes, repeat roll‑fold‑chill two more times for a total of three turns.
Time: PT45M
Shape Flattened Croissants
Roll the laminated dough into a thin sheet (about ¼‑inch). Cut triangles, roll each into a traditional croissant shape, then gently press with the rolling pin to flatten to about ¼‑inch thickness.
Time: PT15M
Add Fillings
Separate the flattened croissants. Spread Nutella on one and sprinkle shredded cheese on another, leaving a small border around the edges.
Time: PT5M
Egg Wash
Brush the tops lightly with beaten egg to promote golden color.
Time: PT2M
Bake
Place croissants on a parchment‑lined baking sheet and bake in a pre‑heated oven at 375°F for 12‑15 minutes, until puffed and golden.
Time: PT15M
Temperature: 375°F
Cool and Serve
Remove from oven, transfer to a cooling rack and let rest 5 minutes before serving. Optionally dip the edge in extra Nutella or melted cheese.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Wheat, Dairy, Eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Milk: Almond Milk
- Instead of Unsalted Butter: Margarine
- Instead of Unsalted Butter: Margarine
- Instead of Egg: Egg substitute
- Instead of Nutella: Chocolate Hazelnut Spread
- Instead of Shredded Cheddar Cheese: Mozzarella, Gruyère
Equipment Needed
- Mixing Bowl
- Whisk
- Rolling Pin
- Pastry Brush
- Baking Sheet
- Parchment Paper
- Kitchen Scale (optional)
- Plastic Wrap
- Cooling Rack (optional)
- Sharp Knife
- Spatula
Critical Steps — Do Not Skip
- Activating yeast properly
- Keeping butter block cold during lamination
- Performing the three‑fold turns without the butter breaking through
- Flattening the croissants without over‑pressing
- Baking to the correct golden color without over‑browning
Chef Tips from the Video
- For extra flavor, add a pinch of vanilla extract to the dough.
- Brush with melted butter right after baking for an extra glossy finish.
Troubleshooting
Butter leaked into the dough during lamination
Chill the dough and butter longer; work quickly and keep the workspace cool.
Croissants didn’t rise or were dense
Make sure yeast was active (foamy) and dough was given enough time to rest and rise in a warm, draft‑free area.
Fillings melted and made the croissant soggy
Apply fillings after baking, or use a thinner layer of cheese and let it melt briefly before serving.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Wrap individually in foil and freeze for up to 1 month.
Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- The laminated dough can be prepared up to step 7, wrapped, and frozen for up to 1 month.
- Unbaked flattened croissants can be frozen on a tray, then transferred to a bag; bake from frozen adding 2‑3 minutes to baking time.
Frequently Asked Questions
What is the cultural significance and history of flattened croissants in French pastry tradition?
Flattened croissants are a modern twist on the classic French croissant, popularized by viral TikTok videos that showcase a thinner, quicker‑eating version while retaining buttery layers. They reflect the French love for flaky pastry but adapt it for snack‑size convenience in contemporary social media culture.
What are the traditional regional variations of croissants in French cuisine?
In France, croissants vary by region: the classic buttery croissant from Paris, the almond‑filled croissant (croissant aux amandes) from Provence, and the chocolate‑filled pain au chocolat from the north. The flattened version is a recent, internet‑driven variation rather than a historic regional style.
How is a flattened croissant traditionally served in France?
Traditionally, croissants are served warm, plain or with a light spread of butter or jam at breakfast. The flattened version is often eaten as a snack, sometimes dipped in coffee or paired with a sweet or savory spread, echoing the French habit of enjoying pastries with a beverage.
What occasions or celebrations are croissants associated with in French culture?
Croissants are a staple of everyday French breakfast and are especially popular on weekend mornings, café brunches, and during holiday breakfasts such as Christmas and New Year’s when pastries are abundant.
What makes flattened croissants special or unique in French pastry cuisine?
Their thin, bite‑size shape reduces baking time while preserving the laminated layers, offering a crispier texture and a portable snack that differs from the traditional tall, airy croissant. This hybrid appeals to modern, on‑the‑go eaters while honoring classic technique.
What are the most common mistakes to avoid when making flattened croissants?
Common errors include letting the butter become too soft during lamination, over‑flattening which destroys layers, under‑activating yeast, and over‑baking which dries the pastry. Keeping everything cold and handling the dough gently prevents these issues.
Why does this flattened croissant recipe use a three‑fold lamination instead of a single turn?
A three‑fold (letter fold) creates multiple butter layers, essential for the flaky texture. A single turn would not generate enough distinct layers, resulting in a denser, less buttery croissant.
Can I make flattened croissants ahead of time and how should I store them?
Yes. After shaping, you can freeze the uncooked croissants on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 2‑3 minutes to the bake time, or refrigerate and bake within 24 hours. Store baked croissants in an airtight container at room temperature for up to 4 hours or refrigerate for 2 days.
What texture and appearance should I look for when making flattened croissants?
The croissants should be golden‑brown on top, with visible flaky layers when broken apart. The interior should be light, slightly airy, and the edges crisp from the flattening process. Fillings should melt just enough to coat without soaking the pastry.
How do I know when the flattened croissants are done cooking?
They are done when the tops are deep golden brown and the pastry has puffed slightly. A gentle tap on the bottom should sound hollow, and the edges will feel crisp to the touch.
What does the YouTube channel Little Remy Food specialize in?
The YouTube channel Little Remy Food 🐭🍝 focuses on fun, experimental home baking and quick‑cook recipes, often exploring viral food trends and adding playful twists like stuffed pastries and creative flavor combos.
How does the YouTube channel Little Remy Food's approach to French pastry differ from other cooking channels?
Little Remy Food blends classic French techniques with modern, internet‑driven challenges, emphasizing humor, rapid experimentation, and viewer interaction, whereas many other channels stick to traditional, step‑by‑step instruction without the viral‑trend focus.
Last updated: August 31, 2026
