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Homemade croissant dough and mini croissants
Learn how to make a homemade leavened‑laminated croissant dough, then shape delicious mini‑croissants. The recipe combines two types of flour to obtain a dough that is both sturdy and supple, uses lamination butter and a bit of honey for extra softness, and is carried out in several resting and folding steps. Ideal for an indulgent breakfast or brunch.
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Critical Success Points
- • Do not over‑work the détrempe to avoid overheating the flour
- • Keep the butter very cold during the turns to prevent it from leaking
- • Respect the proofing temperature up to 25 °C so the butter does not melt
- • Bake precisely at 200 °C for 10 minutes
Safety Warnings
- • Handle the hot oven; wear kitchen gloves if necessary
- • Use the knife carefully when cutting
- • Raw egg may contain salmonella; cook the croissants thoroughly
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