How about a strawberry croissant?
How about a strawberry croissant? 🌸 is a medium French recipe that serves 12. 210 calories per serving. Recipe by Jesha Ann Stevens on YouTube.
Prep: 9 hrs 20 min | Cook: 20 min | Total: 10 hrs 10 min
Cost: $4.25 total, $0.35 per serving
Ingredients
- 500 g Bread Flour (high‑protein flour for strong gluten development)
- 250 g Unsalted Butter (cold, divided 125 g for lamination, 125 g for brushing)
- 100 g Sourdough Starter (active, 100 % hydration)
- 200 ml Whole Milk (room temperature)
- 30 g Granulated Sugar (helps feed the starter and adds slight sweetness)
- 10 g Salt (fine sea salt)
- 1 large Egg (beaten, for egg wash)
Instructions
Autolyse
Combine the bread flour and 200 ml of milk in a large mixing bowl. Stir until just incorporated; the dough will look shaggy. Cover with plastic wrap and let rest for 30 minutes.
Time: PT30M
Add Starter and Mix
Add the active sourdough starter, granulated sugar, and the remaining 125 g of softened butter (cut into small cubes). Mix by hand or with a stand mixer on low speed until the dough comes together.
Time: PT10M
Knead and Add Salt
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Sprinkle the salt over the dough and knead an additional 2 minutes to incorporate.
Time: PT12M
Bulk Fermentation
Place the dough back in the bowl, cover, and let it rise at room temperature (≈24 °C) for 2 hours. Every 30 minutes, perform a series of stretch‑and‑folds to develop strength.
Time: PT2H
Temperature: 24°C
Cold Rest
After bulk fermentation, shape the dough into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for 2 hours. This firms the gluten and makes lamination easier.
Time: PT2H
Temperature: 4°C
Prepare Butter Block
Place 125 g of cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll it into a 15 cm square, keeping it as cold as possible. Refrigerate until the dough is ready.
Time: PT10M
First Lamination (Enclose Butter)
On a lightly floured surface, roll the chilled dough into a 30 cm × 15 cm rectangle. Place the butter block on the lower half, fold the top over the butter, and seal the edges by pinching the dough together.
Time: PT5M
First Fold (Turn 1)
Roll the dough‑butter package into a long rectangle (≈60 cm long). Fold the top third down, then the bottom third up (a “letter fold”). Wrap in plastic and chill for 30 minutes.
Time: PT45M
Temperature: 4°C
Second and Third Folds
Repeat the rolling and letter‑fold process two more times, chilling 30 minutes between each turn. After the third turn, wrap the dough and refrigerate for a final 30‑minute rest.
Time: PT1H30M
Temperature: 4°C
Shape Croissants
Roll the laminated dough to a 4 mm thickness. Cut the sheet into 12 equal triangles (≈15 cm base). Starting at the base, roll each triangle tightly toward the tip to form a crescent shape. Place on a parchment‑lined baking sheet, tip side down.
Time: PT30M
Proof
Cover the tray loosely with a clean kitchen towel and let the croissants proof at room temperature (≈22 °C) for 2 hours, or until they have roughly doubled in size.
Time: PT2H
Temperature: 22°C
Egg Wash
Beat the remaining egg with a tablespoon of water. Brush the tops of the croissants lightly; this creates a glossy finish.
Time: PT5M
Bake
Preheat the oven to 200 °C (392 °F). Bake the croissants for 15‑20 minutes, until deep golden brown and crisp.
Time: PT20M
Temperature: 200°C
Cool
Transfer the baked croissants to a wire rack and let cool for at least 15 minutes before serving.
Time: PT15M
Nutrition Facts
- Calories
- 210
- Protein
- 4 g
- Carbohydrates
- 22 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy, Eggs
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (use 450 g)
- Instead of Unsalted Butter: European‑style butter, Clarified butter (for brushing only)
- Instead of Sourdough Starter: Commercial yeast (80 g active dry)
- Instead of Whole Milk: Half‑and‑half, Almond milk (for dairy‑free version)
- Instead of Granulated Sugar: Honey (reduce by 5 g)
- Instead of Salt: Kosher salt (use 12 g)
- Instead of Egg: Egg substitute (1 tbsp aquafaba)
Equipment Needed
- Digital Kitchen Scale
- Large Mixing Bowl
- Bench Scraper
- Rolling Pin
- Parchment Paper
- Baking Sheet
- Pastry Brush
- Oven
- Plastic Wrap
- Refrigerator
Critical Steps — Do Not Skip
- Enclosing the butter block without tearing the dough.
- Maintaining consistent cold temperatures during lamination.
- Proper proofing to achieve lift without over‑proofing.
Chef Tips from the Video
- Use a piece of parchment paper between the dough and the rolling pin to prevent sticking.
- If the dough becomes too warm while rolling, return it to the fridge for 5‑10 minutes.
- A light dusting of flour on the work surface prevents sticking but avoid using too much, which can dry the dough.
Troubleshooting
Butter leaks out during rolling.
Make sure the dough and butter are at similar cold temperatures; chill the dough longer if needed and handle gently.
Croissants are dense and not flaky.
Check that the dough was properly folded three times and that each rest was fully chilled. Over‑kneading or insufficient lamination reduces layers.
Croissants spread too much on the baking sheet.
Proof at a cooler room temperature (20‑22 °C) and ensure the dough is not over‑proofed before baking.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat briefly before serving.
Freezer: Freeze baked croissants in a zip‑top bag for up to 1 month; reheat from frozen at 180 °C for 10‑12 minutes.
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 shaped, frozen unbaked, and baked directly from frozen (add 5‑7 minutes to bake time).
- Prepared sourdough starter can be kept refrigerated for up to 2 weeks; feed weekly.
Frequently Asked Questions
What is the cultural significance and history of sourdough croissants in French pastry tradition?
Croissants originated in Austria and were popularized in France in the 19th century, where bakers adopted the buttery, layered technique and paired it with a sourdough starter for a subtle tang. In French bakeries, the croissant is a staple breakfast item symbolizing craftsmanship and the art of lamination.
What are the traditional regional variations of croissants in French cuisine?
While the classic Parisian croissant is plain, regional French variations include the almond‑filled “croissant aux amandes” from Provence and the chocolate‑stuffed “pain au chocolat” from the north. Some bakeries also offer a “croissant aux raisins” with dried fruit for a sweet twist.
How is a sourdough croissant traditionally served in France?
In France, sourdough croissants are typically served warm, fresh from the oven, often accompanied by a café au lait or espresso. They may be enjoyed plain or with a thin spread of butter and jam for a simple, elegant breakfast.
During which celebrations or occasions are croissants especially popular in French culture?
Croissants are a daily breakfast staple, but they become especially popular during holiday brunches such as Noël (Christmas) and Pâques (Easter), where bakeries showcase elaborate butter‑rich pastries alongside the classic croissant.
What other French dishes pair well with sourdough croissants?
Sourdough croissants pair beautifully with French omelets, quiche Lorraine, or a simple cheese plate featuring Brie and Camembert. A light fruit compote or fresh berries also complements the buttery flavor.
What makes sourdough croissants special or unique compared to regular yeasted croissants?
The sourdough starter adds a mild acidity that balances the richness of butter, creates a slightly chewier crumb, and enhances the aroma. This fermentation also improves digestibility and gives the croissant a deeper, more complex flavor profile.
What are the most common mistakes to avoid when making sourdough croissants at home?
Common pitfalls include letting the butter become too warm during lamination, over‑kneading the dough, and skipping the chilling periods. Each of these can cause butter leakage, loss of layers, or a dense final product.
Why does this sourdough croissant recipe use a cold butter block instead of softened butter?
Cold butter stays solid during the initial roll, creating distinct layers when folded. If the butter melts, it blends into the dough, eliminating the flaky lamination that defines a croissant.
Can I make sourdough croissants ahead of time and how should I store them?
Yes. After shaping, you can freeze the unbaked croissants on a tray, then transfer to a zip‑top bag. Bake directly from frozen, adding a few minutes to the bake time. Baked croissants can be stored in an airtight container for up to two days and reheated briefly.
What texture and appearance should I look for when the sourdough croissants are done?
The croissants should be deep golden‑brown, with a crisp, flaky exterior that cracks easily when tapped. Inside, the crumb should be airy, with visible layers and a tender, slightly chewy interior.
How do I know when the sourdough croissants are fully proofed and ready to bake?
When gently pressed, the dough should slowly spring back, leaving a slight indentation. The croissants will have visibly expanded (about double in size) and feel light and airy.
What does the YouTube channel Jesha Ann Stevens specialize in?
Jesha Ann Stevens focuses on approachable home baking, especially artisan breads and pastries, blending classic techniques with modern, health‑conscious twists. Her videos often emphasize sourdough and wholesome ingredients.
How does the YouTube channel Jesha Ann Stevens' approach to French pastry differ from other baking channels?
Jesha Ann Stevens highlights the use of natural starters and lower‑sugar formulations while still achieving authentic French textures. She often incorporates step‑by‑step visual cues and tips for home kitchens, making complex pastries like croissants more accessible.
What other French recipes is the YouTube channel Jesha Ann Stevens known for?
The channel features classic French breads such as baguette and pain de campagne, as well as pastries like pain au chocolat, brioche, and éclair, all adapted for home bakers with clear, detailed tutorials.
Last updated: August 31, 2026
