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Updated: Feb 14

  • Beautiful croissants, soft, crispy, juicy, with the taste of vanilla or cream nougat like from a bakery. It's a bit more complicated work for the sake of the dough, but it turns out, they're really fantastic! Try them and see for yourself. Follow the recipe.

Ingredients: medium-hard, total time: 90 min., 14 croissants


  • 100 g of soft flour type 400

  • 100 g of water

  • 100 g starter (fresh natural yeast)


  • 600 g of soft flour type 400

  • 75 g of powdered sugar

  • 10 g of honey

  • 20 g of powdered milk

  • 15 g of salt

  • 100 g of butter

  • 200 ml of water

A slab of butter:

  • 325 g of butter

Croissant coating:

  • 3 egg yolks

  • 1 whole egg



  1. Mix all ingredients for the pre-mix and leave at room temperature to ferment 15-20 min.

Dough Mix:

  1. For the dough, put all the ingredients in the bowl, add the pre-knead and manually knead the smooth dough that separates from the edges of the bowl. Cover with foil and leave to rise for 1 hour at room temperature, then mix and put in the fridge for a few hours.

  2. For the butter plate, roll the butter into a cube between 2 sheets of baking paper or in a freezer bag, put in the fridge to harden. Maximum thickness 5 mm.

  3. When everything is ready, remove the plate and the dough from the refrigerator at the same time, roll out the dough and place the plate in the center diagonally, close with the dough like a letter. Roll out into a rectangle and fold once in half. Roll out again into a rectangle and fold into 3 parts.

  4. Place in the refrigerator for at least 30 minutes to a maximum of several hours, take out and repeat the folding procedure. Once again, put in the refrigerator for 30 minutes to several hours, take out and repeat the folding procedure. Put the dough back in the freezer to rest before shaping. Roll out and cut the croissants in the desired shape and fill them as desired.

  5. Shape the croissants for the nougat filling in the classic way. (they are filled after baking), and for the Danish pastries, cut into cubes (with vanilla cream), cut lengthwise (1 cm from the edge), but so that the dough remains joined on both sides at the corners, then fold as windmills. Fill with pastry cream, fruit, and almond leaves. Leave the croissants and Danish pastries to rise at room temperature or in the oven at 30 C until they puff up and become wobbly to the touch.

  6. Bake at 200 °C for the first 10 minutes, then reduce to 180 °C and bake for another 10–20 minutes until they are cooked. Check the bottom of the croissant to see if it is a nice golden color, it must be crispy on the bottom.


Vanilla cream

  • 500 ml of milk

  • 125 g of sugar

  • 1 sachet of bourbon vanilla sugar/ 10 g

  • peel of 1/2 orange

  • zest of 1/2 lemon

  • 3 egg yolks

  • 50 g density

  • 50 g of butter

  • 3 sheets of gelatin

  • a little lemon juice

  • 0.5 vanilla pods

Vanilla Cream

  1. Separate a little cold milk from the specified amount, mix the thickening and egg yolk.

  2. Boil the rest of the milk with sugar, citrus peel and vanilla. Pour it in a thin stream over the egg yolk mixture, return it to the cooking pot and cook on low heat until it thickens. Then cook a little more until it becomes glossy, viscous, and it does not flow from the wire in a stream. Immediately mix the prepared gelatin and butter into the hot cream to melt. When the cream has cooled, work it with a mixer until it becomes creamy. When the croissants are baked, pour the cream into a piping bag and fill with more warm croissants.

Ingredients for Apricot glaze:

  • 150 g of smooth apricot marmalade

  • juice of 1/2 lemon

  • 1/2 sachet of cake topping

  • Just before use, boil briefly and immediately coat the croissants to give them a shine.

Ingredients for Nougat filling:

  • 150 g of sweet cream

  • 200 g of milk chocolate

  • 100 g of roasted hazelnuts

  • a little salt

Nougat Filling;

  • Heat the sweet cream and pour it over the chocolate, leave it for a few minutes and mix it into a shiny ganache. Grind the roasted hazelnuts in a blender to the consistency of butter and mix into the ganache. Cool down. When the croissants are baked, pour the cream into a piping bag and fill with more warm croissants.

Ingredients for Glaze and decoration:

  • 200 g of frozen forest fruit

  • 20 g of almond leaves

  • 20 g of chocolate balls

  • Coat croissants and Danish pastry with apricot glaze immediately after baking. Decorate the chocolate croissants with chocolate cream and chocolate balls.

Buon appetito!

NOTE: When you make these wonderful croissants, you can fill them as you like with the creams offered. I believe you will gain weight while consuming them, especially because of your effort!

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  • I would be happy if you would comment on my recipes and put like.

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