Have you tried homemade croissants yet?
Today I’m sharing a croissant variation. Am I allowed to admit that these are even better than the original? Ultra thin layers. Buttery crispness. Melted chocolate. Confectioners’ sugar dusting. Simple. Decadent. There’s absolutely nothing on earth better than a warm chocolate croissant unless that warm chocolate croissant was proudly handmade in your own kitchen.
You’ve come to the right place today. 🙂
I’m not going into specifics today since I typed a novel about croissants the other week. Rather, we’ll focus our attention on rolling the croissants with chocolate. We’re starting with the same exact croissant dough. I talk about this a lot in the croissants recipe, but it’s worth repeating: croissant dough must remain cold and requires a lot of resting. Because of all that rest, there’s a time commitment to making this pastry. Which is why croissants are a delicious weekend project!
You’ll complete steps 1-12 in the original croissants recipe. Things change when it’s time to shape the dough. Once your dough has finished the 2nd 4 hour rest, roll and shape it into a long 8×20-inch rectangle. Use your pizza cutter and slice the rectangle down the center to create two 4×20-inch rectangles. Then slice across 3x to create eight 4×5-inch rectangles.
So far, this is exactly what you do when you make the original croissants.
Instead of slicing each of those rectangles diagonally into triangles, you’ll cut them in half to create 16 smaller rectangles.
You could definitely keep the same triangle shape as we do with regular croissants, but the rectangle shape protects the chocolate from oozing out too much. And you can fit more chocolate inside. 🙂
Speaking of chocolate!
There are special conveniently sized chocolate batons you can purchase– just search the internet for chocolate batons– but I’d rather use the same chocolate I use for everything else: baking chocolate. I just buy it at the grocery store. You can use any brand of baking chocolate you like best, but I prefer the thinness of Ghirardelli’s baking bars. They slice thinly and neatly, fitting snug inside the croissant dough.
I like to use a darker chocolate like bittersweet or semi-sweet.
Now let’s roll up the chocolate croissants. Take each rectangle and gently stretch it out with your hands to be 8 inches long. Place a few pieces of chocolate at one end and roll it up tightly inside.
Like a little sleeping bag for chocolate!
We’re back to the original croissant recipe from here on out. Allow the shaped chocolate croissants to proof at room temperature for 1 hour, then continue in the refrigerator for another. I prefer the shaped chocolate croissants to be cold going in the oven because they won’t spread as much. The chocolate croissants will rise and proof at room temperature and continue to do so in the refrigerator.
After this time, they’ll be a little more puffy and ready to bake.
Brush them with an egg wash and 20 minutes later, you’ll understand the hype. Like I said before, there’s absolutely nothing better than a homemade fresh croissant filled with a river of melted chocolate. They’re golden brown with hundreds of crisp flaky layers (and that’s from a dough we laminated 3x!).
A snow shower of confectioners’ sugar is necessary.
Chocolate croissants, or pain au chocolat in French!
By the way, you can whip up this shortcut recipe in only 20 minutes. Or make a loaf of croissant bread with a bit shorter rest times and easier shaping.
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Homemade Chocolate Croissants (Pain au Chocolat)
- Prep Time: 12 hours, 45 minutes
- Cook Time: 20 minutes
- Total Time: 13 hours, 10 minutes
- Yield: 16 croissants
- Category: Pastries
- Method: Baking
- Cuisine: French
Description
Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home!
Ingredients
- 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
- 4 cups (500g) all-purpose flour (spoon & leveled), plus more for rolling/shaping
- 1/4 cup (50g) granulated sugar
- 2 teaspoons salt
- 1 Tablespoon active dry or instant yeast
- 1 and 1/2 cups (360ml) cold whole milk
- one 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped
- optional: confectioners’ sugar for dusting
Butter Layer
- 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
- 2 Tablespoons (16g) all-purpose flour
Egg Wash
- 1 large egg
- 2 Tablespoons (30ml) whole milk
Instructions
- Preliminary notes: I have lots of information to prepare you to make homemade chocolate croissants. A complete guide to making the croissant dough, with a video and step-by-step photographs, can be found in my original croissants recipe. That post will help you get through the first several steps. Additionally, you can see the post above for a visual for how the chocolate croissants are shaped, which begins in step 13 below. Make room in the refrigerator for a baking sheet. In step 6 and again in step 13, you will need room for 2 baking sheets.
- Make the dough: Cut the butter in four 1-Tablespoon slices and place in the bowl of an electric stand mixer fitted with the dough hook attachment (or you can use a handheld mixer or no mixer, but a stand mixer is ideal). Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium speed and beat the dough for at least 5 full minutes. (If you don’t have a mixer, knead by hand for 5 minutes.) The dough will be soft. It will (mostly) pull away from the sides of the bowl and if you poke it with your finger, it will bounce back. If after 5 minutes the dough is too sticky, keep the mixer running until it pulls away from the sides of the bowl.
- Remove dough from the bowl and, with floured hands, work it into a ball. Place the dough on a lightly floured silicone baking mat lined, lightly floured parchment paper lined, or lightly floured baking sheet. (I recommend a silicone baking mat because you can roll the dough out in the next step directly on top and it won’t slide all over the counter.) Gently flatten the dough out, and cover with plastic wrap or aluminum foil. Place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 30 minutes.
- Shape the dough: Remove the dough from the refrigerator. I like to keep the dough on the silicone baking mat when I’m rolling it in this step because the mat is nonstick and it’s a handy guide for the exact measurement. Begin flattening out the dough with your hands. You’re rolling it out into a rectangle in this step, so shaping it with your hands first helps the stretchy dough. Roll it into a 14×10-inch rectangle. The dough isn’t extremely cold after only 30 minutes in the refrigerator, so it will feel more like soft play-doh. Be precise with the measurement. The dough will want to be oval shaped, but keep working the edges with your hands and rolling pin until you have the correct size rectangle.
- Long rest: Place the rolled out dough back onto the baking sheet (this is why I prefer a silicone baking mat or parchment because you can easily transfer the dough). Cover the rolled out dough with plastic wrap or aluminum foil, place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 4 hours or overnight. (Up to 24 hours is ok.)
- Butter layer (begin this 35 minutes before the next step so the butter can chill for 30 minutes): In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and flour together until smooth and combined. Transfer the mixture to a silicone baking mat lined or parchment paper lined baking sheet. (Silicone baking mat is preferred because you can easily peel the butter off in the next step.) Using a spoon or small spatula, smooth out into a 7×10-inch rectangle. Be as precise as you can with this measurement. Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes. (No need to cover it for only 30 minutes.) You want the butter layer firm, but still pliable. If it gets too firm, let it sit out on the counter for a few minutes to gently soften. The more firm the butter layer is the more difficult it will be to laminate the dough in the next step.
- Laminate the dough: In this next step, you will be rolling out the dough into a large rectangle. Do this on a lightly floured counter instead of rolling out on your silicone baking mat. The counter is typically a little cooler (great for keeping the dough cold) and the silicone baking mat is smaller than the measurement you need. Remove both the dough and butter layers from the refrigerator. Place the butter layer in the center of the dough and fold each end of the dough over it. If the butter wasn’t an exact 7×10-inch rectangle, use a pizza cutter or sharp knife to even out the edges. Seal the dough edges over the butter layer as best you can with your fingers. On a lightly floured counter, roll the dough into a 10×20-inch rectangle. It’s best to roll back and forth with the shorter end of the dough facing you. Use your fingers if you need to. The dough is very cold, so it will take a lot of arm muscle to roll. Again, the dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Fold the dough lengthwise into thirds as if you were folding a letter. This was the 1st turn.
- If the dough is now too warm to work with, place folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 2nd turn. I usually don’t have to.
- 2nd turn: Turn the dough so the short end is facing you. Roll the dough out once again into a 10×20-inch rectangle, then fold the dough lengthwise into thirds as if you were folding a letter. The dough must be refrigerated between the 2nd and 3rd turn because it has been worked with a lot by this point. Place the folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 3rd turn.
- 3rd turn: Roll the dough out once again into a 10×20-inch rectangle. Fold the dough lengthwise into thirds as if you were folding a letter.
- Long rest: Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight. (Up to 24 hours is ok.)
- At the end of the next step, you’ll need 2 baking sheets lined with silicone baking mats or parchment paper. The dough is currently on a lined baking sheet in the refrigerator, so you already have 1 prepared!
- Shape the croissants: Remove the dough from the refrigerator. On a lightly floured counter, roll the dough out into an 8×20-inch rectangle. Use your fingers if you need to. Once again, the dough is very cold, so it will take a lot of arm muscle to roll. The dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Using a pizza cutter or sharp knife, slice the dough in half vertically. Each skinny rectangle will be 4 inches wide. Then cut 3 even slices horizontally, yielding 8 4×5-inch rectangles. See photo above for a visual. Cut each rectangle in half lengthwise so you have 16 2×5-inch rectangles. Work with one rectangle at a time. Using your fingers or a rolling pin, stretch it to be about 8 inches long. Do this gently as you do not want to flatten the layers. Place a few small pieces of chocolate in a single layer at one end and tightly roll the dough up around the chocolate. Make sure the end is on the bottom. Repeat with remaining dough, placing the shaped croissants on 2 lined baking sheets, 8 per sheet. Loosely cover with plastic wrap or aluminum foil and allow to rest at room temperature (no warmer! I suggest just keeping on the counter) for 1 hour, then place in the refrigerator to rest for 1 hour or up to 12 hours. (Or freeze, see freezing instructions. I prefer the shaped croissants to be cold going into the oven.
- Preheat oven to 400°F (204°C).
- Egg wash: Whisk the egg wash ingredients together. Remove the croissants from the refrigerator. Brush each lightly with egg wash.
- Bake the croissants: Bake until croissants are golden brown, about 20 minutes. Rotate the pans halfway through baking. If croissants show signs of darkening too quickly, reduce the oven to 375°F (190°C).
- Remove chocolate croissants from the oven and place on a wire rack to cool for a few minutes before serving. They will slightly deflate as they cool. If desired, dust with confectioners’ sugar before serving.
- Croissants taste best the same day they’re baked. Cover any leftover croissants and store at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months, then thaw on the counter or overnight in the refrigerator. Warm up to your liking.
Notes
- Make Ahead Instructions: Croissants are perfect for getting started ahead of time. The dough can rest for 4 hours or overnight in step 5 and again in step 11. You can also freeze the dough after the 3rd turn in the lamination process (after step 10). Instead of the 4 hour rest in the refrigerator in step 11, wrap the dough tightly in plastic wrap or aluminum foil, place in a freezer zipped-top bag, and freeze for up to 3 months. Thaw in the refrigerator and continue with step 12. You can also freeze the shaped croissants after they rest for 1 hour at room temperature in step 13. (Before placing in the refrigerator.) Cover them tightly and freeze for up to 1 month. Thaw completely in the refrigerator, then bake as directed.
- Special Tools (affiliate links): KitchenAid Stand Mixer | Rolling Pin | Pizza Cutter | Pastry Brush | Silpat Baking Mat | Baking Sheet
- Yeast: I use and recommend Red Star Platinum, an instant yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Chocolate: You can find 4 ounce chocolate baking bars in the baking aisle. I recommend using Ghirardelli brand because the bars are thin and the thin pieces roll up neatly in the croissant dough. I use bittersweet chocolate, but you can use milk chocolate, semi-sweet, or darker chocolate.
- Keep Dough Cold: Make sure the dough is ALWAYS cold. If it warms up too much, stop what you’re doing and place the dough back in the refrigerator for 20 minutes.
- Floured Surface: Lightly flour the work surface, your hands, the dough, and the rolling pin as you work.
- Air Bubbles: If there are air bubbles in your dough, pop them with your fingers or a toothpick, then lightly flour where you popped the air bubble.
- Croissants for Brunch: I recommend starting the recipe the day before in the early afternoon. Complete steps 1-10, then let the laminated dough have a long rest in the refrigerator overnight (step 11). Begin step 13 2-3 hours before brunch.
- Dough adapted from Joy of Baking, Fine Cooking, and Epicurious
Keywords: chocolate croissants
Can I use a lower fat milk instead of whole milk?
Hi Helen, lower fat milk will work in a pinch, but the dough may not be as tender.
i want to make this for thanksgiving for my family but don’t have time for it 3 days before… do you think they will still be good if i make them the 19th-20th and serve them on the 24th?
Sooo good! Unfortunately I ran out of chocolate and had to use pepsi I already had, luckily it worked great!
★★★★
When you freeze this, do you go ahead and make the croissant with the chocolate inside, as though you were ready for an egg wash, then freeze, or do you freeze as the little individual sheets of dough, ready to be “chocolated” and rolled into the croissant?
I have made this recipe before, and LOVE it! I also recently made them with puff pastry because I was short on time. I hadn’t seen your quick recommendation using crescent rolls.
Hi April, you can freeze them with the chocolate inside (before the egg wash), or you can freeze the laminated dough (as a rectangle, not rolled out and shaped). See recipe notes for more details. So glad to hear you enjoy this one!
Hi! I want to make these just for myself and don’t need the full recipe of 16. Can I make a half-batch, or does the recipe not scale that way?
Hi Aaron! For best success, we highly recommend making the recipe as written and freezing the extra croissants. (Always nice to have some on hand!) If you really want to halve the recipe, the dimensions should be halved too.
I have tried everything bagel croissant and it had cream cheese inside this was at a restaurant that was on vacation so I do not have access to it. I was thinking about using the method that you used for chocolate croissants. But instead of chocolate use cream cheese would that work? I tried your regular croissants this weekend I think I need to cooked then longer but otherwise they turned out fantastic they may have been just slightly under done. But that is not a recipe issue that is a user error issue I’m always afraid of burning things so sometimes I take things out too early
While I’ve never personally tried it, I can’t see any big issues with trying out your idea. Let us know if you test it! Everything bagel croissants sound incredible.
Finally tried this today. I put cream cheese instead of chocolate and sprinkles everything bagel seasoning from Trader Joe’s after I put on the egg wash and they turned out fantastic!! Definitely worth trying.
My now realize the butter was too hard, so it cracked when I was rolling it and leaked when it baked, but they were still laminated and delicious!
For those of you worried about a doughy middle, I followed the King Arthur baking instructions and cooked at 425 for 15 minutes and 350 for 10-15. Worked like a charm!
★★★★★
Just trying these for the first time and as my dough is resting for the first time, I wondered if anyone had tried making these using almond paste?
We haven’t tried making these with almond paste, but let us know if you do!
dough has no stretch. cant even do step 4.
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I’ve never made croissants before and tried this recipe. I made half chocolate and half regular. Wow best croissants I have ever had!! Thank you so much! My tea party was a perfect success! Everyone loved them!
This is this weekends baking activity! I noticed in a different comment you wrote not to use chocolate chips instead of baking chocolate but in your 20 Minute Chocolate Crescents you call for chocolate chips. Wanted to know what the difference is and if I can use chocolate chips here? If I’m already doing the effort of making these I don’t want to mess it up with chocolate that will ruin it! I just have chocolate chips on hand and wondering if I should go out and buy baking chocolate.
Hi Ann, in that older recipe we did use chocolate chips, but for absolute best results (since sometimes chocolate chips don’t melt smoothly), we recommend sticking with baking chocolate.
These were so tasty! I’m wondering if anyone has any tips for the best way to freeze them for later?
★★★★★
Hi Katherine, You can find all of our tips for freezing in the recipe notes under “make ahead instructions.” Enjoy!
Hi Sally! If I am using active dry yeast for the dough should I prove to before adding it to the flour and other ingredients? Thanks!
*It
Hi Victoria! You can follow the recipe as stated without any changes with your active dry yeast. Enjoy!
These were a lot more work than I was prepared for but WOW they were worth it. I absolutely love these. Towards the end I was running low on semi sweet chocolate so I added white chocolate in as a mix and those ones are actually my favorite. I was wondering though, since the chocolate ends up all in one spot, would it work to put the pieces of chocolate down along the length of the dough before rolling it up so it’s more spread out after cooking?
very good. we like to make them chocolate raspberry and they taste great.
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First time making croissants ,super pleased with the results , was worried a bit since the butter layer looked a bit chunky and not what I thought the dough should look like ,but the end result was awesome !!! Also at first the very center of the croissants appeared a bit undercooked ,but I think that was because I ate one right out of the oven ….they were absolutely perfect an hour later and still awesome when cool . Love, love ,love , thank you for your great recipe and instructions !
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I love a good challenge and recipe that requires some time and work! These instructions were great and easy to follow. Made some chocolate and some cinnamon sugar. Will definitely keep making these. More work = more reward! Thank you Sally!
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Made these last week and they turned out amazing, no issues. Tried to make them again this week and the dough kept cracking on the top and sides, exposing the butter. Any idea what might have gone wrong this time?
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Hi CJ, we’re glad you enjoyed these! There are a lot of variances that go into the consistency of dough from day to day, even down to the weather and humidity in the air. If you find that the dough is overly sticky and is tearing as you work with it, sprinkle more and more flour on it as you shape it and roll it out. If at any point the dough/butter layer seem to get too warm (like the butter is spilling out the sides and is too soft), stop what you are doing and refrigerate it for 15-20 minutes before continuing. Hope this is helpful for next time!
Thank you Katie and Christopher, It makes a lot more sense in the way you describe it. Apologies, I was thinking in a way, you could subtract a bit from both the length and width to make just a smaller version of the rectangle that is shown in the pictures, however I do see my miscalculation and how disastrous that would come out. Thank you once again, Happy Baking!
These came out awesome! Thanks for the recipe!!
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Hi Sally,
This recipe is great and easy to follow. The croissants were flaky but my family and I felt there was not enough chocolate with just one layer. Can I add more then one layer? Also all the layers did not rise and puff up. On the very inside there were some layers that were not risen. It was cooked through but the very inside dough did not rise and get all flaky. I baked for 375 for 25 minutes. What do you suggest for the inside to puff and rise? And to repeat the question from before, can I add more chocolate layers?
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Hi Kathleen, you can certainly add more chocolate as you roll up each croissant to produce more layers of chocolate. Regarding the lack of puffy/flaky layers– typically the reason croissants come out denser than expected with less flaky layers is overworking the dough and/or the butter getting to warm in the dough so the dough and butter meld together rather than staying separate. Does that make sense? You want to keep the dough/butter cool so the butter doesn’t melt into the dough. If at any point the dough/butter layer seem to get too warm (like the butter is spilling out the sides and is too soft), stop what you are doing and refrigerate it.
Sally, thanks for the really great recipe with very clear step-by-step instructions! I made a New Year’s resolution this year to perfect homemade chocolate croissants – I’ve now made this recipe 4 or 5 times, with improvements each time. I’ve struggled a bit with a doughy texture inside as well, but I read through the comments yesterday and then had my best batch yet. My optimal configuration is:
1) Oven rack at second position from the bottom
2) Additional cookie sheet under the pan to prevent bottoms from getting too dark
3) 30-32 minutes of baking @ 375 degrees
Also, in case anyone can benefit from this, I’ve found that a great way to get Sunday morning croissants is to follow this schedule:
Friday Evening: Steps 1-5
Saturday Morning: Steps 6-11
Saturday Evening: Steps 12-13
Sunday Morning: Steps 14-18
Thanks again, and I’m looking forward to trying your other recipes!
Thank you so much for these tips! Afer a few times playing with this recipe, I’m having trouble with the croissants being a bit undercooked. I am going to try your tips next time!
This recipe is awesome! Seriously among the best foods I have ever eaten! I made half of the croissants with baking chocolate and the other half with milk chocolate. I preferred the milk chocolate croissants while my wife preferred the baking chocolate croissants. Both were delicious. 2 weeks later, and I’m making them again because they were so good. Acknowledging all ovens are different, I am going to lower my temp a few degrees as the outsides seemed to cook a bit fast for me. (This is most likely because I do not have a convection setting).
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This recipe was so easy to follow! Mine turned out great except the bottoms were close to burnt, any suggestions to help resolve this? I already lowered the temp and baked them at 375, would they still crisp on the tops if I went at 350? I will certainly be making these again so maybe there is just some trial and error.
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Hi Dottie, I’m happy to help! If you have already lowered your oven temperature, next time try lowering the oven rack, too. Both will help the croissants bake more evenly. You can also tent them loosely with aluminum foil which will prevent the outsides/bottoms from burning. And if you are not baking these on a silicone mat, be sure to use a piece of parchment paper.
Just a little trick anytime your baking something and the bottoms cook to fast. Next time double up on your baking sheet or add a layer of foil below the parchment/Silpat. It’ll help prevent heat from getting to the bottom to fast
★★★★★
First time ever making croissants or pain au chocolat and they were GREAT! Chill time was lengthier as it’s very been hot in Ghana(Africa) and using 90% cocoa content chocolate wasn’t the best option- it was bitter for those in the fam who don’t like bitter chocolate but it was buttery, flaky, Golden … a treat! Thanks Sally !
I really appreciate the detailed instructions in this recipe. It helped me to get more comfortable with the lamination process. However, I’ve made these twice and can’t get them baked through. I tried 400 for 20 min and they were beautiful on the outside but raw inside. I also tried leaving them in longer at 400 and they became very dry. I tried lower the temp and upping the bake time and still couldn’t get them cooked through 🙁 Any suggestions?
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Overall, really great recipe! I like the beating flour/butter method for the butter layer and found that to be super helpful. But my croissants are underbaked by quite a lot. They look beautiful on the outside, but only the outer layer (or maybe 2) is properly baked, and all of the inner layers are still raw pastry. I can’t quite figure out why, as I baked at 400 for a few minutes longer than the recipe specified. When I tried one and saw it was raw, I put the others back in the oven (at 350, to avoid over browning) and they seem to require significantly more cooking (not just a few minutes). If it were just oven temp variation, I wouldn’t expect it to take so much longer than the recipe said. Any tips?
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I made these this weekend, my first time making croissant. They came out delicious but were puffier than expected. As someone else commented, the butter leaked out so the croissants were swimming in a pool of butter. But after cooling off the bottoms were fine. In the video for the basic croissants recipe, you say beat on high for 5 minutes, the written recipe states medium. Was that due a change of thought? Just wondering.
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Hi Michael, I’m just seeing your comment/question now so my apologies for the delay responding. The written recipe is accurate– I adjusted the speed level to medium. It won’t make a big difference either way though. Thank you so much for trying these croissants. Appreciate your feedback!
My croissants looked great on the outside but the inside was a disaster. There was a big pocket of air and raw dough in the middle that seemed to have collapsed around the melted chocolate. I chilled the dough overnite before cutting and rolling. Any advice? Thanks!
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Hello. Looking for some advice. My chocolate croissants looked great on the outside but when I cut into it there was a large air pocket and raw dough in the middle sort of collapsed around the melted chocolate. I didn’t notice any butter leakage and the dough was chilled overnite before I cut and rolled them up. Any advice? Thanks!
Hi John, it sounds like this is an easy fix with a couple oven adjustments. I’m confident lowering the oven temperature to 375°F (190°C) and baking the croissants for longer should help improve the texture inside.
i had this same issue and was wondering if a convection or normal baking setting should be used, also when the recipient says the rotate the pans does this mean to put the pan on the lower shelf on the upper shelf and vice versa or the turn the pan so the croissants originally facing the back of the oven are facing the front?
Hi Maddie, we always recommend conventional oven settings for baking (not convection). Rotating the pans means rotating the pan so the back of the pan would now be facing the front. This helps prevent uneven baking.
This was my first time making croissants. I’m so glad I used this recipe! I was very intimidated of the idea of making them. Sally’s instructions are so thorough with pictures and a video. My only issue was that my butter layer was too cold when I started laminating the dough, there were hard pieces of butter all throughout my dough. I didn’t really realize what the problem was until I read through peoples’ comments. After my 2nd four hour rest, I let the dough get to room temperature before the the final fold and the pretty much did the trick. They were super light and flakey. I was so happy with the results and I will make these again and again!Thank you, Sally!
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