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This recipe is classed as intermediate

Rating 3.49 / 5 (116 votes)

Prep time:
1 hr, plus chilling and overnight resting
Cook time:
15 min
Serves:
20

Paul Hollywood's recipe for home-made croissants are a labour of love with delicious results

Method

1. Place the flour, salt, sugar and yeast in a large mixing bowl. Using a wooden spoon, slowly mix in a little water until the mixture forms into a pliable dough.

2. Place the dough on a floured surface and knead well until it feels elastic.

3. Return the dough to the bowl, cover and chill in the refrigerator for 1 hour.

4. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 60cm by 30cm.

5. Roll out the chilled butter into a rectangle about 1cm thick, around 20cm by 30cm.

6. Place the butter rectangle in the centre of the dough rectangle, so it covers around two thirds of the dough.

7. Fold the remaining dough third over the butter layer, so that the dough is now in 3 layers.

8. Return the dough to the refrigerator to chill for a further hour.

9. Scatter some more flour over your table and roll out the dough to a rectangular shape, around 60cm by 30 cm.

10. Repeat the folding process, then return the dough to the refrigerator for a further hour.

11. Repeat this process of folding and chilling two more times, then wrap the dough in cling film and set it aside to rest overnight.

12. Using a rolling pin, roll out the rested dough to 3mm thickness.

13. Cut the rolled out dough into squares, each square 20cm by 20cm.

14. Cut each square diagonally, making 2 triangles from each dough square.

15. Place the dough triangles on a lightly floured surface with the narrow point facing away from you.

16. Roll each dough triangle up over itself and curl the dough roll around into a traditional crescent shape.

17. Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 1 hour, 30 minutes.

18. Preheat the oven to 200C/180C fan/gas 6.

19. Lightly egg-wash the croissants and bake for 10-15 minutes until golden brown.

Ingredients

  • 625 g strong bread flour
  • 12 g salt
  • 75 g sugar
  • 20 g dried yeast
  • water, for mixing
  • 500 g butter, chilled
  • 1 egg, beaten

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Latest Comment

 

I used spelt flour as I am wheat intolerant, and halved the recipe (in case it didn't turn out well). Very pleased with the first attempt. Not perfect....Paul wouldn't be impressed by the unevenness in size or the slight doughy ness in the middle, but tasted wonderful, and very flaky. The halved recipe made 13, 5 have already gone, and I am planning to freeze 4 cooked and 4 raw (after final prove) to see which works best.

SusanC11812 SusanC11812  Posted 12 Oct 2014 1:31 PM
 

Definitely too much butter, did taste good and while they weren't swimming in butter as implied earlier the dough was pretty sodden with it. Normally Paul's recipes are spot on, this one is perhaps not to my taste.

KieranR35591 KieranR35591  Posted 30 Sep 2013 1:26 PM
 

Hi Tessa,
Thanks for your message, I'm glad your croissants tasted delicious by sorry to hear about the downsides of the bake. Here are a few tips which will hopefully help you next time:
If you have a fan oven you should decrease the temperature by 20C to 180C fan - this may help with the undercooked dough on the inside problem.
The butter problem may be because it was not cold enough when you started working with it, you should use chilled butter straight from the fridge and as the saying goes 'cold hands makes good pastry' so if you have cold hands when you're working the pastry this should help.
Good luck and let us know how you get on!
Rebecca

Becs Good Food Becs Good Food  Posted 01 Aug 2013 2:51 PM
 

Help someone please. I followed the recipe carefully. The croissants taste delicious. However, they cooked on the outside but not on the inside. I have a fan oven and so cooked them at 10 degrees lower. Thinking I should cook them at a lower temperature, what do you think? Also they were swimming in melted butter on the baking tray. Can't imagine what else would happen but is that everyone's experience? Advice would be good.

TessaW60543 TessaW60543 Posted 31 Jul 2013 11:15 AM
 

SamW43857. Bit harsh. He's dead good and you probably can't cook half as good as him. If the butter has lumps then you didn't do it right. Don't blame him, blame yourself. Awesome recipe Paul. You gave it 4 stars anyway.

JaydenT43967 JaydenT43967 Posted 15 Apr 2013 9:50 PM
 

Rubbish, the butter dd not go there were still lumps Paul Hollywood you make the UK look like a laughing stock you should not be baking. Please GoodFood take this recipe off because it simply does not work.

SamW43857 SamW43857 Posted 23 Apr 2012 7:30 AM
 

Tastes really nice but needs work to make them more flakey. I thinking need to prove them more.

GaynorJ61173 GaynorJ61173 Posted 07 Feb 2012 7:09 PM