Prep
2h 30m
Cook
15m
Total
2h 45m
Ingredients
Method
Nutrition
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For
40
M
I
For the Croissant Dough
90
g
All-purpose flour
1/4
tsp
Salt
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Per Serving
Calories
32kcal
Fat
2g
Saturates
1g
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When making the croissant dough, avoid kneading it, as this will develop the gluten too much. Add only enough water to make the dough stick together. Keep the croissant dough cold as often as you can. After you cute the dough into the triangles, I recommend placing them all in the freezer for a few minutes, then taking out only a few at a time to fill and shape. Leftover mini croissants are best kept in the freezer, and left at room temperature to thaw out.
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Prep
2h 30m
Cook
15m
Total
2h 45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
40
M
I
For the Croissant Dough
90
g
All-purpose flour
1/4
tsp
Salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
32kcal
Fat
2g
Saturates
1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
When making the croissant dough, avoid kneading it, as this will develop the gluten too much. Add only enough water to make the dough stick together. Keep the croissant dough cold as often as you can. After you cute the dough into the triangles, I recommend placing them all in the freezer for a few minutes, then taking out only a few at a time to fill and shape. Leftover mini croissants are best kept in the freezer, and left at room temperature to thaw out.
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Made it?
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