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Small Batch Mini Croissants

These small batch mini croissants make 12 ultra flaky & buttery pastries that are truly a labor of love and just what you need for your next brunch!

Prep

2h

Cook

15m

Total

2h 15m

Ingredients

Method

Nutrition

For

12

M

I

For the croissant dough

150

g

Water, lukewarm

20

g

Granulated sugar

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Notes

If using instant yeast, it will activate much faster. It is extremely important that the dough and butter are both equally cold. If one seems to be warmer than the other, place it back in the fridge for a few minutes. It's important to be as precise as possible with your measurements, so be sure to use a ruler! These croissants are best enjoyed the day they are made but can be stored at room temperature for 2-3 days or in the freezer for up to 3 months.

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homepage-image

Small Batch Mini Croissants

These small batch mini croissants make 12 ultra flaky & buttery pastries that are truly a labor of love and just what you need for your next brunch!

Prep

2h

Cook

15m

Total

2h 15m

Ingredients

Method

Nutrition

For

12

M

I

For the croissant dough

150

g

Water, lukewarm

20

g

Granulated sugar

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Notes

If using instant yeast, it will activate much faster. It is extremely important that the dough and butter are both equally cold. If one seems to be warmer than the other, place it back in the fridge for a few minutes. It's important to be as precise as possible with your measurements, so be sure to use a ruler! These croissants are best enjoyed the day they are made but can be stored at room temperature for 2-3 days or in the freezer for up to 3 months.

Comments

Cancel