Fourth generation boulanger (baker), celebrated author and French Cuisine TV star Gontran Cherrier will share with you the art of viennoiserie, those irresistible bakery products based on fine French pastry.


  • Croissant dough

  • 125g ‘type 45’ flour

  • 125g ‘type 55’ flour

  • 1 tsp salt

  • 30g sugar

  • 1 tsp honey

  • 5-10g fresh yeast or one tbsp of dry yeast powder

  • 125g cold water

  • 30g already fermented pastry dough if possible

  • Turning Butter for the Croissant Dough

  • 125g unsalted butter


  • 1.

    Croissant dough ingredients

  • 2.

    Mix all of the ingredients except the butter in a food processor at a slow speed. Form the pastry into a ball and wrap in plastic film and refrigerate for at least 30 minutes.

  • 3.

    Sandwich the butter between two sheets of greaseproof paper and tap with a rolling pin to soften. Form the butter into a rectangle of 10cm x 15cm.

  • 4.

    Place the pastry on a lightly floured surface and flatten slightly with the palm of your hand.

  • 5.

    Press the rolling pin into the top edge of the pastry and roll out an "arm". Give the dough a quarter turn and roll out another "arm". Continue to turn and roll twice more until the pastry is in the shape of a cross. It should be mounded in the centre, tapering out the four arms.

  • 6.

    Place the butter on the mounded centre of the pastry and fold in the arms, stretching the pastry slightly to seal in the butter.

  • 7.

    Lightly tap the top of the pastry with a rolling pin to seal the edges. Then roll out the pastry to a long rectangle about 10cm x 20cm. The edges of the rectangle should be even and straight.

  • 8.

    Fold the bottom third of the rectangle up toward the centre, care fully aligning the edges. Brush off any flour.

  • 9.

    Fold the top third down to make a neat square and brush off any flour.

  • 10.

    You will have a neat square of pastry with the fold on the bottom.

  • 11.

    Give the square a quarter turn to the left.

  • 12.

    For maximum rising it is important that you always rotate the pastry in the same direction so that the seam is always on the same

  • 13.


  • 14.

    The fold should then be at the side.

  • 15.

    Roll out the pastry into a long rectangle.

  • 16.

    Again fold into thirds.

  • 17.

    Gently press two fingertips into the pastry to indicate that two turns have been completed.

  • 18.

    Wrap the pastry in plastic film and refrigerate for 30 minutes.

  • 19.

    Give the pastry two more turns and roll out into a rectangle of approximately 10cm x 30cm.

  • 20.

    Cut ten even triangles and roll them into a croissant shape.

  • 21.

    Place on a baking tray lined with baking paper.

  • 22.

    Cover with plastic or a towel and let the pastry rise for approximately two hours.

  • 23.

    The croissants need to double in size.

  • 24.

    If your room is too cold, place them in a very low oven.

  • 25.

    Pre-heat the oven to 200C.

  • 26.

    Brush the croissants with a beaten egg and bake in the oven for approximately 20 minutes.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 256kj
  • Fat Total 13g
  • Saturated Fat 8g
  • Protein 4g
  • Carbohydrate 30g
  • Sugar 4g
  • Sodium 167mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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