Dominique Ansel croissant recipe

Dominique Ansel croissant recipe

There’s a reason why Dominique Ansel’s croissant is one of the most popular snacks worldwide. It’s not just that it looks gorgeous, but also that you can try it out at home on any occasion.

Trying to make a croissant in a home kitchen can be a real challenge. But it doesn’t have to be! This article will learn how to make the perfect Dominique Ansel croissant recipe at home.

Who is Dominique Ansel?

Dominique Ansel is a French-born pastry expert and proprietor of Dominique Ansel Bakery in New York City. He was born in 1978. Then he started his culinary studies at the age of 16 while raising in the suburbs north of Paris.

Patisserie Peltier hired him once he completed his military duty and worked there for the rest of his life. Ansel went to Fauchon, the famed bakery, a year later. That’s how he is still rocking the food industry.

How do you make croissants airier?

Dominique Ansel croissant recipe

Croissants are great for breakfast and snacks, but I found that they don’t hold up as well when you’re not eating them immediately.

I also had some difficulty with this one, so I decided to help you out with this issue. Before that, let’s know how do you make croissants airier. There are mainly two different ways to make this croissant more delicate.

One is by using bicarbonate of soda or baking powder, and the other uses egg whites or a meringue. The cold butter generates steam while baking, which causes the layers to puff up massively.

As you learned some basic things about this recipe, let’s jump to the central part now.

Dominique Ansel croissant recipe

Dominique Ansel croissant recipe

Here I am dividing the whole task into three parts to keep things simple. Follow these three parts instructions.

  • Prep Time12 hr
  • Cook Time12 min
  • Total Time12 hr 12 min
  • YieldCroissant
  • Serving Size4-5
  • Energy196 cal

Ingredients of Dominique Ansel croissant recipe

  • heavy cream (15 grams)
  • Egg (1 large)
  • Sugar (70 grams)
  • Butter, unsalted (35 grams)
  • Flour (560 grams)
  • Salt (12 gram)
  • Vanilla extract (15 ml)
  • Freshly ground black pepper to taste.
  • Levain (68g)
  • Dry instant yeast (12g)
  • Water (200g)

Instructions for Dominique Ansel croissant recipe

Make the dough for the croissant recipe:


Mix the flour, sugar, salt, and yeast in a bowl.


Add the milk and stir until a soft dough forms.


Knead the dough for approximately 10 minutes or until it is soft and stretchy.


Place the dough in a greased container, cover with a wet towel, and let it rest in a warm place for approximately an hour or until it doubles in size.


Next up is a “butter block.” Shape the dough into a large square by kneading it. Roll out on a floured surface to a thickness of half an inch.

Now the process is called laminating the dough:


Cut dough into 12 equal pieces. Roll each piece into a 12-inch rope and form a V-shape by placing one end over the other and pulling tight.

Dominique Ansel croissant recipe


Crimp ends together to form a croissant shape.


Place on a baking sheet lined with parchment paper and repeat with remaining dough.


Freeze after folding the dough into a letter shape for a long time.


You should rotate the dough by a full 90 degrees before continuing rolling.

Final steps of baking and serving:


Take them out of the refrigerator and let them settle for approximately two to three hours.


Add some milk, salt, and eggs to a bowl. Mix them well.


Lightly coat each croissant, being careful not to overdo it lest the egg starts leaking out the edges!


Bake for 10-12 minutes at 375 degrees F, or until golden brown. Enjoy!

This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.
  • Serving Size4-5
  • Amount per serving
  • Calories196
  • % Daily Value*Standard DV
  • Total Fat13.4 g78 g17.18%
  • Saturated Fat7.1 g20 g35.5%
  • Trans Fat- g
  • Polyunsaturated Fat- g
  • Monounsaturated Fat- g
  • Cholesterol45.9 mg300 mg15.3%
  • Sodium303.5 mg2300 mg13.2%
  • Total Carbohydrate15.8 g275 g5.75%
  • Dietary Fiber0.6 g28 g2.14%
  • Total Sugars1.8 g
  • Added Sugars0 g50 g0%
  • Sugar Alcohal0 g
  • Protein- g50 g0%
  • Vitamin D (Cholecalciferol)- IU800 IU0%
  • Calcium24.3 mg1300 mg1.87%
  • Iron1 mg18 mg5.56%
  • Potassium56.6 mg4700 mg1.2%
  • Vitamin A63 mcg900 mcg7%
  • Vitamin C (Ascorbic Acid)- mg90 mg0%
  • Vitamin E (Tocopherol)- IU33 IU0%
  • Vitamin K- mcg120 mcg0%
  • Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
  • Folate46 mcg400 mcg11.5%

Pro Tips to make the Dominique Ansel croissant recipe tastier:

  1. If you want to make the croissant soft, add 2-3 tablespoons of water at every 1 cup of flour used to make the dough.
  2. It is vital to use the best quality butter and sugar. Next, you need to ensure that your croissant dough has a good amount of butter and flour.
  3. Make sure that the butter and sugar mixture is nice and smooth. This will ensure that the baked pastry comes out nice and flaky.

Are croissants healthy or unhealthy?

There are many health benefits of this recipe. The sweet smell of butter and cinnamon is enough to give you a sense of joy when you take the first bite. However, The health benefits of croissant recipe are:

  1. It can improve your digestion. This happens because it contains yeast which improves digestion by helping with lactose intolerance and boosting digestive enzymes.
  2. This is one of the best breakfast recipes containing no fat and high protein content, so it will keep you full for more extended periods.
  3. No harmful ingredients are included while making Croissant recipes.
How many folds should a croissant have?

The correct answer is 3 folds. Yes, we like to fold them three times for that extra crunchy and flaky goodness. However, if you want to be different and make it as thick as possible without falling apart, go ahead.

What happens if you fold croissant dough too much?

An essential part of any dough is folded multiple times so that air can be incorporated into it. Croissant dough is very delicate and can be easily crumbled if you fold it too much.

It should not be folded more than 5 times to ensure that the flaky layers of the croissant are maintained. If you fold it more than this, then there is a chance that the dough will become tough and dense.

Final Thoughts

If you’re looking for an easy recipe to make, Dominique Ansel croissant is the way to go. The croissant dough is not difficult to prepare, and the ingredients are very simple, as you already learned here. So, what are you looking for?

Cook this Dominique Ansel croissant recipe today and enjoy it with your family.

Frequently Asked Questions

Q: Are croissants hard to make?

Ans: The answer is no if you follow our given instructions properly. However, Croissants are a popular dessert that is simple to make.

Q: Why is my raw croissant inside?

Ans: Croissants with a lot of butter can become hard and stale quickly, especially if left out in the open. It is best to keep them in a bag or container.

Q: What to do if butter comes out of croissant dough?

Ans: Croissants have a high butter content. It would help if you did not leave the dough in the dough mixer for several hours. Doing so will result in large amounts of butter and dough coming out of the dough later.

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