Homemade croissant dough and mini croissants
Recipe by Norbert Tarayre
Learn how to make a homemade leavened‑laminated croissant dough, then shape delicious mini‑croissants. The recipe combines two types of flour to obtain a dough that is both sturdy and supple, uses lamination butter and a bit of honey for extra softness, and is carried out in several resting and folding steps. Ideal for an indulgent breakfast or brunch.
MediumFrenchServes 12
Printable version with shopping checklist
Source Video
4h 33m
Prep
10m
Cook
34m
Cleanup
5h 17m
Total
Cost Breakdown
Total cost:$7.42
Per serving:$0.62
Critical Success Points
- • Do not over‑work the détrempe to avoid overheating the flour
- • Keep the butter very cold during the turns to prevent it from leaking
- • Respect the proofing temperature up to 25 °C so the butter does not melt
- • Bake precisely at 200 °C for 10 minutes
Safety Warnings
- • Handle the hot oven; wear kitchen gloves if necessary
- • Use the knife carefully when cutting
- • Raw egg may contain salmonella; cook the croissants thoroughly
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