These classic Croissants are made using laminated dough—layers of butter folded into yeast dough—to create that signature flaky texture. The Thermomix simplifies kneading and mixing, but the folding process still gives you authentic results.

Time Required

• Preparation time: 40 minutes
• Resting & chilling time: 4–6 hours (or overnight)
• Baking time: 15–20 minutes
• Total time: ~5–7 hours

Ingredients (Makes 10–12 croissants)

Dough:

• 250 g all-purpose flour
• 140 ml milk
• 40 g sugar
• 5 g salt
• 10 g fresh yeast (or 5 g dry yeast)
• 30 g butter (softened)

Butter block:

• 150 g cold unsalted butter

Egg wash:

• 1 egg
• 1 tbsp milk

Instructions

1. Make the Dough

1. Add milk, sugar, and yeast into Thermomix bowl
   → 2 min / 37°C / speed 2
2. Add flour, salt, and butter
   → 3 min / dough mode
3. Remove dough, shape into a ball, cover
4. Chill in fridge for 1–2 hours

2. Prepare Butter Block

• Place butter between parchment paper
• Roll into a 15×15 cm square
• Refrigerate until firm but pliable

3. Lamination (Folding Process)

1. Roll dough into a rectangle (about 20×30 cm)
2. Place butter in center, fold like an envelope
3. Roll out and fold into thirds (like a letter)
4. Chill 30 minutes
5. Repeat folding 3 times total

👉 This creates the flaky layers

4. Shape Croissants

1. Roll dough to ~4 mm thickness
2. Cut into triangles
3. Roll each triangle tightly from base to tip
4. Curve slightly into crescent shape

5. Proofing

• Let croissants rise at room temp for 1.5–2 hours
• They should double in size

6. Bake

1. Preheat oven to 200°C (390°F)
2. Brush with egg wash
3. Bake 15–20 minutes until golden brown

Tips for Perfect Croissants

• Keep butter cold but not hard during folding
• Always chill dough between folds
• Don’t rush proofing—it’s key for fluffiness
• Use high-quality butter for best flavor

Thermomix Croissants – FAQs

1. Why are my croissants not flaky?

The most common reason is butter melting into the dough instead of staying in layers.
👉 Keep everything cold during lamination and chill between folds.

2. Can I use dry yeast instead of fresh yeast?

Yes!

• 10 g fresh yeast = 5 g dry yeast
  Just activate it the same way in the Thermomix.

3. Why didn’t my croissants rise properly?

Possible reasons:

• Yeast inactive (milk too hot or too cold)
• Not enough proofing time
• Dough too cold during proofing

👉 Let them rise in a warm (not hot) place until doubled.

4. Can I make croissants overnight?

Absolutely ✅

• Prepare dough and do folds
• Refrigerate overnight
• Shape and bake next day

This actually improves flavor!

5. How do I know when proofing is done?

Croissants should:

• Look puffy and jiggly
• Increase in size (almost double)

👉 If under-proofed → dense
👉 If over-proofed → collapse during baking

6. Why is butter leaking during baking?

This happens when:

• Dough wasn’t chilled enough
• Butter broke through layers

👉 Always seal edges properly and chill between folds.

7. Can I freeze croissants?

Yes 👍 Two options:

• Freeze before baking (best option)
• Freeze after baking

To use:

• Thaw overnight
• Proof (if raw)
• Bake fresh

8. Can I use whole wheat flour?

You can, but results will be:

• Less flaky
• More dense

👉 Best to use 50% whole wheat + 50% white flour

9. Why are my croissants dense inside?

Likely causes:

• Not enough proofing
• Over-handling dough
• Butter layers damaged

10. Do I really need to fold the dough 3 times?

Yes — this is essential for classic Croissants texture.
Each fold creates more buttery layers.

11. What’s the best butter to use?

Use:

• High-fat butter (82%+ fat)
• Unsalted preferred

👉 Better butter = better taste and layers

12. Can I make them without a Thermomix?

Yes! The Thermomix mainly helps with kneading.
You can do everything by hand or with a stand mixer.

13. How do I store baked croissants?

• Room temp: 1–2 days (airtight)
• Reheat in oven at 180°C for 5 minutes

👉 Avoid fridge — makes them stale faster

14. Can I add fillings?

Yes Popular options:

• Chocolate
• Almond cream
• Cheese
• Jam

Add before rolling.

Nutritional Information (Per Croissant approx.)

• Calories: 230–260 kcal
• Carbohydrates: 25–28 g
• Protein: 4–5 g
• Fat: 12–15 g
• Sugar: 5–7 g
• Fiber: ~1 g