Tag: Croissant recipe

While many assume croissants are dairy-free except for the butter, a significant number of classic and modern recipes incorporate milk into the dough. This liquid is used in combination with water to create the perfect balance of flavor, texture, and structure for the iconic flaky pastry. The choice between milk and water, or a combination, is a key decision that affects the final result.

The average croissant contains a substantial amount of butter, typically ranging from 25% to 50% of the total dough weight before baking, and sometimes more in artisan versions. The exact proportion of butter dictates the final texture, flavor, and flakiness of the finished pastry, making it a critical component of the iconic laminated dough. This variable percentage explains why some croissants taste richer and have more delicate layers than others.

A traditional butter croissant can contain over 20 grams of fat per large pastry, but many home bakers and specialty stores are experimenting with alternative recipes to create low-fat croissants. This culinary quest challenges the very essence of the classic pastry, which relies on a high concentration of butter to achieve its signature flaky layers.