Croissant and Everything Laminated - Please test my recipe!


Hi everyone,

My name is Rose.

I would like to ask you for a favor and try a croissant recipe that I have been working with for quite some time already. It has shown stable success in my kitchen but I want to hear more from others' as well.


Your feedback and comment will be a great support for me.

Here is the ingredient list for recipe:


  • 200g (preferably bread) flour
  • 7g fresh yeast
  • 120 ml cold milk
  • 15g sugar
  • 4g of salt (3g if you use salted butter in the dough)
  • 20g unsalted butter, at room temperature


  • 112g cold unsalted butter

Egg wash:

  • ½ egg
  • 1 tbsp. water

Detail about the instruction (which is very long post to retype here) can be found here in my blog post:

I also include all the batches that I made here:

If you are interested to help, kindly follow on the link. This is not spam in any way, I have spend a lot of time and effort on my posts. I would highly appreciate if you could try this recipe out and give out feedback and suggestion to make it better.

Thank you very much in advance!


272 users have voted.


Polenta 2012 May 21

 Hi Rose.

I went into your link and I must say that you have nailed it. ! ! !

Well done !

There are very few recipies and blogs with photos that I have seen with such a good result.

Your finished crumb looks perfect. (Batch 5)

Just a reminder to all........Pastry dough MUST rest after your rolled folds. With a good recipie, correct mixing and resting times you too can nail it.

Watch your temprature ! ! ! - 190deg in you little oven should be ample. Rather that-than too brown.


All the best for your future Rose.

10/10 *****


EvillyChic 2012 May 21

Hi Polenta,

Thank you for your support. :) I have gone the long way in order to achieve what I did. Anyhow, things finally paid off.

And I totally agree with your comment about resting with laminated dough. The more time resting, the easier the rolling process. Win-win situation, honestly.


franc.castella.romeu 2012 May 26

 Hi Rose,

I bake your recipe this morning for the breakfast, but I change the yeast for my starter and I had a very good result!

I started yesterday and my mass rest 2 hours between fold and fold.

 Very good recipe, I thinking in at to my cafe menu.



francaiscuisine 2012 July 3're recipe looks delish.. :) wanna try it.. :) anyway, I supply baking needs so if any of you guys are looking for baking needs supply then just messga eme, okay?! see you here guys!


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