Posted by Croissants made with a Thermomix combine precision and convenience with traditional pastry techniques. While the machine handles kneading and mixing perfectly, the key to great croissants still lies in proper lamination and careful handling of butter and dough.
Ingredients
For the Dough
- 500 grams all-purpose flour
- 250 grams whole milk
- 50 grams granulated sugar
- 10 grams salt
- 10 grams active dry yeast or 20 grams fresh yeast
- 40 grams unsalted butter, softened
For the Butter Layer
- 250 grams unsalted butter (cold)
For Egg Wash
- 1 egg
- 1 tablespoon milk
Equipment
- Thermomix
- Rolling pin
- Baking tray
- Parchment paper
- Plastic wrap
- Sharp knife or pastry cutter
Step-by-Step Instructions
Step 1: Prepare the Dough in Thermomix
Add milk, sugar, and yeast to the Thermomix bowl.
Heat for 2 minutes at 37°C on speed 2 to activate the yeast.
Add flour, salt, and softened butter.
Mix for 20 seconds on speed 6 until combined.
Knead using the dough mode for 3 minutes.
The dough should be smooth, soft, and slightly elastic.
Remove the dough, shape it into a ball, wrap it in plastic, and refrigerate for at least 2 hours or overnight for best results.
Step 2: Prepare the Butter Block
Place the cold butter between two sheets of parchment paper.
Use a rolling pin to shape it into a rectangle approximately 20 by 15 centimeters.
The butter should be firm but pliable, not too hard or too soft.
Refrigerate until ready to use.
Step 3: Enclose the Butter
Roll the chilled dough into a rectangle about 40 by 25 centimeters.
Place the butter block in the center.
Fold the dough over the butter from both sides, sealing it completely like an envelope.
Ensure there are no gaps where butter can escape.
Step 4: First Fold
Roll the dough into a long rectangle about 60 centimeters in length.
Fold it into thirds like a letter.
Wrap and refrigerate for 30 to 45 minutes.
Step 5: Repeat Folding
Repeat the rolling and folding process two more times.
Always chill the dough between each fold to keep the butter firm and layers intact.
After the third fold, refrigerate for at least 1 hour.
Step 6: Shape the Croissants
Roll the dough into a large rectangle about 3 to 4 millimeters thick.
Cut into triangles with a base of about 8 to 10 centimeters.
To shape:
- Gently stretch each triangle slightly.
- Roll tightly from the base to the tip.
- Curve the ends inward to form the classic crescent.
Place them on a lined baking tray, spaced apart.
Step 7: Proofing
Cover the croissants lightly with plastic wrap or a cloth.
Let them rise at room temperature for 1.5 to 2 hours until they become puffy and airy.
They should jiggle slightly when the tray is shaken.
Step 8: Egg Wash
Mix the egg and milk.
Brush gently over the croissants without pressing down.
Step 9: Bake
Preheat oven to 180°C.
Bake for 18 to 22 minutes until golden brown and crisp.
Rotate the tray halfway through baking for even color.
Step 10: Cool and Serve
Allow the croissants to cool slightly on a rack.
Serve warm for the best texture and flavor.
Important Tips
- The Thermomix simplifies kneading but lamination must be done by hand.
- Always keep the dough and butter at similar firmness to prevent tearing.
- If butter starts melting during rolling, chill the dough immediately.
- Do not skip resting times, as they are essential for proper layering.
Variations
Chocolate Croissants
Place chocolate pieces at the base before rolling.
Almond Croissants
Fill with almond cream and top with sliced almonds after baking.
Savory Croissants
Add cheese or ham before rolling for a savory version.
This Thermomix method gives you consistent dough while still preserving the traditional craftsmanship needed for authentic croissants. The result is flaky, buttery layers with a light and airy interior.
