Rating: 2.4 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

Light and tender croissants with the hearty taste of whole wheat. Make sure that you use whole wheat pastry flour not whole wheat bread flour.

Gallery

Recipe Summary test

prep:
30 mins
cook:
15 mins
additional:
2 hrs 30 mins
total:
3 hrs 15 mins
Servings:
12
Yield:
12 croissants
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in honey and 3/4 cup flour. Whisk until smooth. Cover bowl and let stand for 1 1/2 hours.

    Advertisement
  • In a large bowl, combine butter pieces with remaining cup flour. Pour in yeast batter and stir to moisten. Turn dough onto lightly floured surface, pat dough down and roll into a rectangle. Fold 1/3 of dough toward center then fold other side of dough over first 1/3. Lift dough and scrape work surface clean. Sprinkle area with flour and repeat; rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes.

  • Pat dough into rectangle. Cut into 3 parts, 1 part for each 4 croissants. Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 1/4 inch thick rectangles. Cut into two pieces. Cut each piece crosswise diagonally to form 4 triangles. Roll from wide end to point and curve ends to form a crescent shape. Place on ungreased cookie sheets.

  • In a small bowl, beat together egg and water. Brush croissants with egg wash and set aside to rise for 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Glaze croissants with the egg mixture once more before baking.

  • Bake in preheated oven until puffed and brown, about 15 minutes. Let cool slightly and serve.

Nutrition Facts

340 calories; protein 3.4g; carbohydrates 13.1g; fat 31.4g; cholesterol 96.8mg; sodium 224.9mg. Full Nutrition
Advertisement

Reviews (5)

Most helpful positive review

Rating: 4 stars
11/08/2003
I have a lot of experience making croissants and if these are made right they produce very good croissants. Read More
(12)

Most helpful critical review

Rating: 3 stars
01/08/2010
here's the problem... this isn't how you really make croissants... the first steps are fine to follow... after you get to the mix your 1 cup of flour with the butter DON"T DO IT!!. you don't make a good croissant that way.... instead i added the 1 cup of flour and kneaded it in... then i rolled it out into a rectangle and spread the better on ( like icing a cake) then you fold into thirds and chill... get it back out repeat until you have folded it at least 3 times ( 3x3 folds is 9 times on itself..) then you can cut then let rise and cook... it came out splendid. Read More
(32)
5 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
01/08/2010
here's the problem... this isn't how you really make croissants... the first steps are fine to follow... after you get to the mix your 1 cup of flour with the butter DON"T DO IT!!. you don't make a good croissant that way.... instead i added the 1 cup of flour and kneaded it in... then i rolled it out into a rectangle and spread the better on ( like icing a cake) then you fold into thirds and chill... get it back out repeat until you have folded it at least 3 times ( 3x3 folds is 9 times on itself..) then you can cut then let rise and cook... it came out splendid. Read More
(32)
Rating: 2 stars
04/11/2003
This recipe as it stands produces very doughy croissants. Read More
(16)
Rating: 1 stars
04/12/2004
This recipe as it stands is impossible to complete. The dough could not be rolled out because it was the consistency of a very sloppy cookie dough. I would suggest finding another recipe if you actually want to make croissants instead of throwing away a hunk of unusable dough that has a lot of expensive butter and pastry flour. Read More
(15)
Advertisement
Rating: 2 stars
07/20/2004
I could not make this recipe work. One other review from an experienced croissant maker said the recipe's fine if you do it right. Some more detailed instructions might help - I'd like to try it again. What's the trick? Read More
(13)
Rating: 4 stars
11/08/2003
I have a lot of experience making croissants and if these are made right they produce very good croissants. Read More
(12)