Croissants with Thermomix

Name: Croissants with Thermomix
Prep time: 20 min
Cook time: 145 min
Total time: 165 min
Yield: 16 servings
Cuisine: French
Ingredients: Water - 125 grams; Salt - 10 grams; Butter - 250 grams; Semi-skimmed milk - 125 grams; Fresh baker's yeast - 25 grams; T45 Flour - 500 grams; Powdered sugar - 50 grams

TThermomix

Prep20 min

Cook2h 25min

Low Calorie

Cuisine: French

If you're here, it means you're a gourmand! but also patient! because a little patience is needed before enjoying delicious croissants that will make many people salivate as soon as you take them out of the oven! Several legends circulate about the invention of the croissant. The most common states that a baker warned the Austrian army upon hearing Turks in the city tunnels, which allowed Austria to counter the enemy's assault.

Nutrition per serving

243

Calories

3.7g

Protein

28g

Carbs

13.1g

Fat

by CookAdapt

Published Jul 12, 2026

Servings

Ingredients

125 g water
10 g salt
250 g butter
125 g semi-skimmed milk
25 g fresh baker's yeast
500 g T45 flour
50 g powdered sugar

Thermomix Instructions

Add to the bowl1–2

125 g Lait demi-écrémé
25 g Levure de boulanger fraîche

Warm the milk and yeast

Heat the milk and yeast.

ThermomixCook·37°C·Speed 1·1 min

Add to the bowl4–7

125 g Eau
500 g Farine T45
50 g Sucre en poudre
10 g Sel

Knead the dough

Knead all the ingredients.

ThermomixKnead·Speed 4·4 min

First rise

Transfer the dough to a salad bowl, cover with plastic wrap, and let rest.

60 min

Degas the dough

Place the dough on a floured surface, press with your hands to release the gas, and flatten.

Cold resting

Wrap the dough in plastic wrap and refrigerate.

30 min

Prepare the butter

Place the butter on parchment paper and hit it with a rolling pin to form a rectangle.

Rest the butter

Keep the butter in the refrigerator.

30 min

Roll out the dough

Take out the dough and roll it into a rectangle twice as long as wide.

Wrap the butter

Place the butter square in the center and fold the sides of the dough over the butter towards the center, then seal the edges.

First fold

Fold the dough in half and roll it into a rectangle four times longer than wide.

Second fold

Fold the edges towards the center, then fold again in half.

Third fold

Roll the dough into a rectangle four times longer than wide and repeat the previous fold.

Cut the croissants

Roll out the dough into a rectangle about 40 x 50 cm and cut into 2 strips of 20 x 50 cm, then cut triangles.

Shape the croissants

Make a cut in the middle of the widest edge of each triangle, lift the corners outward, and roll to form croissants.

Slow proofing

Let the croissants rise gently overnight in the refrigerator.

720 min

Preheat the oven

Preheat the oven to 190°C.

190°C · 10 min

Prepare the egg wash

Mix the egg yolk with a little milk and a teaspoon of sugar.

ThermomixMix·Speed 3·10s

Brush the croissants

Brush the croissants with the egg yolk mixture using a pastry brush.

Bake the croissants

Place the croissants in the oven.

190°C · 20 min

Cool down

Let the croissants cool on a wire rack.

30 min

Serve

Serve the croissants.

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