🥐 Croissant
A croissant is a crescent-shaped French pastry made from a yeasted dough laminated with butter, folded again and again to create dozens of thin layers. Baked, it is golden and flaky outside, with a soft, airy, honeycomb crumb inside and a rich buttery taste. It is a breakfast classic, eaten plain or with jam alongside coffee.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g plain flour
- 10 g dried yeast
- 55 g sugar
- 10 g salt
- 280 ml cold water
- 280 g cold butter for laminating
Method
- Mix the flour, yeast, sugar, salt and water into a smooth dough. Chill 1 hour.
- Flatten the butter into a square, wrap it in the rolled-out dough and roll into a long rectangle.
- Fold in thirds, chill 30 minutes and repeat the rolling and folding twice more.
- Roll out to 4 mm, cut into long triangles and roll each up from the wide end into a crescent.
- Prove 2 hours until puffy, brush the tops with a little water and bake at 200 °C for 15–18 minutes until deep golden.
How to make it lighter
- A croissant is mostly butter and flour: one 60 g croissant is about as much energy as a substantial snack.
- Choose a mini croissant (about 30 g) when you want the taste with half the energy.
- Skip extra butter; a thin layer of jam or fresh fruit adds flavour with less fat.
History
The croissant is descended from the Austrian kipferl, a crescent-shaped bread brought to Paris in the 19th century by Viennese bakers. The story that it was invented to celebrate the lifting of the Ottoman siege of Vienna is a popular legend without solid evidence. The flaky, laminated French version took shape in the early 20th century.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Croissant and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →