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Fagor Professional Blog | Recipes | Recipe for a puff pastry croissant

Recipe for a puff pastry croissant

If there is a typical breakfast pastry at cafés, bars, restaurants and hotels, it is the croissant, a sweet pastry that can be eaten alone or filled, both sweet and savoury, and which is perfect for starting the day off on the right foot.

Today we bring you this recipe for making these puff pastry croissants in your professional oven so that your customers and guests can enjoy a great breakfast.

What ingredients do you need to make this puff pastry croissant recipe for 12 people in your iKORE professional oven?

  • 1 kg flour
  • 20 gr salt
  • 100 gr sugar
  • 50 gr fresh yeast
  • 600 ml water
  • 1 egg
  • 600 gr margarine

Follow these steps to make some delicious croissants:

  1. Sift the flour and mix with the salt and sugar.
  2. Dissolve the fresh yeast in a little water.
  3. Gradually add the eggs. Add the rest of the water to make a smooth, elastic dough.
  4. Leave the dough to rise until doubled in size, then knock back with your hands.
  5. Flatten the dough to a thickness of approximately 5 cm, and add the butter in the same way as for puff pastry. .
  6. Fold the 4 sides of the dough over the butter.
  7. Roll out evenly so that you can cut into triangles of the same size and weight.
  8. Shape the croissants:
    • Place the triangle on the work surface with no (or very little) flour.
    • With the point of the triangle facing towards you, start to roll inwards from the base.
    • Keep on rolling, using both hands. Allow the dough to double in size, place on a smooth baking tray and select:
      • Smart
      • Pastry
      • Croissant

Once out of the oven, you can serve a delicious puff pastry croissant.

The origin of the croissant is not as sweet as you may think

These sweet croissants made of puff pastry and commonly found in most bakeries around the world are not as sweet as their taste might lead us to believe, nor is France the country where they originated.

The year was 1683 when the Ottoman Empire, which at that time was advancing through Europe conquering territories against the Germanic Roman Empire, was advancing its offensive towards Austria, specifically by besieging Vienna. At that time, the city was surrounded by an almost impassable wall, so the strategy of the Ottoman soldiers was to dig tunnels under the ground to reach the centre of the city.

In order to remain unnoticed, they decided to only work in these trenches at night, unaware that the city’s bakers also started working in the early hours of the morning. They heard the work of the invaders, sounding the alarm to the city and allowing citizens and the army to face the Ottoman attack, whose only remedy was to retreat.

To celebrate the victory and in revenge, Vienna’s bakers made a bun emulating the crescent moon on the Ottoman flag.

croissant de hojaldre

The croissant and France

As is common with world-famous recipes, these croissants did not take long to spread throughout Europe until, once they arrived in France, the French took over the recipe, making it flakier. It was not until almost 200 years after the Ottoman attack, in 1863, that the word croissant appeared for the first time in the French dictionary Littré, which literally means crescent, both because of the rise of the puff pastry and in reference to the fourth lunar crescent.

In 1905 the recipe was published for the first time in France and in 1938, the term was included in the first edition of the Larousse Gastronomique.


Its popularity is so great that International Croissant Day is celebrated on 30th January every year to raise even more awareness about this delicious recipe, which is perfect for starting the day with a cup of coffee.

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