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Enjoy warm croissants fresh from the oven with butter, jam, or chocolate spread.
Store leftover croissants in an airtight container at room temperature for 1–2 days.
Reheat gently in the oven at 160°C (320°F) for 5–7 minutes to restore flakiness.
Croissants freeze well—wrap individually in plastic wrap and freeze up to 1 month. Thaw and reheat before serving.
Variations
Add a sprinkle of cinnamon and sugar to the dough for a sweet twist.
Fill with chocolate or almond paste before rolling for delicious filled croissants.
Use whole wheat flour for a nuttier flavor and denser texture.
FAQ
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, but reduce the amount slightly and add it directly to the flour.
Q: How important is the butter temperature?
A: Very important! The butter must stay cold and firm to create the flaky layers during rolling and folding.
Q: Can I make the dough ahead of time?
A: Yes, after the final fold, you can refrigerate the dough overnight. Bring it to room temperature before shaping and proofing.
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