French Croissants et Pain au Chocolat, Step by Step

Oct 12, 2019

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A morning with time unrestrained, weekend papers waiting to be perused, hot tea (or coffee) steaming and a warm buttery, flaky croissant. The picture of a wonderful moment. Savoring, savoring, savoring.

Nearly every Sunday morning after a long walk with the boys, I am settling into my living room with my newspapers piled high, a warm homemade croissant in the oven, hot water for the teapot boiling and my favorite go-to breakfast waiting to be enjoyed. There really is nothing quite as sweet when it comes to weekly rituals and routines.

~TSLL’s Sunday morning ritual with a homemade croissant. follow on Instagram (@thesimplyluxuriouslife to see more)~

Over the many years, I have been in pursuit of the most scrumptious croissant, and as I will share in today’s episode, once you have had a French croissant, it is hard to spend even a couple of dollars on an inferior, albeit valiant attempt, at this classic and quintessential French weekend morning pastry (or should I say boulangerie item, as you will find the best ones in a classic French boulangerie as I will share in today’s episode). However, there are a couple of bakeries in the states that have mastered it almost exactly as my tastebuds can attest after my trip to San Francisco this summer.

In today’s episode, a helpful step-by-step visual guide teaching you how to make your very own croissants. As I will share in the video, I make a large batch of both classic croissants and pain au chocolat, and freeze most of them so that I can enjoy them each week for nearly four months (I will show you how to do this as well). Not only does this save me money (here in Bend a croissant can run as much as $3.95/each). As well, making my own croissants inspired by the classic Baking with Julia episode with French baker Esther McManus (links below the video) ensures the size is not too extreme and the flavor is the wonderful and desired marriage of buttery goodness throughout and flaky exterior.

I do hope you will tune in to this week’s episode as I will share the Paris 2018 boulangerie that won for Best Croissant and much more about Paris and places to visit, stay and enjoy. Now, to the episode!

~Episode Note: A small scene was inadvertently left out in the editing room (55:30), so I would like to add that step here (it is correct in the written recipe shared here on the Show Notes). After you place the croissants in the oven for 3 hours to proof, you remove them, add one more round of egg wash, and then put into a 350 degree oven for 20-25 minutes until beautifully golden brown.

Links from the Episode:

~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed. Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. And see the most recent shares since Season 1 wrapped up as viewers began to explore the recipes in their own kitchens.

Check out previous episode from Season 2 of The Simply Luxurious Kitchen

Season 2 Premiere – Moules Marinière à la Crème

Season 2, Episode #4, Herbed Trout with Citron Beurre Blanc

~CLICK HERE for the entire recipe and step-by-step pictures for both Croissants and Pain au Chocolat

French Croissants et Pain au Chocolat, Step by Step


11 thoughts on “French Croissants et Pain au Chocolat, Step by Step

  1. Hello. Didn’t you skip a step in the baking? You put them in the oven for proofing for 3 hours and then took out finished croissants… You didn’t bake them? Did the bowl method also bake them? I thought there was going to be another egg wash too… I’m confused.

    1. Maiden you are a great student! Thank you for catching this error. Yes, you are correct, and I have since corrected the Show Notes (the recipe is already correct). Once you remove the croissants from the proofing oven (3 hours), you add one more egg wash, turn the oven to 350 degrees F and place back into the oven for the final bake of 20-25 minutes or until golden brown. Mistakenly, this scene was cut accidentally. Thank you for bringing it to my attention.

      1. I just watched the video too and loved it except the proofing part I had to rewind a couple of times thinking I missed the baking part but indeed it was cut! Oops oh well. I just wanted to see how much they rose during proofing for 3 hours before baking them 🙂 I make bread so just wanted to compare those two…my mom makes croissants though so can always go to her for help when I brave this lengthy yet rewarding recipe. Thanks for the video!

  2. Shannon, thank you for this recipe I can’t wait to try it when I get a free weekend to myself! I definitely plan to batch prep and freeze. Do you mind if I ask where your denim jacket at the start is from?

  3. Hi Shannon,
    I have always wanted to try to make a laminated dough for a Kouign-amann but have been intimated but watching you do it for croissants made me think it could be doable. I shall try it very soon. I want to ask you where you found your beautiful copper kettle?? If it is an antique did you have to have it
    re-tinned? It looks like it holds a lot of water. I found one recently that holds 27cups of water but that may be a bit too big for me. LOL

  4. Hi, Has anyone used a different flour other than the one noted in the recipe? I can’t find Bob’s Red Mill Artisan Flour anywhere. It’s completely sold out. Thanks!

    1. Regular non-brand flour will work. I shared the brand I prefer if it is available. We have the same problem here in Bend – Bob’s Redmill flour is still waiting to be restocked. 🙂

  5. Hi there,

    I’m in the process of making these delicious croissants as a surprise for my husband. I was Just wondering how to bake the croissants/pain au Chocolat that you freeze?

    1. Anna, happy to help! Pull out the frozen croissants the night before the morning you want them and place them in the refrigerator to I thaw, but not rise. Then three hours before you want to enjoy them (in the morning), pull them out of the fridge, wash with egg wash, and place in a proofing oven for three hours to rise. Then bake!! I do hope you enjoy. 😌

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