Croissants, Almond Croissants, Pains Au Chocolat and Pains Aux Raisins Recipe


Patisserie A Step-by-step Guide to Baking French Pastries at HomeThis recipe will explain to you how to make homemade pastries and how to organize yourself to have them ready first thing in the morning for breakfast.

  • Yield: 30 approximately
  • Preparation Time: 1 Hour 5 Minutes


  • 1.1 g croissant dough
  • 1 beaten egg, to glaze
For the almond croissants
  • 50 g marzipan (cut in batons 6 × 0.5 cm)
  • 50 g toasted flaked almonds (10 minutes at 150°C/300°F/Gas Mark 2)
  • 100 g white fondant for millefeuille (or 100 g white icing + 15 ml boiling water)
For the pains au chocolat and pains aux raisins
  • 150 g dark chocolate drops or batons
  • 450 g crème pâtissière
  • 100 g raisins soaked for 1 hour in 50 ml dark rum and 50 ml boiling water
How to Make It
  1. Make the croissant dough.
  2. Sprinkle some flour on the dough and on the work surface. Divide the croissant dough into 2 equal pieces and put 1 in the fridge.
  3. Make the croissants, almond croissants, pains aux chocolate and/or pains aux raisins
  4. Remove the second piece of dough from the fridge and repeat step 3 to use up all the dough. Freeze the tray of pastries for later use.
  5. The evening before, remove as many pastries as you need from the freezer and place them in staggered rows on a non-stick baking tray, 6 cm apart, and prove overnight at room temperature (about 20°C). The following morning, brush them with beaten egg and bake for 10–12 minutes at 180°C/350°F/Gas Mark 4. If the pastries have not quite risen enough, start the baking in a cold oven set at 180°C/350°F/Gas Mark 4 and bake for 15–20 minutes.

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