How to make Croissants - An ideal breakfast item – you can have them plain or stuffed with sweet or savoury filling.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Fresh yeast (ताज़ी यीस्ट/ ख़मीर )

Cuisine : French

Course : Breads

Croissants Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

For more recipes related to Croissants checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Meethi Puri . You can also find more Breads recipes like Bayee Missi Roti, Masala missi roti, Beetroot Parantha, Pan Fried Rosemary Bread.

Prep Time : 8-10 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Croissants Recipe

  • Refined flour (maida) 2 cups + for dusting

  • Fresh yeast 1/2 teaspoon

  • Castor sugar (caster sugar) 2 tablespoons

  • Milk powder 1 tablespoon

  • Salt 1 teaspoons

  • Nutralite 1 cup

  • Dark chocolate cut into thick slabs 100 grams

  • Milk for milk wash


Step 1

Take yeast in a small bowl, add a pinch of sugar and little warm water, mix well and set aside to get activated for two minutes.

Step 2

Sieve the refined flour into a large mixing bowl, add milk powder, remaining sugar and salt and mix well.

Step 3

Make a well in centre and add the activated yeast and mix well.

Step 4

Add a hundred and twenty five millilitre water and knead into soft dough. Cover it with wet muslin cloth and keep it overnight in the refrigerator.

Step 5

Remove it from the refrigerator and knock back the dough. Roll the dough into half inch thick rectangular sheet.

Step 6

Spread quarter cup of Nutralite evenly on the rolled sheet and fold it into book fold, cover with a clingfilm and refrigerate it for twenty to twenty five minutes.

Step 7

Remove from the refrigerator and roll again to half inch thick rectangular sheet, spread quarter cup Nutralite evenly and fold it into a single or E fold, cover with cling film and refrigerate it for twenty to twenty five minutes.

Step 8

Repeat the process till all the Nutralite is over. Repeat the process once more without applying Nutralite.

Step 9

Preheat the oven at 180º C.

Step 10

Cut the dough into half and then roll it again into half inch thick rectangular sheet.

Step 11

Trim the edges and cut it into triangles. Give a slight cut at the broad end, stretch it from sides and roll it to form a crescent shape.

Step 12

Make plain with the small triangles and stuff the remaining with chocolate slab.

Step 13

Place them on a baking tray and cover with wet muslin cloth and allow to prove for five to ten minutes.

Step 14

Remove the cloth, give milk wash and place them in the preheated oven and bake it for fifteen to twenty minutes.

Step 15

Remove from the oven, arrange them on a serving plate and serve hot