Paul Hollywood Croissant Recipe

The Paul Hollywood Croissant Recipe represents the gold standard of French pastry making.

This legendary technique creates perfectly layered, buttery croissants that melt in your mouth.

Master baker Paul Hollywood’s method ensures crispy exteriors and fluffy interiors every time.

The secret lies in proper lamination and temperature control throughout the process. Learning this Paul Hollywood croissant recipe transforms your baking skills completely.

Each fold creates delicate layers that puff beautifully when baked. The result is restaurant-quality pastries made in your own kitchen.

This recipe requires patience but delivers incredible satisfaction and impressive results.

When I First Introduced To

My first attempt at the Paul Hollywood croissant recipe was intimidating yet exciting.

The lamination process seemed complex, but following Paul’s precise instructions made everything clear.

The aroma of fresh croissants filling my kitchen was absolutely magical. That first bite convinced me this recipe was worth mastering completely.

Equipment List

• Large mixing bowl
• Kitchen scale
• Rolling pin
• Clean kitchen towels
• Baking sheets
• Parchment paper
• Sharp knife
• Pastry brush

Ingredients List

• 500g strong white bread flour
• 10g salt
• 80g caster sugar
• 10g instant yeast
• 300ml cool water
• 250g cold butter (for lamination)
• 1 egg (for egg wash)

Step-by-Step Preparation

1. Mix flour, salt, sugar in large bowl.
2. Add yeast to one side of bowl.
3. Pour water gradually while mixing ingredients together.
4. Knead dough for 10 minutes until smooth.
5. Wrap dough tightly in plastic film completely.
6. Refrigerate dough for at least 1 hour.
7. Roll butter into rectangle between parchment paper.
8. Roll dough into rectangle twice butter size.
9. Place butter in center of dough rectangle.
10. Fold dough edges over butter completely encasing.
11. Roll out gently to original rectangle size.
12. Fold into thirds like folding a letter.
13. Wrap and chill for 30 minutes exactly.
14. Repeat rolling and folding process two times.
15. Roll final dough to 5mm thickness carefully.
16. Cut into triangles using sharp knife precisely.
17. Roll triangles from base to tip tightly.
18. Place on lined baking sheets with space.
19. Prove in warm place for 2 hours.
20. Brush with beaten egg before baking immediately.
21. Bake at 200°C for 20 minutes exactly.

Recipe Tips

1. Keep butter and dough at similar temperatures for best lamination results.
2. Work quickly during folding to prevent butter from melting completely.
3. Always rest dough between folds to relax gluten properly.
4. Use strong flour for better structure and rise.
5. Ensure proper proofing time for maximum fluffiness and texture.

What to Serve With Paul Hollywood Croissant Recipe

• Fresh Berry Jam: Homemade strawberry or raspberry jam complements the buttery pastry perfectly. The sweet-tart flavor balances the rich croissant beautifully.
• French Butter and Honey: Traditional European-style butter with local honey creates an authentic French breakfast experience.
• Scrambled Eggs: Creamy scrambled eggs pair wonderfully with warm croissants for a complete breakfast meal.

Conclusion

This Paul Hollywood croissant recipe delivers bakery-quality results with patience and practice.

The lamination technique creates incredible layers that make each bite special. Perfect for special occasions or weekend breakfast treats with family.

Master this recipe once, and you’ll treasure it forever.

More Amazing Recipes

• Puerto Rican Cuajito Recipe
• Wawa Chicken Salad Recipe
• Saltgrass Carrot Cake Recipe
• Mazzio’s Ranch Dressing Recipe

Paul Hollywood Croissant Recipe

The Paul Hollywood Croissant Recipe represents the gold standard of French pastry making.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Course Breakfast

Cuisine French

Servings 8

Calories 280 kcal

Equipment

• Large mixing bowl
• Kitchen scale
• Rolling Pin
• Clean kitchen towels
• Baking sheets
• Parchment paper
• Sharp knife
• Pastry brush

Ingredients

  

• 500 g strong white bread flour
• 10 g salt
• 80 g caster sugar
• 10 g instant yeast
• 300 ml cool water
• 250 g cold butter for lamination
• 1 egg for egg wash

Instructions

 

• Mix flour, salt, sugar in large bowl.
• Add yeast to one side of bowl.
• Pour water gradually while mixing ingredients together.
• Knead dough for 10 minutes until smooth.
• Wrap dough tightly in plastic film completely.
• Refrigerate dough for at least 1 hour.
• Roll butter into rectangle between parchment paper.
• Roll dough into rectangle twice butter size.
• Place butter in center of dough rectangle.
• Fold dough edges over butter completely encasing.
• Roll out gently to original rectangle size.
• Fold into thirds like folding a letter.
• Wrap and chill for 30 minutes exactly.
• Repeat rolling and folding process two times.
• Roll final dough to 5mm thickness carefully.
• Cut into triangles using sharp knife precisely.
• Roll triangles from base to tip tightly.
• Place on lined baking sheets with space.
• Prove in warm place for 2 hours.
• Brush with beaten egg before baking immediately.
• Bake at 200°C for 20 minutes exactly.

Notes

1. Keep butter and dough at similar temperatures for best lamination results.
2. Work quickly during folding to prevent butter from melting completely.
3. Always rest dough between folds to relax gluten properly.
4. Use strong flour for better structure and rise.
5. Ensure proper proofing time for maximum fluffiness and texture.

Keyword Paul Hollywood Croissant Recipe