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With this recipe we want to give you the exact directions on how we go about making

classic French croissants

Ingredients for the croissant dough

Times are an indication and also depend on your experience with the recipe. Try to work swift but precise and take extra fridge time if needed!

21.00 h - Knead for 3 minutes and store in fridge for 12 hours

Day 3 - Dividing, Shaping, proofing and baking

09.00 h - Roll out to 20 cm x 110 cm - part 1

09.05 h - Often needed! Take 20 min. fridge time if length not in one go

09.25 h - Roll out to 20 cm x 110 cm - part 2

09.30 h - Divide and shape the croissants

09.40 h - First coat of egg wash

09.45 h - Proof to perfection (indication 2 hours)

11.45 h - Second coat of egg wash

11.50 h - Bake for 15-18 minutes

12.10 h - Ready!

Made Naturally by Nature

Honey starts as flower On average, nectar collected by bees, which gets broken down into simple sugars stored inside the honeycomb. The design of the honeycomb and constant fanning of the bees' wings causes evaporation, creating sweet liquid honey. Honey's color and flavor vary based on the nectar collected by the bees. For example, honey made from orange blossom nectar might be light in color, whereas honey from avocado or wildflowers might have a dark amber color. a hive will produce about 65 pounds of surplus honey each year2. Beekeepers harvest it by collecting the honeycomb frames and scraping off the wax cap that bees make to seal off honey in each cell. Once the caps are removed, the frames are placed in an extractor, a centrifuge that spins the frames, forcing honey out of the comb.

After the honey is extracted, it's strained to remove any remaining wax and other particles. Some beekeepers and bottlers might heat the honey to make this process easier, but that doesn't alter the liquid's natural composition.

After straining, it's time to bottle, label, and bring it to you. It doesn't matter if the container is glass or plastic, or if the honey is purchased at the grocery store or farmers' market. If the ingredient label says "pure honey," nothing was added from bee to hive to bottle.
2 Abbott, Charles Nash (1881), British Bee Journal & Bee-keepers Adviser, Volume 31.

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With this recipe we want to give you the exact directions on how we go about making classic French croissants Ingredients for the croissant dough Times are an indication and also depend on your experience with the recipe. Try to work swift but precise and take extra fridge time if needed!

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