A lot of baking (and cooking) happened over the holidays… and I’m just trying to catch up now with my posts.

Croissants are my favourite item to buy from the bakery. Cheese croissants heated up a little, fresh chocolate croissants… buttery, flaky… so good! I didn’t have a recipe on hand from anyone that I knew, and none of my cookbooks really covered it at all. I did a search online but was pretty unsatisfied. I finally found one that looked like it would work (and altered the steps a bit, added fillings etc), and I set out on a baking mission. I knew it wouldn’t be easy!

Note: You will get dirty. It’s a lot of work. You will need 2 days. Also — you will need a scale for this recipe. I know it seems like a pain, but once you have one you won’t be able to live without it. Baking is a million times more accurate by weight, as the volume of flour and other ingredients changes depending on the season, humidity and your room temperature, etc. You can pick up a scale for $10 at any cooking store, or you can splurge $30-80 on a digital one.


Here’s the recipe and photos of my steps:

Stuffed Golden Flaky Croissant Recipe

350g unsalted butter
50g icing sugar
30g sunflower oil (I buy mine from Gourmet Warehouse/Whole Foods. You can also sub for olive oil here)
7g salt
2 large eggs
42g FRESH yeast (this is important! You can find fresh yeast at most bakeries or at Granville Island)
200mL milk (2%)
500g all-purpose flour
An additional egg yolk to brush the croissants and different fillings such as cheese, chocolate, fruit, etc.

_DSC0362 _DSC0367 _DSC0370 _DSC0376

1. Cover your working surface with parchment paper. Knead down the butter by hand until it is relatively flat. Then fold the parchment paper over and use a rolling pin to get the block to be very rectangular. Use a measuring tape or ruler and try to get the butter block to 8.5×6.3 inches and about 1 cm thick. Place the block in the fridge to chill no longer than 30 minutes.

2. Now make the dough. In a mixing bowl, dissolve the yeast in slightly warm milk and then combine with the sugar, eggs, oil, flour and salt. Mix gently and then knead very lightly.


3. Form a rectangle with the dough that is double the size of the butter block (approximately 19 inches by 13 inches). Place the chilled butter in the middle and then fold the dough over the butter. Do not stretch. It’s really important that the sides are covered with enough dough, as if it gets to thin, the butter will ooze out when you are doing all the folding. Carefully press the edges together and seal in the butter. Make sure all air as been released by pressing on the dough.

4. Roll the dough package with a rolling pin (dust the outsides with flour), turning the dough over occasionally to keep the edges event. Try not to let the the dough get so thin that the butter squeezes out. Continue until it is very thin, about  1 cm thick or as thin as you can get it.


5. Now start folding the dough. The folds of the dough are what make the croissants so flaky… so the more folds you do, the flakier the croissant is and the more it will puff up! Fold the dough into thirds (like a letter). Now rotate the other way and do the folds again. Now cover with foil or saran wrap and chill for 30 minutes.

6. Do several more folds (I did about 6, but 2 or 3 should suffice) and then cover and chill overnight.

_DSC0380 _DSC0381 _DSC0382 _DSC0383

7. The next day, cut the dough in half and roll out to about 3mm thick. Cut in pointed triangles and fill with different stuffings… I used cheese blocks and some nice bittersweet chocolate… don’t put the fillings too close to the edge or they will ooze out while baking.

8. Start forming the croissant crescents by rolling the shortest side up to the tip of the triangle. You will want to roll these VERY tightly. Press together all the sides and make sure they are sticking while together. When placing on the baking sheet covered with parchment paper, make sure to put the tip of the triangle underneath the croissant so that it cannot fold out. If you do not wrap the croissants taut enough, they will unroll while baking (as I learned from experience… it was a disaster). So make sure to stick them well together :)

9.  Brush the croissants VERY lightly with egg yolk… if you like your croissants darker, brush more egg yolk. Let rise for 15 minutes.


10. Bake in pre-heated oven (355 degrees F) for 15-25 minutes until golden brown.


And that’s it! Here’s a photo of my croissant torn apart while I was eating it so you can see the flakiness :) They tasted SO good… just as good as bakery if not better, but I wish they looked a bit better. Rolling the dough a bit thinner and rolling the crescents more tightly would fix that next time I think. I also would drizzle chocolate over the chocolate croissants if I had a bit more time! :)


Cheesy Tomato Basil and Green Onion Savoury Scones Recipe plus Cranberry Breakfast Scones Recipe

I will post the recipe in the comments to save space. These scones were a huge hit on Christmas morning. So savoury! I split the mixture into half to make two different kinds of scones… but in retrospect I would just make the cheese scones again. So good!


Parmesan, cheddar cheese, cherry tomatoes, basil, green onions… mmm! What more could you want in a savoury scone? :)


Dried cranberries and a little sugar added for some sweeter breakfast scones.


The finished result!

What do you think? Let me know if you have any questions :)

Tags: , , , , , , ,


  1. Vancity Allie Says:

    Cheesy Tomato Basil and Green Onion Savoury Scones Recipe plus Cranberry Breakfast Scones Recipe

    I’ve converted this to cups etc. since more people use that, and accuracy doesn’t matter as much for scones ;)

    2 cups all-purpose flour
    1 Tbsp baking powder
    1.5 tsp salt
    1.5 sticks cold unsalted butter
    3/4 cup aged cheddar cheese
    1/2 cup quartered cherry tomatoes
    1/4 cup grated parmesan
    A couple tablespoons of chopped basil
    2 Tablespoons chopped green onion
    1 Tablespoon sugar
    1/2 cup dried cranberries
    1/2 cup buttermilk
    1 cold large egg
    2% milk for brushing

    1. Preheat oven to 425 degrees F.
    2. In a mixing bowl combine the flour, baking powder, and salt. Set aside.

    3. Chop all the ingredients like the tomatoes, basil, green onion… grate the cheeses.

    4. Cube the butter and add to the flour mixture. Using your fingers or a potato masher or pastry cutter, crumble the butter until it is like coarse meal.

    5. Whisk together the buttermilk and egg in a separate bowl. Now make a well in your mixture and pour it in. Use a fork to fold together the mixture… but do NOT overmix!

    6. Separate the mixture into half (or however you’d like to split it up).

    7. Mix in the cheese, tomato, basil, green onion into one of the mixtures for the savoury scones. For the cranberry scones, mix in the sugar and the dried cranberries. For extra decadence mix in some chocolate chunks like white chocolate.

    8. Line a baking sheet with parchment paper. Roll a handful of dough (about 2 overfull Tablespoons) into a ball and place on the parchment paper and flatten a little. Repeat until all the mixture is used.

    9. Brush the tops of the scones with milk.

    10. Bake for 18-25 minutes or until the tops are golden brown and the inside is flaky. Make sure you serve them hot! Yum!

  2. christine Says:

    Nicely done. Great food prep, writing and photography. You have a lot of great talents. I will try to recipie

  3. Web Design Dave Says:

    mmm, I am going to try your scone recipe.

    If you wanted to make a healthier alternative, I assume you could use whole wheat flour?

    Do you have any suggestions for a healthier substitute for the butter?

  4. Vancity Allie Says:

    Haha, you could definitely use whole wheat flour and margarine for the scones… but… come on! Butter! Eat well :) Making your own food is way better than eating processed food with preservatives from the grocery store or a restaurant/cafe… even with real butter.

    I think you need to watch Julie and Julia for some Julia Child love on butter :)

  5. Caroline Says:

    Does ANYTHING you do turn out poorly???? =)

  6. Vancity Allie Says:

    Haha. Most definitely. Like the first batch of croissants pretty much exploded ;)

  7. Emilia Says:

    I think you such the dream girl/wifey. :]
    I wish i was more like you, but in my own way.

  8. Tyler Ingram Says:

    Question #1:

    When am I allowed to come over and do taste tests of your baking/cooking etc?

    Question #2:

    When are you opening up your restaurant?


  9. Michelle Clausius Says:

    I am so trying that scone receipe. You are a master.

  10. Tawcan Says:

    Yeah I have the same question as Tyler, we are practically neighbours why am I not invited over for eating those delicious treats? Looking at those pictures is making me hungry, I guess it’s time to make dinner.

  11. Lindsay Says:

    Mmmm savory scones.

  12. Iris Says:

    wow your croissants look delicious! Thanks for the recipe as I have been trying to find one as well after seeing Meryl Streep ‘make’ some chocolate croissants in “It’s Complicated”

  13. Deia Says:

    As always, the pictures look just wonderful and make me want to run to the kitchen to try your recipes myself.
    I’m impressed you did the dough for the croissants yourself! I would have just taken one from the supermarket… but I’m sure yours was just a lot better!!!
    Thanks for sharing.

  14. La Grenadine Says:

    Your croissants are beautiful. ^^
    I don’t like cheese, I wouldn’t like croissant cheese. But I love chocolate, and so, I love chocolate croissants. (In France, we call that : pain au chocolat, but the shape is a bit different. ^^ )

  15. Pia Says:

    Wow, those look so good Allie! I can’t wait to try that recipe! I think croissants might be first.

  16. Vancity Allie – the blog of a Vancouver girl who lives and breathes the West Coast » Blog Archive » HOMEMADE CREPES AND CHEESE BLINTZES (AND RECIPE) Says:

    [...] Popular Posts « HOW TO MAKE CROISSANTS (AND SCONES) [...]

Leave a Reply

Add an Image To Your Comment (Note: This is not an avatar. If you want an avatar, please go to www.Gravatar.com)

CommentLuv badge

Anti-Spam Quiz:

[Valid RSS]
About This Blog

My Picture

This the blog of a 28 year-old Vancouver girl who loves and writes about everything “Vancouver” and West Coast. This is the blog of a girl who works in Vancouver's video game industry, it's also a surfing blog, snowboarding blog, food blog, Canucks blog, gadget blog, and photography blog. VancityAllie.com is an award-winning blog that receives over 2.7M unique visitors every year and over 4,500 followers on Twitter. VancityAllie.com has been featured in books, newspapers, magazines, and television.

Recent Comments
  • OHM: Your wedding looked like so much fun! I love all the little touches....
  • Cathy: Wow — amazing photos! I love how outdoorsy you got with your...
  • Denise Chavez: The decor is beautiful!!
  • JonIchinomiya: I luuuuuv this beach! I used to surf it ever weekend for about...
  • T.: Great pics! Congrats! What a lovely wedding.
  • Elsa: wow, your wedding was BEAUTIFUL :D the pictures are AMAZING but I think...
  • Hokkaido Shred: You surfed in your wedding dress?! OUT. OF. CONTROL. I like...
  • Lais: Congrats! Love your wedding pictures. It really look like you had an...
  • johnyrobertsmith: Great shots, Allie! You both look great in the pictures...
  • Jennifer Findlay: Hi Allie…tho se are absolutely stunning photos. You...
Twitter Updates

Twitter Updates

    follow me on Twitter