Butter Block & Co
81 layers of lamination

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bake it yourself


12 hours before you wish to enjoy your croissants Place the croissants on a baking tray, lightly covered with saran wrap and leave it in the fridge for 12 hours

2 hours before baking Boil 1L of water and pour it in a container and place container on the lowest level of your oven (with your oven turned off) for 70-90mins

Put your tray of croissants into the oven on the top level and close the oven door (for better result, if you have a spray bottle, spray the croissants with water)

Up the level make an egg wash for your croissants!! It will give it a good shine on the crust and prevents it to dry out fast

When your croissants are ready, it should have triple the size from its frozen form

Take the tray of croissants out from the oven, also removing the container of water, set your oven to 375F

While your oven is pre-heating, brush your egg wash onto your croissants

When your oven reached it’s temperature, bake your croissants for 10-14 mins