Homemade Assorted Viennoiseries (Croissants, Pain au Chocolat, and Danish Pastries)
Homemade Assorted Viennoiseries (Croissants, Pain au Chocolat, and Danish Pastries)
Ingredients
For the Laminated Dough
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup whole milk, warm (105-115°F)
- 1/4 cup unsalted butter, melted, for dough
- 2 sticks unsalted butter, cold, for lamination
For the Almond Croissant Filling
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup almond flour
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sliced almonds, for topping
For the Pain au Chocolat
- 12 chocolate batons, or 6 ounces good quality dark chocolate, cut into 12 sticks
For the Cream Cheese Danish Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the Egg Wash
- 1 large egg
- 1 tablespoon whole milk
Instructions
- 1
In a large bowl or stand mixer, combine the flour, 1/2 cup granulated sugar, instant yeast, and salt. Add the warm milk and 1/4 cup melted butter. Mix until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic. Form into a ball, cover, and refrigerate for at least 30 minutes.
⏱️ 20 min
- 2
While the dough chills, prepare the butter block for lamination. Place the 2 sticks of cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch square. Keep refrigerated until ready to use.
⏱️ 10 min
- 3
On a lightly floured surface, roll out the chilled dough into a 16x16 inch square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter, sealing it completely like an envelope. Ensure no butter is exposed.
⏱️ 10 min
- 4
Gently roll the dough into a 20x10 inch rectangle. Perform the first 'turn': fold one-third of the dough over the middle, then fold the remaining third over that, like folding a letter. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
⏱️ 40 min
- 5
Repeat the rolling and folding process (Steps 3 and 4) two more times, chilling the dough for 30 minutes after each turn. Always roll the dough in the same direction (lengthwise) for each turn. After the third turn, chill the dough for at least 1 hour, or preferably overnight.
⏱️ 80 min
- 6
Prepare the fillings. For the almond cream: In a small bowl, cream together 1/4 cup softened butter and 1/4 cup granulated sugar until light and fluffy. Mix in the almond flour, egg, and 1/2 teaspoon vanilla extract until smooth. Transfer to a piping bag or cover and set aside. For the cream cheese Danish filling: In another small bowl, whisk together the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Transfer to a piping bag or cover and set aside.
⏱️ 15 min
- 7
On a lightly floured surface, roll out the chilled laminated dough into a large rectangle, about 1/8 inch thick (approximately 24x12 inches). Trim the edges to create clean lines.
⏱️ 10 min
- 8
To make croissants: Cut a portion of the dough into long strips, then cut these strips into triangles with a 3-inch base and 8-inch height. Starting from the wide base, gently roll each triangle towards the point to form a crescent shape. Place on a parchment-lined baking sheet.
⏱️ 15 min
- 9
To make pain au chocolat: Cut a portion of the dough into 3x4 inch rectangles. Place one chocolate baton at one end of a rectangle, roll the dough once, place a second baton, and continue rolling to enclose the chocolate. Place seam-side down on a parchment-lined baking sheet.
⏱️ 10 min
- 10
To make Danish pastries: Cut a portion of the dough into 4x4 inch squares. Fold each corner of a square towards the center, overlapping slightly, to create a pocket. Place on a parchment-lined baking sheet.
⏱️ 10 min
- 11
Prepare the egg wash: Whisk together the large egg and 1 tablespoon whole milk. Brush all pastries generously with the egg wash. For almond croissants, pipe almond cream into the center of the crescent and sprinkle with sliced almonds. For Danish pastries, pipe cream cheese filling into the center pocket.
⏱️ 10 min
- 12
Proof the pastries: Loosely cover the baking sheets with plastic wrap or a clean kitchen towel. Let the pastries proof in a warm, draft-free place for 1 1/2 to 2 hours, or until they have nearly doubled in size and are visibly puffy and jiggly. They should look light and airy.
⏱️ 90 min
- 13
Preheat oven to 400°F (200°C). Once proofed, bake the pastries for 10 minutes at 400°F, then reduce the oven temperature to 375°F (190°C) and continue baking for another 10-15 minutes, or until golden brown and puffed. If baking in batches, ensure the oven returns to temperature between batches.
⏱️ 25 min•🌡️ 400
- 14
Remove from oven and let cool slightly on a wire rack before serving. Enjoy your homemade assorted Viennoiseries!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Assorted Viennoiseries (Croissants, Pain au Chocolat, and Danish Pastries)
Ingredients
For the Laminated Dough
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup whole milk, warm (105-115°F)
- 1/4 cup unsalted butter, melted, for dough
- 2 sticks unsalted butter, cold, for lamination
For the Almond Croissant Filling
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup almond flour
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sliced almonds, for topping
For the Pain au Chocolat
- 12 chocolate batons, or 6 ounces good quality dark chocolate, cut into 12 sticks
For the Cream Cheese Danish Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the Egg Wash
- 1 large egg
- 1 tablespoon whole milk
Instructions
- 1
In a large bowl or stand mixer, combine the flour, 1/2 cup granulated sugar, instant yeast, and salt. Add the warm milk and 1/4 cup melted butter. Mix until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic. Form into a ball, cover, and refrigerate for at least 30 minutes.
⏱️ 20 min - 2
While the dough chills, prepare the butter block for lamination. Place the 2 sticks of cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch square. Keep refrigerated until ready to use.
⏱️ 10 min - 3
On a lightly floured surface, roll out the chilled dough into a 16x16 inch square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter, sealing it completely like an envelope. Ensure no butter is exposed.
⏱️ 10 min - 4
Gently roll the dough into a 20x10 inch rectangle. Perform the first 'turn': fold one-third of the dough over the middle, then fold the remaining third over that, like folding a letter. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
⏱️ 40 min - 5
Repeat the rolling and folding process (Steps 3 and 4) two more times, chilling the dough for 30 minutes after each turn. Always roll the dough in the same direction (lengthwise) for each turn. After the third turn, chill the dough for at least 1 hour, or preferably overnight.
⏱️ 80 min - 6
Prepare the fillings. For the almond cream: In a small bowl, cream together 1/4 cup softened butter and 1/4 cup granulated sugar until light and fluffy. Mix in the almond flour, egg, and 1/2 teaspoon vanilla extract until smooth. Transfer to a piping bag or cover and set aside. For the cream cheese Danish filling: In another small bowl, whisk together the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Transfer to a piping bag or cover and set aside.
⏱️ 15 min - 7
On a lightly floured surface, roll out the chilled laminated dough into a large rectangle, about 1/8 inch thick (approximately 24x12 inches). Trim the edges to create clean lines.
⏱️ 10 min - 8
To make croissants: Cut a portion of the dough into long strips, then cut these strips into triangles with a 3-inch base and 8-inch height. Starting from the wide base, gently roll each triangle towards the point to form a crescent shape. Place on a parchment-lined baking sheet.
⏱️ 15 min - 9
To make pain au chocolat: Cut a portion of the dough into 3x4 inch rectangles. Place one chocolate baton at one end of a rectangle, roll the dough once, place a second baton, and continue rolling to enclose the chocolate. Place seam-side down on a parchment-lined baking sheet.
⏱️ 10 min - 10
To make Danish pastries: Cut a portion of the dough into 4x4 inch squares. Fold each corner of a square towards the center, overlapping slightly, to create a pocket. Place on a parchment-lined baking sheet.
⏱️ 10 min - 11
Prepare the egg wash: Whisk together the large egg and 1 tablespoon whole milk. Brush all pastries generously with the egg wash. For almond croissants, pipe almond cream into the center of the crescent and sprinkle with sliced almonds. For Danish pastries, pipe cream cheese filling into the center pocket.
⏱️ 10 min - 12
Proof the pastries: Loosely cover the baking sheets with plastic wrap or a clean kitchen towel. Let the pastries proof in a warm, draft-free place for 1 1/2 to 2 hours, or until they have nearly doubled in size and are visibly puffy and jiggly. They should look light and airy.
⏱️ 90 min - 13
Preheat oven to 400°F (200°C). Once proofed, bake the pastries for 10 minutes at 400°F, then reduce the oven temperature to 375°F (190°C) and continue baking for another 10-15 minutes, or until golden brown and puffed. If baking in batches, ensure the oven returns to temperature between batches.
⏱️ 25 min•🌡️ 400 - 14
Remove from oven and let cool slightly on a wire rack before serving. Enjoy your homemade assorted Viennoiseries!
⏱️ 10 min