Croissants
Homemade croissants made with full cream milk, butter and plain flour in the Thermomix TM7. The mixing bowl combines and kneads the dough to a silky consistency, while precise heating warms the milk and yeast mixture gently. Laminate with unsalted butter, shape and bake golden, flaky croissants worthy of a French bakery.
About this recipe
Croissants Thermomix TM7 are the ultimate weekend baking project, and this recipe for homemade croissants shows exactly why the all-in-one kitchen machine makes laminated pastry achievable at home. Full cream milk, instant yeast, plain flour and milk powder come together into a smooth, elastic dough, while the built-in scale weighs every ingredient to the gram so your butter layers stay consistent. Precise, gentle heating brings the milk and yeast mixture to the ideal warmth, meaning you never risk killing the yeast. The TM7 then kneads the dough evenly and whisks the egg for a glossy finish. Flaky croissants are perfect for a leisurely breakfast, a festive brunch or a Sunday treat with jam and coffee. With layers of unsalted butter folded between rests, these croissants bake up crisp outside, airy inside, and better than anything from the supermarket. This snack proves that bakery-quality French pastry belongs in your own kitchen.
Preparation tips
- Keep the unsalted butter cold but pliable when laminating: it should bend without breaking. If the butter softens too much between folds, return the dough to the fridge so the croissant layers stay distinct and flaky.
- Roll the dough on a lightly floured surface and always in one direction. Fold the dough neatly, brush off excess flour, and let it rest between folds so the gluten relaxes and the pastry does not shrink.
- Shape croissants from firmly rolled triangles and brush them twice with beaten egg for a deep golden shine. Bake until dark amber; pale croissants will be doughy inside rather than airy and crisp.
Recipe variations
- Pain au chocolat variation: instead of rolling triangles, cut rectangles of dough, place a stick of dark chocolate at each edge and roll up tightly. Brush with egg and bake for a chocolate-filled breakfast pastry loved by children and adults alike.
- Festive almond croissants: fill the shaped dough with a spoonful of almond frangipane before rolling, or split baked croissants and fill them, then top with flaked almonds and icing sugar for a luxurious holiday treat.
Thermomix TM7 Benefits
- Weighing accuracy - The TM7 built-in scale weighs the plain flour and caster sugar directly in the mixing bowl to the gram. [Weighing]. [Built-in Scale]
- Gentle warming - Precise heating of the Thermomix warms the full cream milk to the ideal temperature for instant yeast activation. [Heating]. [Precision Control]
- Hands-free kneading - The Thermomix kneads the croissant dough evenly until smooth and elastic while you prepare the butter block. [Kneading]. [Hands-Free]
- Even mixing - The TM7 combines milk powder, sea salt and yeast mixture uniformly into a silky dough with no dry pockets. [Mixing]. [Multi-Function]
- Glossy finish - The Thermomix whisks the egg quickly into a smooth wash for deeply golden, shiny croissants. [Whipping]. [Multi-Function]
Ingredients
- water
- full cream milk
- dried instant yeast
- plain flour
- milk powder
- caster sugar
- unsalted butter
- sea salt
- egg