Make Perfect Paul Hollywood Croissants with This Foolproof Recipe


If you’re a fan of baking shows, you’ve probably heard of Paul Hollywood’s famous croissants. These flaky, buttery pastries are a staple in French cuisine and can be enjoyed in many different ways. Whether you prefer them plain, with chocolate, or filled with your favorite ingredients, making croissants from scratch can be a rewarding experience.

In this article, we’ll walk you through a step-by-step process on how to make Paul Hollywood croissants that are sure to impress. By following this foolproof recipe, you’ll be able to create delicious croissants that rival those you’d find in a French bakery. So, put on your apron, roll up your sleeves, and let’s get started!


For the dough:

  • 500g strong white bread flour
  • 10g salt
  • 80g caster sugar
  • 10g instant yeast
  • 300ml whole milk
  • 250g unsalted butter, cold

For the filling:

  • 100g dark chocolate, chopped
  • 50g unsalted butter, softened
  • 50g caster sugar


Step 1: Prepare the Dough

In a large mixing bowl, combine the flour, salt, caster sugar, and instant yeast. Make a well in the center and pour in the milk. Mix everything together until a rough dough forms.

Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough becomes elastic and smooth. Shape the dough into a ball and place it in a clean, lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Incorporate the Butter

While the dough is rising, prepare the butter. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin to soften and flatten it. Shape the butter into a 20x20cm square and refrigerate until needed.

Once the dough has doubled in size, turn it out onto a lightly floured surface. Roll the dough into a rectangle that is approximately 30x50cm in size.

Place the butter square diagonally on the dough, so it covers two-thirds of the surface. Fold the remaining dough over the butter and press the edges together to seal. Rotate the dough 90 degrees, so the short side is facing you.

Step 3: Create the Layers

Roll out the dough into a rectangle that is approximately 20x50cm in size. Fold the bottom third of the dough up, then fold the top third down, like folding a letter. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Rotate the dough 90 degrees, so the short side is facing you. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.

Step 4: Shape and Bake the Croissants

After the final fold, refrigerate the dough for 1 hour or overnight. This rest period helps to relax the gluten and enhance the flavor of the croissants.

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Take the dough out of the refrigerator and roll it into a large rectangle, about 30x50cm in size. Trim the edges to create straight edges.

Cut the rectangle in half lengthwise, creating two smaller rectangles. Cut each rectangle diagonally into long triangles, about 10cm wide at the base.

Roll each triangle tightly from the base to the tip, shaping it into a classic croissant shape. Place the croissants on the prepared baking sheet, leaving enough space between them to allow for expansion.

Let the croissants rise in a warm place for about 1 hour, or until they have doubled in size. Brush the croissants with beaten egg, gently and lightly so as not to weigh them down.

Bake the croissants in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up. Remove them from the oven and let them cool on a wire rack before serving.


1. Can I freeze the croissants?

Yes, you can freeze the unbaked croissants after shaping them. Place the shaped croissants on a baking sheet and freeze until firm. Once firm, transfer them to a sealable plastic bag and keep them frozen for up to 1 month. When ready to bake, simply remove from the freezer, let them thaw for about an hour, and then bake as directed.

2. Can I use a different filling?

Absolutely! While the recipe calls for a classic chocolate filling, you can get creative and use other fillings such as almond paste, fruit preserves, or even savory options like cheese and ham. The possibilities are endless!

3. How long do the croissants stay fresh?

Freshly baked croissants are best enjoyed the same day. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. To restore their freshness, you can reheat them in a preheated oven at 180°C (350°F) for a few minutes.


With this foolproof recipe, you can now confidently make Paul Hollywood croissants in the comfort of your own kitchen. Remember to take your time and follow each step carefully to ensure the best results. The process may be a bit time-consuming, but the end result will be worth it when you bite into a perfectly flaky, buttery croissant.

Key Takeaways

  • Homemade croissants are a delicious treat that can be enjoyed in many different variations.
  • Creating the perfect croissant dough requires patience and precision, especially when incorporating the butter and creating the layers.
  • Letting the dough rest in the refrigerator overnight enhances the flavor and texture of the croissants.
  • Freezing the unbaked croissants allows for convenient future enjoyment.
  • Experiment with different fillings to customize your croissants to your taste preferences.

Now that you have all the information you need, it’s time to roll up your sleeves and start baking. Good luck, and enjoy your homemade Paul Hollywood croissants!


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