Professionally written laminated croissant file designed to produce authentic French-style croissants with a defined exterior, controlled lift, and the potential for a true honeycomb interior when proofed correctly.
This master formula is built on classic French viennoiserie structure:
a lean, low-sugar détrempe (no eggs in the dough)
a beurrage butter block for lamination
professional temperature windows, chilling intervals, and physical cues throughout
This format reflects how croissants are taught and executed in many pâtisserie and bakery settings: the dough is structured for lamination performance and flavor, and the lamination butter is the primary driver of flake and lift.
Included inside:
A default True French Pâtisserie Master
A Rich Bakery Croissant Variation (more indulgent, more tender)
Same-day and overnight timelines
Lock-in options (including a French-style cut-and-cap seam module)
Folding options (book and single, or three singles)
Cutting geometry for consistent sizing
Proofing cues, baking cues, storage/refresh guidance, and troubleshooting
This file is engineered to be clear, professional, and usable in real kitchens, while still leaving room for advanced bakers to apply their own preferred folding systems as they please, shaping preferences, and production workflows.
This recipe file is written primarily in metric (grams, °C, cm, mm) because croissants are highly sensitive to small changes in thickness and temperature, and metric is the most accurate and repeatable system for laminated pastry.
Inches may appear in some points only as a convenience for a few reference dimensions (ex: common sheet sizes). When in doubt, follow the metric measurements as the source of truth.
This is a METRIC-PRIMARY file.
A true master croissant dough can be repurposed into many laminated pastry styles, but this file is written specifically for croissants (sizing, cutting geometry, shaping, proofing cues, and bake targets are all croissant-focused).
You can use this dough as a base for other items, such as:
Pain au chocolat (purchase chocolate batons)
Croissant-style danishes
Sausage rolls and other savory laminated bakes
However, those builds are not included in this file.
Expansion Guide Coming Soon:
A separate Croissant Dough Expansion Guide will be released soon as an optional add-on download that pairs with this master file (pain au chocolat workflow, Danish variations, savory applications, and more).
Important: This croissant formula is not the same as my Bakery Morning Bun dough. The Morning buns a different dough structure optimized for sugar absorption and caramelization rather than croissant lift and honeycomb.
This file assumes you are familiar with fundamental laminated pastry terms and techniques such as: lamination, butter block conditioning, lock-in, book fold, single/letter fold, resting, and temperature control. These are standard professional concepts referenced throughout.
That said, I’m not discouraging determined home bakers from trying it. Many bakers successfully learn lamination through written instruction, just expect a learning curve. Croissants are built through touch, visual cues, temperature awareness, and repetition. The first attempt may not look “display case perfect,” and that is completely normal.
You are purchasing with awareness of your own skill level and comfort with laminated dough. You are acknowledging that there are hundreds of sources, recipes, videos, etc online that can be found for free.
A professionally written French-style croissant master formula
A troubleshooting-minded file with temps, cues, and decision rules
A flexible master suitable for:
home kitchens
cottage bakers
cafés and bakery production. Compatible with manual rolling or a dough sheeter (if you have one)
– NOT a “Croissant Masterclass” or video course
– NOT one-on-one instruction or beginner hand-holding
– NOT a guarantee of perfect results on the first or even second or third attempt
– NOT a simplified shortcut recipe (lamination requires patience and precision)
– NOT a replacement for foundational technique practice
Croissants vary across regions, bakeries, schools, and professional approaches. There are many correct ways to laminate and perfect them. This file gives you a high-quality master formula and professional guidance, but experienced bakers are welcome to apply their own advanced methods.
Sourdough timing and levain percentage are not included in this file because results vary widely by starter strength, room temperature, and schedule.
This file includes a Rich Bakery Croissant option for bakers who want a more indulgent, tender, “bakery luxury” eating quality.
Compared to the True French master, the rich version uses:
more butter in the dough (increased tenderness and richness)
more sensitive to warm proofing
the same lamination concepts, sizing methodology, and workflow format
Both versions use true laminated technique, the difference is enrichment level and the final eating style.
This file includes guidance, but it is not a private lesson.
Please do not purchase expecting free one-on-one coaching as a beginner. Please be aware this is one of those recipes that is NOT fail proof, or fool proof.
That said, you are welcome to:
post your results in the group for insight and troubleshooting help, and/or
use the official contact form if you believe there is an issue with the formula, file clarity, or a potential error.
I will always help where I can, but please understand that you are purchasing the file, and not me for unlimited training or schooling. I will always do my best to make sure you are getting the most of the files you do purchase.
There are thousands of free recipes and videos online. This is a paid file because it is organized, structured, and written with professional detail and baker-facing clarity. This is a legit patisserie recipe.
Results vary by flour, butter type, mixer strength, ambient temperature, and technique, this is normal for laminated pastry.
This is currently a limited-time file and will be available until New Year’s Day.
(It may return at a later date.)
IMPORTANT: DIGITAL FILE POLICY
This is a digital recipe file delivered electronically. Due to the nature of digital products, all sales are final once the file is delivered/downloaded.
The contents of this croissant file—including the formula, structure, written method, instructional notes, temperature targets, workflow format, troubleshooting language, and presentation—are the intellectual property of Carter’s Bakeshop.
Purchase grants the buyer permission to use this recipe for personal baking or commercial production in their own kitchen/business, but does not grant ownership of the written content itself.
Professionally written laminated croissant file designed to produce authentic French-style croissants with a defined exterior, controlled lift, and the potential for a true honeycomb interior when proofed correctly.
This master formula is built on classic French viennoiserie structure:
a lean, low-sugar détrempe (no eggs in the dough)
a beurrage butter block for lamination
professional temperature windows, chilling intervals, and physical cues throughout
This format reflects how croissants are taught and executed in many pâtisserie and bakery settings: the dough is structured for lamination performance and flavor, and the lamination butter is the primary driver of flake and lift.
Included inside:
A default True French Pâtisserie Master
A Rich Bakery Croissant Variation (more indulgent, more tender)
Same-day and overnight timelines
Lock-in options (including a French-style cut-and-cap seam module)
Folding options (book and single, or three singles)
Cutting geometry for consistent sizing
Proofing cues, baking cues, storage/refresh guidance, and troubleshooting
This file is engineered to be clear, professional, and usable in real kitchens, while still leaving room for advanced bakers to apply their own preferred folding systems as they please, shaping preferences, and production workflows.
This recipe file is written primarily in metric (grams, °C, cm, mm) because croissants are highly sensitive to small changes in thickness and temperature, and metric is the most accurate and repeatable system for laminated pastry.
Inches may appear in some points only as a convenience for a few reference dimensions (ex: common sheet sizes). When in doubt, follow the metric measurements as the source of truth.
This is a METRIC-PRIMARY file.
A true master croissant dough can be repurposed into many laminated pastry styles, but this file is written specifically for croissants (sizing, cutting geometry, shaping, proofing cues, and bake targets are all croissant-focused).
You can use this dough as a base for other items, such as:
Pain au chocolat (purchase chocolate batons)
Croissant-style danishes
Sausage rolls and other savory laminated bakes
However, those builds are not included in this file.
Expansion Guide Coming Soon:
A separate Croissant Dough Expansion Guide will be released soon as an optional add-on download that pairs with this master file (pain au chocolat workflow, Danish variations, savory applications, and more).
Important: This croissant formula is not the same as my Bakery Morning Bun dough. The Morning buns a different dough structure optimized for sugar absorption and caramelization rather than croissant lift and honeycomb.
This file assumes you are familiar with fundamental laminated pastry terms and techniques such as: lamination, butter block conditioning, lock-in, book fold, single/letter fold, resting, and temperature control. These are standard professional concepts referenced throughout.
That said, I’m not discouraging determined home bakers from trying it. Many bakers successfully learn lamination through written instruction, just expect a learning curve. Croissants are built through touch, visual cues, temperature awareness, and repetition. The first attempt may not look “display case perfect,” and that is completely normal.
You are purchasing with awareness of your own skill level and comfort with laminated dough. You are acknowledging that there are hundreds of sources, recipes, videos, etc online that can be found for free.
A professionally written French-style croissant master formula
A troubleshooting-minded file with temps, cues, and decision rules
A flexible master suitable for:
home kitchens
cottage bakers
cafés and bakery production. Compatible with manual rolling or a dough sheeter (if you have one)
– NOT a “Croissant Masterclass” or video course
– NOT one-on-one instruction or beginner hand-holding
– NOT a guarantee of perfect results on the first or even second or third attempt
– NOT a simplified shortcut recipe (lamination requires patience and precision)
– NOT a replacement for foundational technique practice
Croissants vary across regions, bakeries, schools, and professional approaches. There are many correct ways to laminate and perfect them. This file gives you a high-quality master formula and professional guidance, but experienced bakers are welcome to apply their own advanced methods.
Sourdough timing and levain percentage are not included in this file because results vary widely by starter strength, room temperature, and schedule.
This file includes a Rich Bakery Croissant option for bakers who want a more indulgent, tender, “bakery luxury” eating quality.
Compared to the True French master, the rich version uses:
more butter in the dough (increased tenderness and richness)
more sensitive to warm proofing
the same lamination concepts, sizing methodology, and workflow format
Both versions use true laminated technique, the difference is enrichment level and the final eating style.
This file includes guidance, but it is not a private lesson.
Please do not purchase expecting free one-on-one coaching as a beginner. Please be aware this is one of those recipes that is NOT fail proof, or fool proof.
That said, you are welcome to:
post your results in the group for insight and troubleshooting help, and/or
use the official contact form if you believe there is an issue with the formula, file clarity, or a potential error.
I will always help where I can, but please understand that you are purchasing the file, and not me for unlimited training or schooling. I will always do my best to make sure you are getting the most of the files you do purchase.
There are thousands of free recipes and videos online. This is a paid file because it is organized, structured, and written with professional detail and baker-facing clarity. This is a legit patisserie recipe.
Results vary by flour, butter type, mixer strength, ambient temperature, and technique, this is normal for laminated pastry.
This is currently a limited-time file and will be available until New Year’s Day.
(It may return at a later date.)
IMPORTANT: DIGITAL FILE POLICY
This is a digital recipe file delivered electronically. Due to the nature of digital products, all sales are final once the file is delivered/downloaded.
The contents of this croissant file—including the formula, structure, written method, instructional notes, temperature targets, workflow format, troubleshooting language, and presentation—are the intellectual property of Carter’s Bakeshop.
Purchase grants the buyer permission to use this recipe for personal baking or commercial production in their own kitchen/business, but does not grant ownership of the written content itself.
