Quick or Classic Flaky Croissants? To Each Their Own Style

The croissant, or cornetto, is truly an institution here in the beautiful country. While elsewhere they prefer savory breakfasts with bread, cold cuts, bacon, and eggs, in Italy we really can't say no to coffee and a cornetto. A great Italian classic that truly satisfies everyone. So, especially when going to the café isn't possible, why not learn the secrets of making quick flaky croissants at home? When it comes to croissants, the variations are endless. Some indulge in butter, fully respecting the French tradition, while others introduce very personal and truly inspired variations. Among these are the additions of honey, malt, yogurt (as in our case), along with more imaginative fillings, from classic chantilly to more unique creams, like pistachio, hazelnut, pecan, and whatever else you can think of. Certainly, in both cases, if you want to achieve a perfectly crafted croissant, it's essential to achieve good lamination. The recipe we propose here is quicker and allows you to make quick flaky croissants with an easy and light recipe that, due to the absence of butter, is friendly to the diet. 

Homemade Flaky Croissants Without Butter: Why Add Yogurt? 

Many think that yogurt is just a food to enjoy at breakfast. However, that's not the case. Yogurt has many uses in the kitchen: it's used to marinate meats (yogurt-marinated chicken is excellent, for example), it's added to dishes like curry or Asian dishes, and, last but not least, it can be added to doughs. Many people make pizza with yogurt dough, and, as in our case, also flaky croissants without butter using yogurt. In the case of doughs, yogurt is that secret that adds extraordinary softness to the whole. That's why you can bypass the classic butter folds by using yogurt, without giving up having a soft and flaky-looking product. 

Very Simple Flaky Croissants

As you can see, our very simple flaky croissants involve the use of yogurt and the absence not only of butter but also of the numerous folds that require time and patience. However, if our idea of creating a lighter yogurt croissant that is less loaded with butter doesn't inspire you, and you wish to prepare classic flaky croissants, you will need to arm yourself with more patience, as you will need to perform the so-called folds. This means that the dough will need to be folded over itself in three, like a book, several times, waiting and respecting the waiting times. It's a procedure that is not impossible, but certainly more demanding. Our yogurt flaky croissants, on the other hand, can offer you a light and quicker compromise if you desire. Below, taking the opportunity to share the recipe for Bimby flaky croissants, we also explain how to make the famous folds. If you don't have a Bimby, no problem, knead by hand and then follow the recipe as per the instructions below.

Bimby Flaky Croissants

- To prepare Bimby flaky croissants, you just need to put all the ingredients of your recipe into the bowl except for the butter, then knead for 3 minutes in spike mode.

- Then you will dust the dough with flour and place it in the fridge for an hour.

- Meanwhile, you will flatten the butter between two sheets of parchment paper and roll it out with a rolling pin until you obtain a rectangle.

- Then it's time for the dough, which will be rolled out until it reaches a thickness of about one centimeter.

- At this point, the butter will be placed on top of the dough, ensuring that it does not cover the entire dough but only two-thirds of it.

- The remaining free parts of the dough will be folded inward like a book. 

- You will then proceed to fold the dough over itself again. Ideally, you should achieve a layering of 5 levels, with 3 of dough and 2 of butter. Seal the edges well with your fingers.

- Put everything back in the fridge for another hour. 

- After the hour is up, take the dough out of the fridge again, roll it out with a rolling pin until it reaches a thickness of one centimeter again, and then fold the dough in three again.

- At this point, the dough goes back in the fridge for another hour. 

- Finally, it will be time to roll out the dough for the last time, this time to just under a centimeter, and cut out the triangles. 

- The triangles will need to rest in the fridge for another hour, while the oven is preheated to 200 degrees. 

- Finally, place the Bimby flaky croissants on parchment paper and bake for a quarter of an hour after brushing them with egg yolk. 

- And voilà, the Bimby flaky croissants are ready! 

Recipe for Flaky Croissants Like at the Café: The Golden Rules for Making Them Perfectly

So how do you make flaky croissants like at the café perfectly? Whatever recipe you choose, you should know that flaky croissants have "basic" rules that must always be kept in mind, regardless of the chosen dough.

In short, how to make perfect homemade croissants like at the café? The secret is undoubtedly patience! 

• do not overwork the yeast, do not let it "get cold": yeast is always used at room temperature
• the oven must always be preheated. Never put a leavened dough in a still cold or warm oven
• never rush: the rising times of your flaky croissants must be respected with due patience!
• do not fill the croissants while they are still hot