Master the Art of Croissant Making with This Easy Recipe by Chef Broich

2. Measured Patisserie Ingredients & Interactive Checklist

Great patisserie starts with ingredient temperature and fat quality.

For Chef Broich Easy Croissant Recipe Viennoiseries Pastry, bringing your dairy and eggs to a cool room temperature (66°F–68°F / 19°C–20°C) allows the emulsion to trap microscopic air pockets without splitting or melting prematurely.

Check off each measured component below before starting, and review my tested gluten-free, dairy-free, and café flavor variations if you are customizing your batch today.

Interactive Ingredient Checkboxes (Tap to Check Off)

• 1 ½ cups (180g) sifted cake flour (for a feather-light Chef Broich Croissant crumb)
• 3/4 cup (65g) Dutch-process cocoa powder, almond flour, or signature fruit-spice base
• 1 cup (200g) superfine granulated sugar + 1/4 cup light brown sugar
• 1 ½ tsp baking powder + 1/2 tsp baking soda + 1/2 tsp fine sea salt
• 2 large pasture-raised eggs, brought to room temperature (68°F)
• 1/2 cup whole buttermilk + 1/3 cup European melted butter or neutral oil
• 1/2 cup warm vanilla milk or freshly brewed espresso (to bloom the patisserie batter)
• 1 cup (226g) European unsalted butter + 2 ½ cups sifted powdered sugar + signature topping for the whipped frosting

Once your ingredients are weighed and at 66°F room temperature, continue to Part 3 for the step-by-step baking timeline and oven visual cues!