Croissants a La Mireille Recipe

Looking for an easy Croissants a la Mireille recipe? Learn how to make Croissants a la Mireille using healthy ingredients.

Submitted by starsedge

Makes 12 servings

From "French Women Don't Get Fat"

Recipe Ingredients for Croissants a la Mireille

1 cup 1% milk
2 tablespoons 1% milk
2 teaspoons active dry yeast
2 1/4 cups unbleached all-purpose flour
8 tablespoons unbleached all-purpose flour
2 tablespoons sugar
1 teaspoon salt
12 tablespoons unsalted butter

Recipe Directions for Croissants a la Mireille

  1. Heat 1 cup of the milk to lukewarm. Dissolve the yeast in cup of the lukewarm milk. Stir in 2 tablespoons of flour (from the 2 cups) and whisk until there are no lumps. Cover with plastic wrap and let stand at room temperature until doubled in volume (this will take about 20 minutes)

  2. Mix the sugar and salt into the remaining 2 1/8 cups flour

  3. Heat the remaining milk to lukewarm. Transfer the raised dough to the bowl of an electric mixer fitted with the dough hook, add the lukewarm milk, and with the mixer at high speed, start adding the sugar, salt and flour (from step 2), a little at a time, reducing the speed to low-medium until the dough is sticky and soft. [Note: I have mixed it by hand in a large mixing bowl with a wooden spoon. They did it for centuries like that and the dough isn?t complicated enough that you need a mixer to get a good consistency.]

  4. Cover the bowl with plastic wrap and refrigerate overnight.

  5. Bring the butter to room temperature and work it with the heel of your hand to incorporate the remaining 3 tablespoons of flour until smooth. Shape into a square. [Note: I just leave the butter out the night before. Also, instead of mixing it with my hand, working the flour in with the back of a spoon in a small bowl has worked just fine, plus you don?t get your palms all greasy.]

  6. Sprinkle the work surface (a marble slab is ideal) with the flour, shape the cold dough into a 6 x 15-inch rectangle, and spread the butter square on 2/3 of the rectangle, leaving a 1/2-inch border around the sides and top. Fold the dough like a letter into thirds, placing the unbuttered third in the middle to begin creating layers of butter and dough. Turn the dough clockwise, and then again roll out the dough into a 6x15-inch rectangle and fold as before. [Note: I tried paying attention to the size of the rectangle the first time around, but when you make a different-sized batch this becomes impossible and focusing on the size of my rectangle distracted me from what was really important: the thickness of the dough. My advice is to roll it out to about 1/8-3/16 inch thickness, or as thin as you feel comfortable. Be careful when rolling, as you may cause butter pockets to form and burst, greasing up your rolling pin.]

  7. Transfer the dough to a baking pan, cover with plastic wrap, and refrigerate for 6 hours. [Note: I believe this six hours is a suggestion; I?ve let it sit more than thirteen hours before the next step and it?s been fine.]

  8. Roll out the dough 2 more times, wrap, and refrigerate overnight. [Note: It is always a lot easier to roll it out this time around since the butter isn?t as mushy. Once, I rolled and folded three times instead of two to create more layers. It?s up to you.]

  9. About 1 hours before baking time, remove the dough from the refrigerator and sprinkle flour on the work surface. Roll the dough into a 16-inch circle, working as quickly as possible. Using a knife, cut the dough into quarters and then cut each quarter into 3 triangles. [Note: Again, focus on the thickness of the dough rather than the size of the circle. Make it as thin as you can, because this is what you will be rolling into the actual croissant shape. I?ve also had trouble making it a circle rather than a square, but it still turned out fine.]

  10. With both hands, roll the base of each triangle toward the remaining corner. Do not curl the ends in a croissant shape. Transfer the croissants to a baking sheet and brush with 2 tablespoons milk. Let stand at room temperature for about 45 minutes, or until the croissants have doubled in volume.

  11. Preheat the oven to 400 degrees. Brush the croissants with the glaze and bake for 15 to 20 minutes. If the croissants brown too fast, cover them loosely with foil and continue baking. Let cool 20 minutes before serving.


Brunch, FrenchGerman, Bake

Nutrition Facts
Serving Size 69.0g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 8% Vitamin C 0%
Calcium 4% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
    Bad points
  • High in saturated fat
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