T4B099 – How to Make Thermomix Croissants

Mar 17, 2016

Want to make your own Thermomix croissants?

Have you ever made homemade Thermomix croissants? In Episode 99, we are joined by Sophia Handschuh from Thermomix Baking Blogger to go through a tutorial of making amazing Thermomix croissants from home.

Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review – it really makes our day!)

Sophia has baking in her bloodSophia_Thermomix Baking Blogger. Both her father and grandmother were bakers and she has grown up learning the ins and outs of traditional baking. Her mother brought a Thermomix home when Sophia was 15 years of age and she discovered that the Thermomix actually did a better job of creating beautiful dough than she did. In fact, even her baker father eventually agreed that the Thermomix did a great job, and enjoyed being able to relax instead of working hard on the dough.

This wonderful blend of traditional techniques with Thermomixing know-how has made Sophia very adept at creating the most beautiful baked goods.

In this week’s podcast she teaches us when you need to make the perfect croissant, and assures us that it’s much easier than you think!

thermomix croissants

Here are some of the tips you will need to make amazing Thermomix croissants.  

  1. To make croissants you will need a yeasted dough. Always activate the yeast in liquid by bringing it up to 37C before adding any flour to the mix. This makes the yeast ready to feed and creates a better end product. This tip applies to all yeasted dough, not just Thermomix croissants!
  2. Once yeast ages and ferments it creates the most gorgeous tasting dough. One way to achieve this is to make the dough and then leave it to rise slowly for a prolonged period (e.g. a day or a night) in the fridge.
  3. The colder the butter, the better (and more deliciously flakey!) your croissants will be. You can freeze for 15 minutes or so to make the butter really cold, without being frozen.
  4. A ‘turn’ is the term used to describe the technique used to incorporate the butter into the dough. This is discussed further in the podcast. These turns are broken up by stints in the fridge / freezer as the dough must always remain cold.
  5. A measuring tape is a great tool when making croissants, to ensure consistently perfect Thermomix croissants.
  6. Sophia thinks that the trick to the perfect Thermomix croissants is to gently pull the corners of the triangular piece of dough out whilst rolling the dough into the croissant shape.
  7. “A relaxed dough is a happy dough”, Sophia taught us! You need to let your yeasted dough rest before baking to avoid cracking. 2 hours is a good amount of time for croissants.
  8. The variation to Tip #7 is that if you are baking from frozen, you don’t defrost them nor relax them before freezing. Give them about 10 minutes longer in the oven and brush with egg wash.
  9. You can use this dough to create apple turnovers, or even a sweet bread loaf!

You can find the recipe for today’s Thermomix croissants tutorial: 

Have you ever made your own Thermomix croissants? Or perhaps without a Thermomix? Leave us a note in the comments below! 

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