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A Quick Guide to Crispy, Flaky Homemade Croissants


Fresh, flaky, and irresistible croissants aren't just a bakery secret. Here are 9 hacks to mastering this pastry in your own kitchen! 

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Know Your Dough: Easy vs. Authentic

Ever wondered how croissants you buy from a bakery get their light, crispy, layered result? That's because professional bakers will never take the easy way out with their croissant dough. Simply rolling up a puff pastry is fine for something simple and easy, but if you're going for authentic, French-style homemade croissants, you'll want to go the extra mile and make laminated dough. What exactly is that, you wonder? Keep reading.

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Chef Tips and Tricks

VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!


  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



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