Classic Pastry Selection Recipe

Make enriched dough

In a large mixing bowl or stand mixer, whisk together 3.5 cups flour, 2.25 tsp instant yeast, 3 tbsp sugar, and 1.5 tsp salt. Warm 1 cup whole milk to about 95-100°F (lukewarm) and add 3 tbsp softened unsalted butter. Add the milk mixture to the dry ingredients and mix on low with a dough hook until combined, about 3 minutes, then increase speed to medium and knead 5–7 minutes until smooth and slightly elastic. Dough should be soft but not sticky; add up to 1–2 tbsp flour if too sticky. Form into a disk, wrap in plastic, and chill 30 minutes.

Prepare butter block

While dough chills, pound the 12 oz cold butter into a flat rectangle about 7x10 inches between parchment paper, keeping edges straight. Chill the butter block until firm but pliable, about 15–20 minutes.

Laminate (single dough batch yields multiple pastries)

On a lightly floured surface, roll the chilled dough to a rectangle roughly 10x14 inches. Place the butter block centered on the dough leaving a margin, fold the dough over the butter like an envelope to encase it. Seal edges. Roll gently to a 8x20 inch rectangle, then perform a letter fold (fold one third over the center, then fold the remaining third on top). Rotate 90°, chill 20–30 minutes. Repeat the roll and letter fold two more times (total 3 turns), resting 20–30 minutes between turns and keeping dough chilled. After final chill, roll dough to 12x18 inches and refrigerate at least 1 hour or overnight for best layers.

All-Butter Croissants

Roll laminated dough to 12x18 inches. Trim edges and cut into two 9x12 sheets. Cut each sheet into four 9x3 inch triangles (for 8 total). Stretch base of each triangle slightly, roll from base to tip to form crescent. Place on baking sheet lined with parchment, point side down. Proof at 75–80°F until puffy and nearly doubled, about 1.5–2 hours. Preheat oven to 400°F (205°C). Beat 1 egg with 1 tsp water and brush croissants. Bake 18–22 minutes until deep golden and crisp. Cool on wire rack.

Pain au Chocolat

Roll laminated dough to 12x18 inches and trim. Cut into 8 rectangles approx 4x6 inches. Place two chocolate batons near one short edge of each rectangle and roll tightly toward the opposite edge, seam side down. Place on parchment-lined sheet, proof at 75–80°F until puffy, about 1.5–2 hours. Brush with egg wash and bake at 400°F (205°C) for 18–22 minutes until golden. Cool slightly before serving.

Cheese Croissant

Use triangle method as for all-butter croissants. Before rolling, pipe or spoon about 1.5 tbsp cream cheese filling (mix 8 oz softened cream cheese, 2 tbsp powdered sugar, 1/2 tsp vanilla) onto the wide base of each triangle. Roll to enclose filling. Proof 1.5–2 hours at 75–80°F, egg wash and bake 18–22 minutes at 400°F (205°C) until golden. Cool on rack.

Pain au Suisse

Cut laminated dough into 8 rectangles ~4x6 inches. Pipe about 2 tbsp chilled pastry cream along the center, fold one short edge over to cover and press seam. Turn seam side down on baking sheet. Proof 1.5–2 hours at 75–80°F. Brush with egg wash and bake at 400°F (205°C) for 18–22 minutes until golden. Optionally dust with powdered sugar when cool.

Fruit Danish

Roll dough to 12x18 inches and cut into 8 equal squares (~4.5x4.5). On each square, fold edges inward about 1/2 inch to create a rim, or cut a small border with shallow cuts and press corners. Pipe 1–2 tbsp pastry cream into center of each square, top with 2–3 tbsp assorted fruit. Proof 45–60 minutes until slightly puffed. Brush exposed rims with egg wash (1 egg) and bake at 400°F (205°C) for 15–20 minutes until golden. Warm 1/4 cup apricot jam with 1 tbsp water, strain and brush over fruit immediately after baking for glaze.

Cinnamon Rolls

Roll laminated dough to a 12x18 inch rectangle. Spread 4 tbsp softened butter evenly over surface. Mix 3/4 cup brown sugar with 2 tbsp cinnamon and sprinkle evenly across. Roll tightly from long edge to form a log, seal seam. Cut into 8 equal rounds (about 1 1/2–2 inches thick) and place cut-side up in a greased baking pan. Proof at 75–80°F until puffy and almost doubled, about 1–1.5 hours. Preheat oven to 375°F (190°C). Brush with egg wash and bake 18–22 minutes until golden and set. While warm, whisk 1.5 cups powdered sugar with 2 tbsp milk and 1/2 tsp vanilla to a smooth icing and drizzle over rolls.

In a saucepan, heat 2 cups whole milk and half of the 1/2 cup sugar just to a simmer (do not boil). In a bowl, whisk together 4 egg yolks, remaining sugar, and 4 tbsp cornstarch until smooth and pale. Temper the yolk mixture by whisking in about 1/3 cup hot milk, then gradually whisk the tempered yolks back into the saucepan. Return to medium heat and whisk constantly until mixture thickens and comes to a gentle boil, about 2 minutes. Remove from heat and whisk in 2 tbsp butter and 1 tsp vanilla. Transfer to a bowl, cover surface with plastic wrap to prevent skin, and chill until cold.

All pastries rely on properly laminated dough — keep dough and butter cold between turns to maintain layers. Proofing times vary with ambient temperature; aim for a warm, draft-free area around 75–80°F for reliable proofing. Use egg wash just before baking for best color. Baking temperatures given assume convection optional; reduce by 25°F if using convection. Store baked pastries in airtight container at room temperature up to 2 days or freeze fully cooled and reheat in oven at 325°F (160°C) until warm.