What’s not to love about a Croissant that’s shaped like a cinnamon roll and stands up on it’s side?

I’m about a year behind this Lafayette Croissant, or Viral Croissant trend lol. But when I came across a picture of them a few weeks ago, I knew I had to bake them, eat them, enjoy them! And I did! I’m hoping with this recipe, you can too!

A lot of people are scared to make croissants at home. They are a labor of love and they do take some time. But the flakey, buttery, delicious end result is well worth the time and effort!

I know you can do it! Believe in yourself and give it a try! Guess what? The worst thing that happens is they don’t turn out perfect and you’ve still got super delicious biscuits. What’s bad about that haha. Alright, let’s get started!

Some Tips and Tricks when dealing with the dough and butter block.

I’ve provided this recipe in both weight and volume measurements, but I strongly suggest using a kitchen scale for precision. More accurate measurements mean more consistent results!

If you’re in an area with heavily chlorinated water like mine, opt for bottled or filtered water to protect your yeast.

The dough should be cohesive and not sticky after mixing. If it’s too wet, it will be tough to handle and won’t contain the butter properly. A slightly drier dough will yield better results.

When forming your butter block, aim for an even spread across an 8″x6″ rectangle. This helps start your layers evenly, ensuring uniform croissant layers in the final product.

Keep everything cool—use air conditioning if you can. Avoid running heat-generating appliances like ovens or dishwashers during baking. Handle the dough and butter swiftly to prevent them from warming and melting into each other, which could turn your croissants into biscuits!

If the butter cracks under the dough while rolling—resembling dry, cracked mud—pause and let it rest for 5 minutes. This prevents the layers from becoming uneven, as it indicates the butter is colder than the dough.

Keep the counter floured! Lots of flour, all the flour. If your dough sticks it will rip holes in the layers you’re so meticulously trying to create!

After folding the dough ends over each other to form the ‘croissant book,’ I use a sharp knife to slice down the folded sides, essentially unfolding it. This technique reduces bulk and promotes more uniform layers, much like separating the pages of a book. Then you have a separated stack of layers.

Wrap the dough up tight for the night or it will break free in your fridge and dry out. Trust me, I know these things lol.

Day Number Two aka Bake Day

After you get your dough rolled out into the 18×10″ rectangle, mark both the ten inch sides every 3/4″. That way you can take your ruler and see the straight line you’ll run down with the pizza cutter, or knife, to create the strips.

Don’t go wider than 3/4″ or your dough will outrise the pastry rings and you’ll have some weird creation inbetween a Lafayette croissant and a Cruffin. You will have a deflated Cruffin lol.

Roll those babies up, and stick them in the greased 4″ pastry rings. Egg wash them and then slip the whole tray in a big turkey roaster bag and let them rise forever. (2 hrs which is forever)

Why 11 of these and not an even dozen… because only 11 pastry rings would fit on my baking sheet.

When you go to put these Lafayette Croissants in the oven you’re going to squash them.

Ok, not literally. But you are going to throw a lightly oiled parchment paper over the top and then set another baking sheet on to of Lafayette Croissants. This is going to keep them from rising while they bake and give them their classic shape!

Once they were done, I dipped some of mine in Chocolate, and some in Italian Meringue. The Meringue looked awesome but did not want to stick well. So I didn’t add that to the recipe below.

They are also supposed to be filled, which I did not successfully accomplish lol. The ones in Lafayette New York are filled. They would be amazing filled, but I think i would need a different piping tip to accomplish this. If you find out a way to fill yours successfully will you let me know haha?

Print Recipe

Lafayette Croissants

Discover the Lafayette Croissant, a viral delight where croissant dough meets cinnamon roll shape, dipped in rich chocolate. A must-try treat!

Prep Time2 days d

Cook Time50 minutes mins

Course: Breakfast, Brunch, Snack

Servings: 11 croissants

Equipment

• Measuring Cups and Spoons
• Kitchen Scale
• Mixing Bowls
• Rolling Pin
• Kitchenaid Mixer
• Rubber Spatula
• Ruler
• Knife
• Pizza Cutter
• Two Sheet Pans
• Pastry Brush
• Plastic Wrap
• Parchment Paper
• 12 4″ metal pastry rings

Ingredients

Croissant Dough

• 100 grams All Purpose Flour 3/4 Cup
• 145 grams Warm Water 2/3 Cup
• 7 grams Yeast 1 1/2 tsp
• 237 grams Bread Flour 2 Cups
• 38 grams Sugar 2 1/2 tbsp
• 15 grams Salted KerryGold Butter 1 tbsp
• 1 Eggs
• 7 grams Salt 1 tsp

Butter Block

• 150 grams Salted KerryGold Butter 1 stick of butter + 3 tbsp

Egg Wash

• 1 Egg Mix with 1 tsp water

Chocolate

• 170 grams Chocolate Chips 1 Cup
• 14 grams Coconut Oil 1 tbsp

Instructions

Day One Dough

• In your Kitchenaid mixing bowl, pour in the 145 grams of warm water, 38 grams of sugar, and sprinkle the top of the water with yeast, then pour the 100 grams all-purpose flour over the top of the yeast. Let this sit for around 10 mins. When the flour on top starts to look cracked, you will know the yeast is active.
• Next add in the room temperature egg, tbsp of melted butter, 237 grams of bread flour and tsp of salt. Mix with a bread hook until the dough comes together. The dough will look rough, but it shouldn’t be extremely runny, sticky, or too dry. If necessary add small amounts of water, or flour to correct.
• Take the dough from the mixing bowl and shape it into a ball, placing it in another large bowl. Sprinkle the top of the dough lightly with flour and cover the bowl with plastic wrap. Let the dough sit in a warm place for 1- 1 1/2 hours to rise.
• After the dough has risen, deflate the dough and shape it into flat, rough rectangle, to where the dough is about an inch thick. Wrap the dough in plastic wrap and put it in the fridge for an hour.

Butter Block

• Using two smaller sheets of parchment paper, mark out an 8″ by 6″ rectangle on the back of one of them. Flip the parchment over so the ink doesn't get on your dough, and place the 150 grams of cold butter in the middle of the rectangle. Lay the unmarked parchment sheet on top of the butter, and using a rolling pin, tap and roll the butter out until it fills the 8″x6″ rectangle. Try to be as precise as possible because this will create even layers of butter in the croissant dough. Place the butter block in the fridge to chill while the dough finishes chilling.

Turning the Dough

• Once the dough has finished chilling for 60 minutes, remove the cold dough from the fridge and unwrap it, placing it on a very well-floured surface. Roll out a rectangle that is 16″x7″. Croissant dough works best if kept cold, so you must move quickly. Once your dough is rolled out, remove a butter block from the fridge and place it on half of the rolled-out rectangle. Fold the top half of the dough over the butter, encasing it in the dough. Then proceed to roll the dough out once more until it is about 18″ long by 10″ wide. Keep your countertop well-floured to prevent the dough from sticking and tearing. Once rolled out long enough, fold one end into the center and the opposite end over the top, making a book. Wrap the dough in plastic wrap and place it back in the fridge for 30-45 minutes to cool down. You’ve completed the first of three turns!
• After 30-45 minutes, get your croissant book back out and on a well-floured counter. Roll it back out again until it is 18″x10" long and fold it back into a book. Re-wrap it and place it back in the fridge. You’ve completed your second turn, and the dough is ready to rest in the fridge overnight! **** See the note below if you want to finish these all in one day.

Day Two

• On the second day, take your dough out of the fridge and give it one more turn. Roll it out on a well-floured surface to 18″x10" in length, folding one end in and the other over the top of it like the previous two turns. Return it to the fridge for another 30-45 minutes. This is your last turn.
• Once the dough has been properly chilled for the last time, get it out and roll it out one final time on a well-floured surface. Roll it out into an 18″x 10″ rectangle. The dough will want to shrink back, so roll it out a little longer and wider than you want to compensate for that.
• You're going to cut your rectangle into eleven 3/4" strips that are eighteen inches long. Use your ruler to mark the ten-inch side of your rectangle every 3/4" to make the 11 strips. Use your ruler and a pizza cutter to evenly cut the strips. Lightly grease both the baking sheet and the insides of the 4" baking rings. Roll up each strip like a cinnamon roll and place them inside the rings on the baking sheet. Mix up your egg wash and brush it all over the rolls' tops and sides. Save the egg wash for a second application before you bake these. Cover with a giant plastic bag (I use a turkey roasting bag) and allow to rise for 2 hours. You’ll know they are ready to bake when you gently poke the dough, and your fingerprint does not bounce back. Also, mine were touching or almost touching the sides of the pastry rings.
• Preheat oven to 400°. Eggwash the croissant rolls gently one more time. Lightly grease a sheet of parchment paper that is big enough to cover the whole baking sheet, place it over the rolls, greased side down, then top that with a second baking sheet. This will keep the croissant rolls from rising and give them their classic flat look. Place this whole contraption in the oven on the middle rack. Bake at 400° for 10 minutes, then turn the oven down to 350° and bake for another 30 minutes. Finally, remove the top baking tray and parchment paper and bake for another 10 minutes, or until the tops are a lovely golden brown. Remove them from the oven and allow them to cool on the baking sheet for 10 minutes, then remove them from the rings and place them on a cooling rack to finish cooling

Chocolate

• Add 170 grams of chocolate chips to a microwave-safe bowl as well as 1 tbsp of coconut oil, melt in your microwave on short bursts of time, around 10-second intervals, stir, and keep going until the chocolate is melted. Don’t microwave for too long at a time or you will burn the chocolate. Once its melted and the croissants are cool, dip them half way in and lay them on a sheet of parchment until the chocolate has cooled and hardened.

Notes

*If you begin to roll out your dough and the surface looks cracked like a dry desert road, allow the dough to sit on the counter for around 5 minutes. At this point, the butter is colder than the dough and they need time to become similar temperatures before continuing to roll out.
*It is also important though, that you work quickly too, making sure everything doesn’t get too warm or your butter will start to melt out of and into the dough creating more of a roll at the end instead of the distinct flakey layers of a croissant.
*Make sure to wrap your croissant dough tight for its rest overnight, as it will continue to rise and bust out of its plastic wrap and dry out in your fridge.
*You can skip letting rest overnight and continue on to day two’s instructions, the croissants will work, they will just lack some of the delicious flavor they develop from proofing overnight.
*After shaping the croissants, the raw dough can be placed in the freezer and kept for up to a month to be used at a later time. Just bring back out the croissants, place them on a parchment-lined tray, and allow them to rise fully before baking. Also, these can be frozen after they are baked for up to a month, allow them to defrost at room temperature before serving.

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