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National Croissant Day: Indulge in India’s Most Innovative Croissant Recipes

National Croissant Day is the perfect occasion to celebrate one of the world’s most iconic pastries – the croissant. While this buttery, flaky treat has its origins in France, its irresistible layers and golden crispness have inspired countless variations around the globe. In India, talented chefs are taking the classic croissant to new heights, combining traditional techniques with local flavors to create unique, mouthwatering twists. From the rich, almond-filled creations of Bengaluru to the buttery perfection crafted in Mumbai and Gurgaon, the croissant is being reimagined in delightful ways across the country. As we celebrate this beloved pastry, let’s take a closer look at some of the best croissant recipes from India’s finest bakeries, each one showcasing the artistry and creativity that make these pastries a true labor of love.


Butter Croissant From Seven Seas Hotel, Delhi

At Seven Seas Hotel in Delhi, Chef Amit Bhandari has honed his recipe for the quintessential Butter Croissant. This recipe involves a meticulous lamination process where dough and butter are repeatedly folded to create ultra-flaky layers. The dough is left to rest and chill between folds, enhancing the croissant’s delicate, buttery texture. After shaping and proofing the dough, the croissants are baked until golden brown and crisp. The result is a buttery, airy pastry that rivals any bakery in Paris. The secret? Cold butter and careful resting — key to achieving the perfect layers.
Ingredients:

  • 500g croissant flour
  • 10g salt
  • 50g sugar
  • 10g instant yeast
  • 300ml cold water
  • 40g unsalted butter (melted)
  • 250g unsalted butter (for laminating)

Directions:

  1. Make the dough:
    Combine flour, salt, sugar, and yeast in a bowl. Add water and melted butter, then mix into a dough. Knead for 10 minutes until smooth. Shape into a ball, cover, and let rest for 30 minutes.
  2. Prepare the butter:
    Roll the 250g of butter between parchment paper into a 1 cm thick square (20×20 cm). Chill in the fridge.
  3. Laminate the dough:
    Roll out dough into a 60×20 cm rectangle. Place chilled butter in the center, fold dough over like an envelope, and seal. Roll out again into a 60×20 cm rectangle, fold into thirds, and chill for 30 minutes. Repeat this 3 times. After the final fold, chill dough for at least 1 hour or overnight.
  4. Shape the croissants:
    Roll dough into a 30×40 cm rectangle, cut into triangles, and roll them up tightly from the base. Place on a baking sheet with the point tucked underneath.
  5. Proof the croissants:
    Let the shaped croissants rise at room temperature for 1-2 hours until doubled in size.
  6. Bake:
    Preheat oven to 200°C (390°F). Brush croissants with egg wash and bake for 15-20 minutes until golden and puffed.

Tips:

  • Keep butter cold for flaky layers.
  • Rest dough overnight for better texture and flavor.
    The Cozy Box, Gurgaon – Classic Croissant Perfection
    Butter Croissant From Seven Seas Hotel, Delhi

    Butter Croissant From Cozy Box, Gurgaon


    At The Cozy Box, a popular spot in Gurgaon, Chef Pawan Bill has perfected the art of making the classic croissant. Using a simple, but carefully calibrated recipe, the croissants are made with a mix of flour, yeast, sugar, milk powder, and unsalted Amul butter, with a careful folding process to ensure a flaky and buttery texture. The dough is chilled and folded three times, then combined with a generous layer of Amul unsalted butter for a rich, indulgent finish. The resulting croissants are a golden, crisp delight — perfect for any time of day.

    Ingredients:
  • 600g flour
  • 600g TSS flour
  • 40g yeast
  • 22g salt
  • 80g breakfast sugar
  • 50g milk powder
  • 10g bread improver
  • 50g unsalted Amul butter
  • 4 eggs
  • 400ml cold water
  • 800g unsalted Amul butter (for folding)

    Directions:
  • Combine all ingredients (except folding butter) in a dough machine, adding water slowly. Mix until dough forms.
  • Refrigerate the dough for 2 hours.
  • After chilling, fold the dough 3 times.
  • For lamination, fold in the 800g of cold unsalted butter.
  • Proceed with shaping and baking as per standard croissant methods.
  • Enjoy your flaky, buttery croissants!

    Strawberries & Cream Croissant from The Bread Bar, Chembur

    For those with a sweet tooth, The Bread Bar in Chembur, Mumbai offers a playful take on the croissant. Their Strawberries & Cream Croissant, created by chef Rachi, is a decadent treat that’s perfect for brunch or dessert. A fresh, buttery croissant is sliced and filled with smooth vanilla mascarpone cream and topped with macerated strawberries that add a refreshing burst of flavor. The addition of lemon zest and juice gives the strawberries a tangy twist, complementing the richness of the cream. A light dusting of powdered sugar and fresh mint leaves add the finishing touches to this beautiful dessert.

    Ingredients:

    For the Croissants:
    1 fresh croissant

    For the Vanilla Mascarpone Cream:
    250g mascarpone cheese (chilled)
    200ml heavy cream (chilled)
    3 tbsp powdered sugar
    1 tsp vanilla extract

    For the Strawberry Filling:
    250g fresh strawberries (hulled and sliced)
    2 tbsp granulated sugar
    1 tsp lemon zest
    1 tsp lemon juice

    For Garnishing:
    Powdered sugar, strawberries, fresh mint (optional)

    Instructions:

    Prepare the Strawberries:
    Toss strawberries with sugar, lemon zest, and juice. Let macerate for 10–15 minutes.
    Make the Mascarpone Cream:
    Whisk mascarpone, powdered sugar, and vanilla extract until smooth. Whip heavy cream to soft peaks and fold into mascarpone. Transfer to a piping bag.
    Assemble:
    Slice croissant in half, pipe mascarpone cream inside, and top with macerated strawberries.
    Finish & Serve:
    Garnish with mint leaves and dust with powdered sugar. Serve immediately for the best flavor and texture.

    Almond Croissants from Paper & Pie, Bengaluru


    For something a bit more sophisticated, head to Paper & Pie in Bengaluru, where their famous Almond Croissant is a treat for the senses. The dough is made with flour, butter, powdered sugar, and a touch of wheat gluten for added elasticity. But it’s the almond cream filling that truly shines. Made with butter, powdered sugar, eggs, and fresh almonds, this rich filling is piped into the croissant and topped with toasted almonds for a delightful crunch. These croissants are baked to golden perfection and dusted with powdered sugar, making them a luxurious breakfast or dessert option.

    Ingredients:
  • Flour – 1kg
  • Butter – 70gms
  • Powdered sugar – 175gms
  • Wheat gluten – 10gms
  • Dough improver – 10gms
  • Salt – 30gms
  • Egg – 150gms
  • Yeast – 10gms
  • For the almond cream:
  • Butter – 450gms
  • Powdered sugar – 450gms
  • Egg – 300gms
  • Fresh almonds – 450gms
  • Flour – 200gms
  • Salt

    Method
    To make these delicious treats, start by preparing the almond cream by mixing together butter, sugar, eggs, and almond extract. Next, make the dough by combining flour, sugar, yeast, and milk, then knead and chill it. Roll out the dough, add butter, and fold it three times to create the layers. Cut triangles from the dough and roll them into crescent shapes to form the croissants. Let them rise for 1.5-2 hours, then bake in a preheated oven at 350°F (175°C) for 15-20 minutes after brushing with an egg wash. Finally, spread almond cream inside and on top of each croissant and sprinkle with sliced almonds to finish.

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