Croissants are a buttery, flaky French pastry that have become popular breakfast and snack items around the world. Their distinct crescent shape and light, layered interior are the result of a careful production process that relies on the fermentation power of yeast. So the quick answer is: Yes, croissants do contain yeast.
The role of yeast in croissants
Yeast is a critical ingredient used to make croissants and other viennoiserie pastries like brioche and danish. Yeast is a microorganism that feeds on sugars and starches, producing carbon dioxide gas and alcohol as byproducts of fermentation. When used in breadmaking, the carbon dioxide gas gets trapped in the developing gluten structure of the dough, causing it to inflate with billions of tiny air pockets. This is what gives bread its soft, spongy texture and lightness.
For croissants, yeast serves a similar function. During the initial dough preparation, the yeast is combined with flour, milk, sugar, butter, and other ingredients to make a yeasted dough. The yeast ferments and produces gas that slightly puffs up the dough. After chilling and rolling out the dough, layers of butter are added and the dough is folded and rolled multiple times. This creates the signature flaky layers of a croissant. The yeast continues to ferment during this process, generating more gas that will expand when baked, separating the buttery layers and giving the croissants their delicate honeycomb texture.
Active dry yeast
The type of yeast used for croissants is most often active dry yeast. Active dry yeast comes in granule form and consists of live yeast cells that have been dried and concentrated. It requires rehydration in warm liquid to activate it before being mixed into the other dough ingredients. Active dry yeast is preferred over other forms like fresh or instant yeast because it can survive the repeated folding and chilling steps of croissant production while still providing enough leavening power.
Sourdough yeast
Sourdough croissants are also possible. Sourdough is made by culturing wild yeasts and bacteria to produce a starter with leavening power. Maintaining an active sourdough culture requires frequent care and feeding. The sourdough yeasts produce gases as well as lactic and acetic acids, resulting in the sour flavor that gives sourdough bread its name. For croissants, bakers may use a portion of mature sourdough starter combined with commercial yeast to provide the needed lift and lightness in the pastry’s layers.
The steps for making croissants
Here is an overview of the key steps involved in making croissants by hand:
- Make the dough – Combine the flour, yeast, sugar, milk, butter, and salt in a mixer. Knead until a smooth dough forms.
- Chill the dough – Wrap dough and refrigerate for at least 2 hours.
- Make the butter block -Shape butter into a flat sheet and chill until firm but pliable.
- Roll out the dough – Roll the chilled dough into a rectangle. Place butter in center and envelope it in the dough.
- Fold the dough – Fold edges of the dough envelope over the butter to seal. Roll out and fold the dough repeatedly to create layers.
- Chill and repeat – Refrigerate the folded dough for 30 minutes between each rolling and folding step.
- Shape the croissants – Roll the layered dough into a sheet and cut triangles. Shape into crescents and let rise until puffy.
- Bake – Bake at 400°F for 15-20 minutes until golden brown.
As you can see, there are multiple points where the dough rests in the refrigerator. The chilling is vital to firming up the butter layers and allowing the yeast to slowly develop and produce gas. Rushing the process would result in the butter melting prematurely and the layers merging, preventing the desired flaky texture.
Common questions about croissants and yeast
Can you make croissants without yeast?
It is possible to make croissants without yeast but they will have a denser, bread-like texture. Croissants get their flaky layers and airy interior from yeast fermentation producing pockets of gas. Without yeast, there will be no rise and no distinctive honeycomb layers.
Some “cheater” croissant recipes use baking powder instead of yeast. The chemical leavening from baking powder will make the pastry lighter than a plain yeasted bread but the final result will not replicate the texture of a true croissant.
Why do my homemade croissants lack layers?
If your homemade croissants turn out dense and doughy instead of light and layered, there are a few possible reasons:
- Not enough folds – Multiple rounds of folding, chilling, and re-rolling are needed to build up distinct layers.
- Butter is too warm – If butter softens and melts it will merge into the dough rather than separating.
- Underproofed dough – Yeast needs sufficient time to produce gas to inflate the layers.
- Overhandled dough – Excessive kneading can disrupt the layering.
Should croissants double in size when proofing?
Croissants will puff up slightly during the final proofing stage before baking but they generally won’t double in size like many other yeast breads. The high fat and sugar content in croissants inhibits the yeast fermentation so the rise is more restrained. Typically, croissants may increase to 1.5 times their original size after proofing. A roughly 50% size increase means they are ready to go in the oven.
Nutrition information for croissants
Here is the approximate nutrition information for a plain croissant made with butter and yeast:
| Nutrient | Amount |
|---|---|
| Calories | 267 |
| Fat | 16 g |
| Carbs | 24 g |
| Protein | 4 g |
| Fiber | 1 g |
As you can see, croissants are high in calories and fat due to the generous amount of butter they contain. Most of the calories come from fat. They also provide a moderate amount of carbs, mostly from refined wheat flour. Protein and fiber contents are low.
Nutrition of cheese vs. chocolate croissants
Filled or flavored croissants will have varying nutrition profiles depending on the fillings. Here’s how a basic cheese croissant may compare to a chocolate croissant:
| Croissant | Calories | Fat | Carbs |
|---|---|---|---|
| Cheese | 385 | 24 g | 29 g |
| Chocolate | 420 | 26 g | 38 g |
The cheese and chocolate add extra calories, fat, and carbs. Cheese croissants may also be higher in protein and calcium. Chocolate croissants tend to have more carbs since chocolate contains sugar.
Yeast-free alternative pastry recipes
For those avoiding yeast or who want a quicker pastry, there are several yeast-free recipes that can provide a similar flakey texture and sweet flavor as croissants:
Laminated dough pastries
These pastries use a folding technique to create thin layers, but get their rise from baking powder instead of yeast:
- Danish pastry
- Puff pastry
- Palmiers
- Flakey biscuits
Quick breads
These breads use chemical leavening and/or mechanical aeration:
- Banana bread
- Zucchini bread
- Pumpkin bread
- Biscuits
- Scones
Fried pastries
These pastries use Air incorporated during frying:
- Beignets
- Fritters
- Funnel cake
With some substitutions and creativity, you can still enjoy light and tender pastries without yeast!
Conclusion
In summary, traditional croissants do indeed contain yeast. The yeast plays an essential role in producing the airy texture and flaky layers that distinguish croissants from other pastries. Typical recipes call for active dry yeast to make the dough, which requires multiple folds and chilling periods to achieve optimal results. While it is possible to make croissant-like pastries without yeast using baking powder or other techniques, they will lack the delicate honeycomb texture only achieved through yeast fermentation. When prepared properly, the yeast in a croissant produces a subtle sweet flavor along with its leavening power.