Croissants & pastries
There are 10 products.
A warm croissant at breakfast is well within reach in a home kitchen, provided you have the right tools. This category brings together croissant cutters and moulds that help you cut laminated dough evenly and shape it into both classic and contemporary pastries.
What you will find here
The range focuses on cutting and shaping croissant dough:
- Croissant cutters in 15 x 11, 18 x 14 and 20 x 18 cm for small, medium and large croissants
- Mini croissant cutter for bite-sized pastries at parties and buffets
- Cube moulds with lids in 6 and 7 cm for the much-shared cube croissant
- Cylinder mould Ø 6.5 cm for round, filled variations
How to use the cutters and moulds
Roll the laminated dough out to an even thickness and run the croissant cutter across it with gentle pressure. It produces identical triangles, which you then roll up from the wide end and curve into a crescent. For cubes and cylinders, cut strips of dough, lay them loosely in the mould, leave them to prove and then fit the lid before baking. The mould gives the pastry a crisp outline while the layers remain clearly visible.
Tips for even layers
Keep both the butter and the dough well chilled so the layers stay separate, and let the dough rest in the fridge between folds. You will find suitable yeast for your dough under Baker's yeast, and if you bake in larger batches, a machine from Dough mixers takes care of the kneading. For further ideas on yeasted bakes, have a look at Making your own bread.
With clean cuts and the right mould, your croissants come out of the oven consistent tray after tray, whether traditional crescents, cubes or filled cylinders.