INFUSED PRO‑CHEF CROISSANTS 🥐🔥
A deeply aromatic, buttery, flaky croissant built on professional lamination technique and elevated with a subtle, clean cannabis infusion that melts seamlessly into the dough’s rich structure. This croissant delivers a crisp, shattering exterior, a tender honeycomb interior, and a warm, slow‑building edible experience that pairs beautifully with the natural nuttiness of European‑style butter. This is a pastry for the patient, the disciplined, and the flavor‑obsessed.
Category: Pastry / Laminated Dough
Difficulty: Advanced
Prep Time: 3 days
Total Time: 3 days
Servings: 8 croissants
THC per serving: Approximately 10mg per croissant
Terpene Pairing: Best paired with strains high in Myrcene or Limonene. Myrcene enhances the buttery richness and deep wheat aroma, while Limonene brightens the pastry’s natural sweetness and complements the caramelized crust.
Dosage Information: Each croissant contains approximately 10mg THC. This is a moderate dose. Adjust based on your personal tolerance and the potency of your infused butter. PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW. Keep out of reach of children and pets. Effects may take 30–90 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
Decarboxylation Instructions: Preheat your oven to 240°F. Break up 3.5g of cannabis flower into small, even pieces and spread it across a parchment‑lined baking sheet. Bake for 40 minutes, stirring halfway through to ensure even activation. Remove from the oven and let cool completely before using.
Infusion Instructions (Cannabutter Method): In a small saucepan, combine the decarbed cannabis with 1 stick (113g) of high‑fat European butter. Add 1/4 cup water to prevent scorching. Simmer on the lowest heat for 2 hours, never allowing it to boil. Strain through cheesecloth into a heat‑safe container, chill until solid, and pour off any separated water. This cannabutter will be used in the dough.
Ingredients: 2 1/4 cups all‑purpose flour, 1/4 cup sugar, 1 tsp fine salt, 1 tbsp instant yeast, 3/4 cup cold milk, 2 tbsp cold water, 2 tbsp cannabutter (from infusion), 1 1/2 sticks European butter for lamination, 1 egg for egg wash.
Instructions: Combine the flour, sugar, salt, yeast, cold milk, cold water, and 2 tbsp of your cannabutter in a bowl and mix until a rough dough forms. Knead lightly just until smooth, then cover and refrigerate overnight. The next day, shape the European butter into a perfect rectangle and chill until flexible. Roll the dough into a rectangle twice the size of the butter block, place the butter in the center, fold the dough over it, and seal the edges. Roll from the center outward into a long rectangle, perform a single fold, chill 20 minutes, roll again, perform a double fold, chill again, then roll one final time into a long sheet. Cut into long triangles, stretch each one gently, and roll tightly from base to tip, tucking the tip underneath. Place on a tray, cover, and refrigerate overnight. On day three, proof at warm room temperature until jiggly and doubled. Brush with egg wash, bake at 400°F for 10 minutes, then reduce to 375°F and bake 10–12 minutes more until deeply golden and crisp.
Chef Tips: Keep everything cold during lamination to protect the layers. Use European butter for superior plasticity and flavor. Proofing is the make‑or‑break moment—don’t rush it. Serve warm for maximum aroma and flake.
Serve immediately. Enjoy responsibly 🥐🔥