Martha Bakes: Croissant Recipes | PBS Food

Martha Bakes: Croissants Episode

Martha Bakes - Croissants episode Martha Bakes More Episodes

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.


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A buttery croissant can be the perfect way to start the day, and with Martha’s recipes and tips, you’ll now be able to make them at home. Here you’ll learn to make the classic crispy, light, flaky croissant — perfect with jam and butter. Next it’s everyone’s favorite — pain au chocolat, and then on to mini ham and cheese croissants and pain aux raisins.


Watch This Week’s Baking Tip

Learn how to measure and form the triangles into croissants.

This Week’s Recipe

Pain au Chocolat

Pain au Chocolat recipe

Pain au chocolat is a classic French crossiant recipe.



  • Croissant dough
  • All-purpose flour, for work surface
  • 1 large egg
  • 1 cup plus 2 tablespoons plus 2 teaspoons chopped semisweet chocolate


  1. Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened, 5 to 10 minutes.
  2. Roll dough out to a 10-by-18-inch rectangle. Cut rectangle in half crosswise. Wrap one half with plastic wrap and transfer to refrigerator. Place remaining half on a large (about 18-by-25-inch) piece of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill dough as necessary if butter becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer baking sheet to refrigerator and chill until firm, about 30 minutes. Repeat process with remaining piece of dough.
  3. Transfer one piece of dough to a lightly floured work surface so that one of the longer sides is facing you. Halve dough to make two 16-by-10-inch rectangles.
  4. Using a pizza cutter, trim a scant 1/8 inch from all sides of each rectangle of dough. Working quickly, using a pizza cutter, cut each half into seven 3-by-7-inch rectangles. Place 2 teaspoons chocolate in the center of each rectangle, leaving a 1/4-inch border all around. Starting from one short end and working toward the other, roll to enclose. Brush edges with water and gently press to adhere.
  5. Line baking sheets with parchment paper; place 4 rectangles on each prepared baking sheet, seam-side down. In a small bowl, whisk egg with 1 teaspoon water. Brush tops and seams with egg mixture, reserving remaining egg mixture. Place 3 narrow drinking glasses upside-down between each roll of dough; cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until dough has doubled in size and feels hollow when gently touched, 2 1/2 to 3 hours.
  6. Preheat oven to 425 degrees.
  7. Uncover and remove glasses from baking sheets; gently press down on each roll of dough and brush lightly with remaining egg mixture. Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 7 with remaining piece of dough.

Yield: 28 servings


Additional recipes and video clips from the episode are available on including:

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