A forgotten Swiss method for croissants! Just place a POT on the croissants.

May 22, 2026
This is better than modern methods! Forget about rolling pins and the hassle of rolling dough – just place a pot on the croissants for an incredible result. With this forgotten Swiss technique, you can make the crispiest flat croissants in the world with minimal effort! 🥐🔥

If you love the sound of real crunch and caramelized dough, this preparation method under the pressure of a regular pot will amaze you! 🤩✨

Why you should try this recipe:

✅ No rolling pin: The pressing method does all the work for you.
✅ Ultra-crispy: The flat shape allows the dough to caramelize evenly.
✅ Quick and easy: Perfect for breakfast when you want to enjoy something restaurant-level at home.

Let me know in the comments if you’ve ever heard of this method! And definitely turn on the sound at the beginning of the video to hear that divine crunch! 👇

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Ingredients and Recipe:
This is the CRISPIEST croissant in the world!
That’s why I’m placing a pot on the croissants! 🤯
200 ml milk (1 cup or 6.8 fl. oz.)
25 g fresh yeast (1 tbsp or 0.9 oz.)
20 g sugar (1 tbsp or 0.7 oz.)
1. Whisk together
50 g flour (1/3 cup or 1.8 oz.)
2. Mix well
3. Seal tightly and let rest for 15 minutes
200 ml water (1 cup or 6.8 fl. oz.)
50 g sugar (1/4 cup or 1.8 oz.)
600–630 g flour (4 cups or 22 oz.)
4. Gradually add the flour
5. The yeast is very active
7. Mix well
1 egg white
40 ml sunflower oil (1/4 cup or 1.4 fl. oz.)
3 g salt (1/2 tsp or 0.1 oz.)
8. Mix well
9. For this recipe, you don’t even need a rolling pin
9. Knead the dough for 5 minutes on the table
12. The dough should be smooth and not stick to your hands
13. Grease a bowl
14. Cover with a towel and let rest for 1 hour
15. The dough has risen like a balloon!
16. The dough weight is 1100 g (38.8 oz.)
17. Divide the dough into 12 equal pieces
18. Shape them into balls
19. Cover with a cloth and let rest for 15 minutes
75 ml butter (1/3 cup or 2.5 fl. oz.)
20. Brush one piece of dough with butter
21. Form a circle and place it on a plate
22. Form 3 more dough circles and stack them
23. Follow my lead exactly
25. Do the same with the remaining pieces of dough
26. Cover the dough and place it in the freezer for 30 minutes
27. The butter has solidified
28. Roll the dough out with your hands to a size of 35 x 45 cm
29. The dough is very elastic and easy to roll out
30. Divide the dough into 2 parts and stack them
31. Fold the dough into a triangle
32. Follow my lead carefully
33. Place the dough on a board
34. Do the same with the remaining pieces of dough
35. This is a quick and easy method for making croissants
36. Cover the dough and place it in the freezer for 30 minutes
37. Roll the dough out with your hands
38. Cut into 4 pieces and make slits
39. Shape the croissants and place them on a baking sheet
40. Shape the remaining croissants
41. And now comes the most interesting part!
42. Cover the croissants with parchment paper
43. Press down well with a second baking sheet
44. Place a heavy pot on top
45. Thanks to this method, we get flat croissants
46. Let rest for 1 hour
48. Beat 1 egg
49. Brush the croissants with it
50. Weigh down with a baking sheet from above
51. Bake at 210 °C (410 °F) for 5 minutes
52. Remove the baking sheet
53. Reduce the temperature to 180 °C (360 °F) and bake for another 20 minutes
54. The croissants are ready, fresh out of the oven!
55. Let’s prepare a delicious glaze
100 g powdered sugar (0.5 cups or 3.5 oz.)
15 ml milk (1 tbsp or 0.5 fl. oz.)
5 ml lemon juice (1 tsp or 0.15 fl. oz.)
56. Mix together
57. Brew a delicious tea
15 g rose hips (1 tbsp or 0.5 oz.)
10 g lemon balm (1 tbsp or 0.35 fl. oz.)
8 g black tea (2 tsp or 0.3 fl. oz.)
58. Pour boiling water over it and let steep for 10 minutes

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