{"id":3583,"date":"2026-10-06T18:42:47","date_gmt":"2026-10-06T18:42:47","guid":{"rendered":"https:\/\/www.frankfamilyvineyards.com\/blog\/?p=3583"},"modified":"2026-10-06T18:43:28","modified_gmt":"2026-10-06T18:43:28","slug":"darling-breakfast-is-served-croissants-blanc-de-blancs","status":"publish","type":"post","link":"https:\/\/www.frankfamilyvineyards.com\/blog\/darling-breakfast-is-served-croissants-blanc-de-blancs\/","title":{"rendered":"Darling, Breakfast Is Served: Croissants & Blanc de Blancs"},"content":{"rendered":"\n

In celebration of Breakfast at Tiffany\u2019s<\/em> turning 65, we\u2019re taking inspiration from Holly Golightly and giving breakfast the Hollywood treatment. These buttery, flaky croissants are made for lingering over with a glass of Frank Family Blanc de Blancs<\/a>\u2014because some mornings call for a little glamour. With Hollywood in our own family history, it feels only fitting to celebrate this timeless classic with a little Napa Valley glamour of our own.<\/p>\n\n\n\n

Serving: 6 Croissants<\/h4>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

For the initial dough<\/h4>\n\n\n\n
25 g<\/td>Water<\/td><\/tr>
55 g<\/td>Flour<\/td><\/tr>
8 g<\/td>Fresh yeast<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

For the dough<\/h4>\n\n\n\n
110 g<\/td>Flour<\/td><\/tr>
33 g <\/td>Sugar<\/td><\/tr>
16 g<\/td>Butter<\/td><\/tr>
1<\/td>Medium egg<\/td><\/tr>
33 g<\/td>Milk<\/td><\/tr>
3 g<\/td>Salt<\/td><\/tr>
4 g<\/td>Honey<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Butter for laminating <\/h4>\n\n\n\n
75 g<\/td>Butter <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

For egg wash<\/h4>\n\n\n\n
1<\/td>Egg yolk beaten with 1 teaspoon milk<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Optional topping<\/h4>\n\n\n\n
    \n
  • Powdered sugar <\/li>\n<\/ul>\n\n\n\n

    Instructions<\/h3>\n\n\n\n

    Make the starter (poolish)<\/strong><\/p>\n\n\n\n

      \n
    1. Mix water, flour, and yeast in a small bowl until smooth.<\/li>\n\n\n\n
    2. Cover and let rest 30\u201360 minutes at room temperature, until slightly bubbly.<\/li>\n<\/ol>\n\n\n\n

      2. Make the main dough<\/strong><\/p>\n\n\n\n

        \n
      1. In a mixing bowl, combine starter, flour, sugar, butter, egg, milk, salt, and honey.<\/li>\n\n\n\n
      2. Knead until smooth and elastic (~8\u201310 minutes by hand or 5\u20136 minutes in a stand mixer).<\/li>\n\n\n\n
      3. Cover the dough and let it rest 30 minutes.<\/li>\n<\/ol>\n\n\n\n

        3. Prepare the butter block<\/strong><\/p>\n\n\n\n

          \n
        1. Flatten the 75 g butter between parchment paper into a rectangle (~10 \u00d7 7 cm).<\/li>\n\n\n\n
        2. Chill in the fridge until firm but pliable.<\/li>\n<\/ol>\n\n\n\n

          4. Laminate the dough<\/strong><\/p>\n\n\n\n

            \n
          1. Roll the dough into a rectangle slightly larger than the butter block.<\/li>\n\n\n\n
          2. Place butter in the center, fold dough over to encase it completely.<\/li>\n\n\n\n
          3. Roll the dough gently into a long rectangle (~25 \u00d7 10 cm).<\/li>\n\n\n\n
          4. Perform a single fold (or \u201cturn\u201d): fold one third of the dough over the center, then fold the other third on top.<\/li>\n\n\n\n
          5. Chill for 30\u201345 minutes. Repeat 2 more times, chilling between each turn.<\/li>\n<\/ol>\n\n\n\n

            5. Shape the croissants<\/strong><\/p>\n\n\n\n

              \n
            1. Roll the laminated dough into a rectangle (~25 \u00d7 15 cm).<\/li>\n\n\n\n
            2. Cut into 6 triangles of roughly equal size.<\/li>\n\n\n\n
            3. Starting from the wide end, roll each triangle toward the tip to form the croissant shape.<\/li>\n\n\n\n
            4. Place on a parchment-lined baking sheet, tip side down.<\/li>\n<\/ol>\n\n\n\n

              6. Proof<\/strong><\/p>\n\n\n\n

                \n
              1. Cover loosely with plastic wrap or a clean towel.<\/li>\n\n\n\n
              2. Let croissants rise 1.5\u20132 hours, until puffy but not doubled.<\/li>\n<\/ol>\n\n\n\n

                7. B<\/strong>ake<\/p>\n\n\n\n

                  \n
                1. Preheat oven to 375\u00b0F.<\/li>\n\n\n\n
                2. Brush each croissant with egg wash.<\/li>\n\n\n\n
                3. Bake 15\u201320 minutes, until golden brown and puffed.<\/li>\n<\/ol>\n\n\n\n

                  8. Finish<\/strong><\/p>\n\n\n\n

                    \n
                  1. Let cool slightly.<\/li>\n\n\n\n
                  2. Give your croissants a light dusting of powdered sugar before serving\u2014for a sweet and pretty finishing touch. Enjoy!<\/li>\n<\/ol>\n\n\n\n

                    <\/p>\n","protected":false},"excerpt":{"rendered":"

                    In celebration of Breakfast at Tiffany\u2019s turning 65, we\u2019re taking inspiration from Holly Golightly and giving breakfast the Hollywood treatment. These buttery, flaky croissants are made for lingering over with a glass of Frank Family Blanc de Blancs\u2014because some mornings call for a little glamour. With Hollywood in our own family history, it feels only […]<\/p>\n","protected":false},"author":10,"featured_media":3584,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[5],"tags":[225,614,617,615,618,7,218,92,18,616,108,120,43,613,14,94],"class_list":["post-3583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-blanc-de-blanc","tag-breakfast","tag-breakfast-at-tiffanys","tag-breakfast-recipe","tag-croissant-recipe","tag-featured","tag-food-and-wine","tag-frank-family-vineyards","tag-napa-valley","tag-napa-valley-sparkling-wine","tag-napa-valley-wine","tag-recipe","tag-sparkling-wine","tag-sparkling-wine-recipe","tag-wine","tag-winery"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/parYsd-VN","jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.frankfamilyvineyards.com\/blog\/wp-content\/uploads\/2026\/10\/Breakfast-at-Tiffanys.png?fit=1500%2C1000&ssl=1","_links":{"self":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/posts\/3583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/comments?post=3583"}],"version-history":[{"count":3,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/posts\/3583\/revisions"}],"predecessor-version":[{"id":3587,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/posts\/3583\/revisions\/3587"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/media\/3584"}],"wp:attachment":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/media?parent=3583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/categories?post=3583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/tags?post=3583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}