📝 About This Recipe
A true labor of love, the classic French croissant is the pinnacle of the baker’s art, defined by its shatteringly crisp exterior and a light, honeycomb interior. Originating from the Austrian kipferl but perfected by Parisian patisseries, this pastry relies on the delicate process of lamination—layering cold, high-quality butter within a yeasted dough. The result is a buttery, airy masterpiece that fills your kitchen with the most intoxicating aroma imaginable.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams Bread Flour (high protein content is essential for structure)
- 140 grams Whole Milk (cold, 4°C)
- 140 grams Water (cold, 4°C)
- 60 grams Granulated Sugar
- 40 grams Unsalted Butter (softened)
- 11 grams Instant Yeast (or 20g fresh yeast)
- 10 grams Fine Sea Salt
The Beurrage (Butter Block)
- 280 grams European-style Butter (minimum 82% fat, cold but pliable)
The Egg Wash
- 1 Egg Yolk (large)
- 1 tablespoon Whole Milk
- 1 pinch Pinch of Salt
👨🍳 Instructions
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1
In a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt. Add the cold milk, water, and 40g of softened butter. Mix on low speed for 3 minutes, then medium speed for 5 minutes until a smooth, slightly elastic dough forms.
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2
Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or overnight for better flavor development).
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3
Prepare the butter block by placing the 280g of cold butter between two sheets of parchment paper. Beat with a rolling pin to soften, then fold the paper into a 18x18cm square and roll the butter into the corners to create an even sheet. Refrigerate for 20 minutes.
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4
Roll your chilled dough out on a floured surface into a 20x35cm rectangle. Place the butter block in the center and fold the flaps of dough over it so they meet in the middle, sealing the butter completely.
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5
Perform the first 'Single Turn': Roll the dough into a long rectangle (about 60cm long). Fold the bottom third up to the center, and the top third down over it, like a letter. Wrap and chill for 45 minutes.
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6
Perform the second 'Single Turn': Rotate the dough 90 degrees and repeat the rolling and folding process. Wrap and chill for another 45 minutes. This creates the essential layers.
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7
Final Roll: Roll the dough out into a large rectangle, approximately 25x60cm and about 4mm thick. Use a sharp knife or pizza cutter to trim the edges to reveal the layers.
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8
Cut the dough into long, skinny triangles with a base of 9cm and a height of 25cm. Cut a small 1cm notch in the center of the base of each triangle.
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9
Gently stretch the triangle lengthwise. Starting from the notched base, roll the dough toward the point, keeping it snug but not tight. Ensure the tip is tucked underneath the croissant.
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10
Place croissants on a baking sheet lined with parchment paper, spaced well apart. Mix the egg wash ingredients and brush a thin layer over each croissant, avoiding the exposed side layers.
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11
Proof in a warm, draft-free spot (ideally 24-26°C) for 2 to 2.5 hours. They should double in size and wobble like jelly when the tray is shaken.
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12
Preheat your oven to 200°C (390°F). Apply a second thin coat of egg wash. Bake for 10 minutes, then lower the temperature to 180°C (350°F) and bake for another 8-12 minutes until deep golden brown.
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13
Transfer to a wire rack and allow to cool for at least 30 minutes. This is crucial as the internal structure sets while cooling!
💡 Chef's Tips
Use European-style butter with high fat content; standard butter has too much water and will steam rather than flake. Ensure the dough and the butter are the same temperature/consistency during lamination; if the butter is too hard it will snap, if too soft it will melt into the dough. Never proof croissants in an oven that is too warm (above 28°C) or the butter will leak out before baking. When brushing with egg wash, avoid the 'cut' edges where the layers are visible, as the egg can glue the layers together and prevent rising. If the dough resists rolling and shrinks back, cover it and let it rest in the fridge for 15 minutes to relax the gluten.
🍽️ Serving Suggestions
Serve warm with a high-quality apricot or strawberry preserve. Pair with a bowl of Café au Lait for the quintessential Parisian breakfast. Slice horizontally and fill with almond cream and toasted almond flakes for a 'Croissant aux Amandes'. Accompany with a plate of fresh seasonal berries and a soft brie cheese. Enjoy alongside a crisp, dry Champagne for a luxurious brunch treat.