📝 About This Recipe
Transport yourself to a Parisian sidewalk cafe with this masterclass in traditional Viennoiserie. These croissants feature a shatteringly crisp, golden-brown exterior that gives way to a tender, honeycomb-like interior infused with the rich aroma of high-quality butter. Achieving these delicate layers is a labor of love that rewards the patient baker with the ultimate expression of French culinary artistry.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams Bread Flour (High protein content is essential for structure)
- 140 grams Whole Milk (Cold, full fat)
- 140 grams Water (Cold)
- 60 grams Granulated Sugar
- 40 grams Unsalted Butter (Softened)
- 11 grams Instant Yeast (One standard packet)
- 10 grams Fine Sea Salt
The Beurrage (Butter Block)
- 280 grams European-style Butter (Minimum 82% fat content; cold but pliable)
Egg Wash
- 1 Egg Yolk (Large)
- 1 tablespoon Whole Milk
- 1 pinch Salt
👨🍳 Instructions
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1
In a stand mixer fitted with the dough hook, combine the 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, 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 the best flavor development).
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3
Prepare the butter block by placing the 280g of cold butter between two sheets of parchment paper. Pound with a rolling pin and roll it into a precise 18cm x 18cm square. Refrigerate until firm but still pliable.
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4
On a lightly floured surface, roll the chilled dough into a 20cm x 35cm rectangle. Place the butter square in the center of the dough.
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5
Fold the flaps of the dough over the butter so they meet in the middle, sealing the butter completely. This is your 'envelope'.
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6
Perform the first 'Single Turn': Roll the dough out 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 30-45 minutes.
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7
Repeat the rolling and folding process (the Single Turn) two more times, chilling for 45 minutes between each turn to keep the butter layers distinct. After the final turn, chill the dough for at least 2 hours.
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8
Roll the finished pastry out on a cold surface into a large rectangle, approximately 25cm x 60cm and about 4mm thick.
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9
Using a pizza cutter or sharp knife, trim the edges to reveal the layers. Cut the dough into elongated triangles with a base of 9cm and a height of 25cm.
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10
Gently stretch the base of a triangle and roll it up toward the point. Ensure the tip ends up tucked underneath the croissant to prevent it from unravelling.
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11
Place the croissants on a baking sheet lined with parchment paper. Proof in a warm, draft-free spot (about 24-26°C) for 2 to 2.5 hours until they have doubled in size and wobble when the tray is shaken.
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12
Preheat your oven to 200°C (400°F). Lightly whisk the egg wash ingredients and brush a thin, even layer over the croissants, avoiding the exposed side layers.
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13
Bake for 10 minutes, then rotate the tray and lower the oven temperature to 180°C (350°F). Bake for another 10-15 minutes until deep golden brown.
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14
Transfer to a wire rack and allow to cool for at least 20 minutes. This is crucial for the internal structure to set properly.
💡 Chef's Tips
Always use high-fat European-style butter; American butter has too much water and will cause the dough to steam rather than flake. Keep your kitchen cool; if the butter melts into the dough at any point, you will lose the lamination and end up with brioche-like bread. When brushing with egg wash, do not let it drip down the sides of the cut layers, as this will 'glue' the layers together and prevent a high rise. If the dough feels elastic and keeps shrinking back while rolling, let it rest in the fridge for 15 minutes to relax the gluten. For a professional finish, use a ruler to ensure your triangles are uniform in size.
🍽️ Serving Suggestions
Serve warm with a high-quality apricot or strawberry preserve. Pair with a bowl of Café au Lait for the classic French breakfast experience. Slice horizontally and fill with almond cream and toasted slivered almonds for a 'Croissant aux Amandes'. Enjoy alongside a plate of soft-scrambled eggs and smoked salmon for a luxurious brunch. A simple glass of fresh-squeezed orange juice cuts through the richness of the butter perfectly.