📝 About This Recipe
Transport your kitchen to the heart of a French boulangerie with these quintessential butter croissants. Featuring a honeycomb interior and a shatteringly crisp, golden-brown crust, this recipe relies on the traditional method of 'tournage' to create hundreds of delicate layers of French butter and yeasted dough. It is a labor of love that rewards the patient baker with a rich, nutty aroma and an incomparable melt-in-the-mouth texture.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams Bread Flour (high protein content is essential for structure)
- 60 grams Granulated Sugar
- 40 grams Unsalted Butter (softened)
- 11 grams Instant Yeast (one standard packet)
- 10 grams Fine Sea Salt
- 140 ml Whole Milk (cold)
- 140 ml Water (cold)
The Beurrage (Butter Block)
- 280 grams European-Style Grass-Fed Butter (minimum 82% fat content; 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 a 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 for 3 minutes until a smooth, slightly stiff 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 ideally overnight to develop flavor and relax the gluten.
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3
Prepare the butter block by placing the 280g of cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll it into a precise 18x18cm square. Refrigerate until firm but still flexible.
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4
On a lightly floured surface, roll your chilled dough into a 20x35cm rectangle. Place the butter block in the center of the dough.
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5
Fold the edges of the dough over the butter so they meet in the middle, sealing the butter inside completely. This is your 'envelope'.
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6
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 30 minutes.
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7
Repeat the rolling and folding process (the Single Turn) two more times, chilling the dough for 30-45 minutes between each turn. You will have a total of 3 turns.
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8
After the final turn, chill the dough for at least 2 hours. Then, roll the dough out on a floured surface into a long, thin rectangle roughly 25x70cm and 4mm thick.
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9
Trim the edges with a pizza cutter for clean layers. Cut the dough into long triangles with a base of 9cm and a height of 25cm.
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10
Gently stretch each triangle slightly. Starting at the wide base, roll the dough toward the point. Ensure the tip is tucked underneath the croissant to prevent unravelling.
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11
Place croissants on a baking sheet lined with parchment, leaving plenty of space between them. Whisk the egg wash ingredients and apply a thin layer to each croissant.
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12
Proof the croissants in a draft-free spot (ideally 24-26°C) for 2 to 2.5 hours until they have doubled in size and wobble slightly when the tray is shaken.
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13
Preheat your oven to 200°C (390°F). Apply a second delicate coat of egg wash. Bake for 10 minutes, then lower the heat to 180°C (350°F) and bake for another 10-15 minutes until deep golden brown.
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14
Transfer to a wire rack and let cool for at least 20 minutes. This allows the internal structure to set so you get that perfect honeycomb cross-section.
💡 Chef's Tips
Use high-quality European butter with high fat content; standard table butter has too much water and will steam the layers rather than fry them. Keep everything cold! If the butter melts into the dough at any point, you will lose the lamination and end up with brioche-like bread. Avoid over-proofing; if the croissants leak butter before entering the oven, the temperature was too high or they proofed too long. When rolling, use a light touch and even pressure to ensure the butter layers don't break or merge with the dough. Invest in a kitchen scale; baking, especially pastry, is a science that requires the precision of grams over cups.
🍽️ Serving Suggestions
Serve warm with a high-quality apricot preserve or bitter orange marmalade. Pair with a bowl of Café au Lait for the ultimate traditional French breakfast experience. Slice horizontally and fill with almond cream and sliced almonds for a 'Croissant aux Amandes' variation. Accompany with a plate of soft-scrambled eggs and smoked salmon for a luxurious brunch. Enjoy plain with a crisp glass of freshly squeezed orange juice.