📝 About This Recipe
Experience the pinnacle of French boulangerie with these shatteringly crisp, golden-brown crescents that boast a rich, honeycomb interior. This labor of love uses a meticulous lamination process to create hundreds of paper-thin layers of high-quality butter and yeasted dough. Perfecting the croissant is a rite of passage for any baker, resulting in a pastry that is simultaneously airy, buttery, and profoundly satisfying.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams Bread Flour (High protein content is essential for structure)
- 140 grams Whole Milk (Cold, from the refrigerator)
- 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 Unsalted Butter (Minimum 82% fat content for flexibility)
Egg Wash
- 1 piece Egg Yolk (Large)
- 1 tablespoon Heavy Cream
- 1 pinch Salt
👨🍳 Instructions
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1
In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast. Add the cold milk, water, and 40g of softened butter, mixing on low speed for 3 minutes until a cohesive dough forms.
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2
Increase to medium speed and knead for another 5 minutes until the dough is smooth and elastic. Shape into a flat disc, wrap tightly in plastic, and refrigerate for at least 2 hours (or overnight for better flavor).
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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 18x18cm square. Refrigerate until firm but still pliable.
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4
On a lightly floured surface, roll the chilled dough into a 19x35cm rectangle. Place the butter block in the center and fold the dough flaps over it so they meet in the middle, sealing the butter completely.
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5
Gently roll the dough out to a long rectangle about 60cm long. Perform your first 'single turn' by folding 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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6
Repeat the rolling and folding process two more times (for a total of three turns), chilling the dough for 30-45 minutes between each turn to keep the butter from melting.
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7
After the final turn, chill the dough for at least 2 hours. Roll the dough out on a floured surface into a long, thin rectangle approximately 25x75cm and 4mm thick.
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8
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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9
Cut a small 1cm notch in the center of the base of each triangle. Gently stretch the triangle lengthwise and roll it up from the base to the tip, ensuring the tip ends up tucked underneath.
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10
Place croissants on a parchment-lined baking sheet. Whisk the egg wash ingredients and apply a thin layer. Let proof in a draft-free spot (ideally 24-26°C) for 2 to 2.5 hours until doubled in size and wobbly.
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11
Preheat your oven to 200°C (390°F). Apply a second delicate coat of egg wash to the proofed croissants.
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12
Bake for 10 minutes, then lower the temperature to 175°C (350°F) and bake for another 10-15 minutes until deep golden brown. Cool on a wire rack for at least 30 minutes before serving.
💡 Chef's Tips
Always use European-style butter with high fat content; standard 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 during rolling, you will lose the distinct layers. Do not over-proof; if the dough gets too warm during proofing, the butter will leak out in the oven. Use a very sharp knife or pizza cutter to trim edges; a dull blade will 'seal' the layers together and prevent a good rise. When rolling, always roll in one direction rather than back and forth to maintain the integrity of the lamination.
🍽️ Serving Suggestions
Serve warm with a side of high-quality apricot preserves or raspberry jam. Pair with a bowl of Café au Lait for the quintessential Parisian breakfast. Slice horizontally and fill with almond cream and toasted almond slivers for a decadent treat. Accompany with a plate of fresh seasonal berries and a dollop of crème fraîche. Enjoy alongside a crisp glass of Champagne for a luxurious brunch experience.