📝 About This Recipe
Experience the gold standard of French pastry with these shatteringly crisp, golden-brown crescents that reveal a delicate, honeycomb interior. This recipe utilizes the traditional lamination process, folding high-quality European butter into a silky yeast dough to create hundreds of paper-thin layers. The result is a buttery, nutty, and slightly sweet masterpiece that brings the aroma of a high-end Paris bakery right into your kitchen.
🥗 Ingredients
The Détrempe (Dough)
- 250 grams All-purpose flour (unbleached)
- 250 grams Bread flour (high protein for structure)
- 60 grams Granulated sugar
- 10 grams Fine sea salt
- 11 grams Instant yeast (one standard packet)
- 140 ml Whole milk (cold from the fridge)
- 140 ml Water (cold)
- 40 grams Unsalted butter (softened)
The Beurrage (Butter Block)
- 280 grams European-style butter (minimum 82% fat content, cold)
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 both flours, sugar, salt, and yeast. Add the cold milk, water, and 40g of softened butter. Mix on low speed for 3 minutes until a rough dough forms, then medium speed for 5 minutes until smooth. Shape into a flat rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours or overnight.
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2
Prepare the butter block by placing the 280g of cold butter between two sheets of parchment paper. Use a rolling pin to beat and roll the butter into a perfect 18x18cm square. Ensure the thickness is even. Refrigerate until firm but still pliable.
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3
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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4
Fold the flaps of the dough over the butter so they meet in the middle, sealing the butter completely inside. Gently press the edges to lock the butter in.
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5
Roll the dough out lengthwise until it is about 60cm long. Perform a 'Single Fold' 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
Rotate the dough 90 degrees and repeat the rolling and folding process. Perform a total of 3 single folds, chilling for 30-45 minutes between each fold to keep the butter from melting.
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7
After the final fold and a 1-hour rest, roll the dough out on a floured surface into a long rectangle approximately 25cm wide and 4-5mm thick.
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8
Using a pizza cutter or sharp knife, trim the edges to reveal the layers. Cut the dough into long, skinny triangles with a base of about 9cm and a length of 25cm.
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9
Gently stretch each triangle slightly. Starting from the base, roll the dough up toward the point. Ensure the tip ends up tucked underneath the croissant to prevent it from unravelling.
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10
Place croissants on a baking sheet lined with parchment paper, leaving plenty of space between them. Whisk the egg wash ingredients and apply a very thin layer over each croissant, avoiding the exposed side layers.
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11
Proof the croissants in a draft-free spot (ideally 24-26°C) for 2 to 2.5 hours. They should double in size and wobble slightly 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 10-15 minutes until deep golden brown. Cool on a wire rack for at least 20 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 layers to steam rather than flake. Keep your kitchen cool; if the butter melts into the dough during rolling, you will lose the lamination and end up with brioche-like bread. Don't skip the resting periods; they relax the gluten and make the dough easier to roll without shrinking. When applying egg wash, avoid letting it drip down the sides of the cut layers, as this can 'glue' the layers together and prevent a high rise.
🍽️ 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 authentic French breakfast experience. Slice horizontally and fill with almond cream and toasted almond slivers for a decadent treat. Use day-old croissants for the best French Toast or savory ham and gruyère melts.