Skip to main content
Croissants
French

Croissants

Classic laminated French croissants: a yeasted dough folded around a butter block to create dozens of flaky layers, proofed and baked into a shatteringly crisp, golden crescent.

110 min
Total time
8
Servings
90 min
Prep
20 min
Cook
advancedbreakfastvegetarian
Source: Traditional French viennoiserie croissants

Ingredients

8 servings
  • 500 g bread flour
  • 140 ml whole milk, cold
  • 140 ml water, cold
  • 55 g granulated sugar
  • 12 g fine salt
  • 10 g instant yeast
  • 40 g softened butter (for dough)
  • 280 g European butter (for lamination), high-fat, cold block
  • 1 egg, beaten, for egg wash

Make it your way

Instructions

Plan my prep
  1. Step 1.Mix the flour, milk, water, sugar, salt, yeast and the 40 g softened butter into a dough, knead briefly until smooth, then chill it flat overnight (detrempe).
  2. Step 2.Pound and shape the cold lamination butter into a flat 18 cm square (the beurrage), keeping it cold but pliable.
  3. Step 3.Roll the chilled dough into a rectangle, place the butter block in the center, and fold the dough over to fully enclose the butter.
  4. Step 4.Roll the package into a long rectangle and make the first letter (single) fold into thirds, then chill 30 to 45 minutes.
  5. Step 5.Repeat the roll-out and letter fold two more times, always chilling 30 minutes between folds so the butter stays cold and the layers stay distinct (3 folds total).
  6. Step 6.Roll the laminated dough out to a large rectangle about 4 mm thick, then cut it into long narrow triangles.
  7. Step 7.Stretch each triangle slightly and roll it up from the wide base to the tip, curving the ends into a crescent, and place on lined trays.
  8. Step 8.Proof the shaped croissants at warm room temperature (24 to 26 C) for about 2 hours until visibly jiggly and nearly doubled, with the layers slightly separated.
  9. Step 9.Brush gently with beaten egg and bake at 200 C (390 F) for 18 to 20 minutes until deeply golden, puffed and flaky. Cool before eating.

Tried this? (0)

No one has shared a photo yet. Make it and be the first.

Comments (0)

No comments yet. Be the first to share your thoughts.