France · Flour and Confectionery Products

Croissant

90 min12 servings360 kcal

A classic French buttery, flaky laminated pastry made over two days with a rich butter block folded into the dough to create hundreds of delicate layers.

Croissant

Ingredients

  • all-purpose or bread flour500 g
  • sugar55 g
  • salt11 g
  • instant yeast11 g
  • lukewarm whole milk140 ml
  • lukewarm water140 ml
  • cold high-quality unsalted butter, at least 82% fat280 g
  • large egg1
  • milk1 tbsp

Method

  1. 1Day 1 — Dough: Combine flour, sugar, salt and yeast in a stand mixer. Mix in lukewarm milk and water and knead 6-8 minutes until smooth. Refrigerate overnight.
  2. 2Day 1 — Butter block: Pound cold butter between parchment into a 20x20 cm square. Refrigerate overnight.
  3. 3Day 2 — First turn: Roll dough into a 40x20 cm rectangle. Place butter block on one half, fold dough over and seal. Roll out to 60x20 cm, perform a letter fold. Chill 30-40 minutes.
  4. 4Repeat the rolling and folding two more times (3 turns total), chilling 30-40 minutes between each. After the final turn, refrigerate for at least 4 hours.
  5. 5Roll chilled dough into a 20x45 cm rectangle. Cut into tall triangles with a 10-12 cm base. Stretch each triangle and roll tightly from base to tip. Curve ends into a crescent shape.
  6. 6Proof at warm room temperature for 2-3 hours until nearly doubled. Brush with egg wash and bake at 200°C for 15-20 minutes until deep golden brown.