Description
Classic French Croissant Delight merges buttery layers with delicate pastry techniques from Paris. Flaky, golden crescents provide a luxurious breakfast experience you will savor with pure culinary pleasure.
Ingredients
Scale
- 1¼ cups (284 g) cold, unsalted European-style butter
- 18 oz (510 g) all-purpose flour
- ½ cup (120 ml) cold whole milk
- ½ cup (120 ml) cold water
- 1 large egg
- 1 egg yolk
- 3 tbsps unsalted butter, softened
- ¼ cup + 1 tbsp (55 g) granulated sugar
- 2½ tsps fine sea salt
- 1 tbsp + ½ tsp instant yeast
- Pinch of salt
Instructions
- Dough Preparation: Combine dry ingredients in a stand mixer, gradually blend in liquids and soft butter until a smooth, elastic dough forms. Knead thoroughly to achieve a silky texture.
- Fermentation and Chilling: Let dough rise in a warm, draft-free spot until volume doubles. Refrigerate and transform into a compact square, allowing gluten to relax and develop structure.
- Butter Integration: Create a uniform butter block by flattening between parchment paper, maintaining cool, consistent temperature and even thickness.
- Butter Encasement: Position chilled butter diagonally on dough, meticulously fold edges to completely seal the butter within, creating a seamless protective layer.
- Lamination Process: Roll dough into an elongated rectangle, fold in precise thirds. Refrigerate between each fold to preserve delicate layer structure, repeating folding sequence twice to develop intricate, gossamer-thin pastry layers.
- Shaping Technique: Roll out laminated dough, cut into triangular shapes. Stretch and roll each triangle from wide base to pointed tip, creating classic curved croissant silhouettes with elegant, distinctive shape.
- Final Proofing and Baking: Allow shaped pastries to rise gently, then bake until achieving a golden, crisp exterior with delicate, flaky interior.
Notes
- Butter Temperature Matters: Keep butter consistently cool but pliable to achieve perfect lamination without melting or breaking during folding.
- Patience Prevents Failure: Allow sufficient resting time between folding stages, chilling dough helps develop structured, flaky layers and prevents butter from integrating completely.
- Precision is Key: Use consistent, measured rolling techniques with even pressure to create uniform, gossamer-thin layers that guarantee the signature croissant texture.
- Temperature Control Critical: Maintain cool environment during entire process, preventing butter from melting and ensuring clean, distinct layers that create signature crisp, flaky pastry structure.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Mixing
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 309
- Sugar: 10.5 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg