Description
Buttery, flaky French croissants emerge from delicate layers of yeasted dough, carefully folded with rich European butter. Delightful pastries reward patient bakers with golden, crisp crescents that transport palates straight to Parisian bakery shelves.
Ingredients
Scale
Flour and Dry Ingredients:
- 5 cups (600 grams) bread flour
- ½ cup (60 grams) whole wheat flour
- ¼ cup (30 grams) bread flour
- ¼ cup (50 grams) granulated sugar
- 2–½ teaspoons (9 grams) instant yeast
- 1–½ teaspoons (10 grams) fine sea salt
Liquid Ingredients:
- 1 cup (227 grams) room temperature water
- ¾ cup (170 grams) whole milk
- 1 tablespoon heavy cream
- 1 egg yolk
Butter Ingredients:
- 1–¾ cups (395 grams or 3–½ sticks) very cold unsalted European-style butter, cut into ½” pieces
- 4 tablespoons (56 grams or ½ stick) unsalted European-style butter, softened, cubed
Instructions
- Prepare the croissant dough by combining ingredients in a stand mixer, mixing until the dough cleanly separates from the bowl’s sides.
- Knead the dough briefly on a work surface, then allow it to rise in a covered container for approximately one hour.
- Flatten the risen dough into a rectangular shape, wrap in plastic film, and chill in the freezer for a short duration.
- Create the butter block by blending cold butter with flour using a paddle attachment until achieving a uniform, smooth consistency.
- Transfer the butter mixture into a plastic bag, roll it to create an even thickness, and refrigerate until firm.
- On a generously floured surface, roll out the chilled dough and strategically place the butter block in the center.
- Carefully fold the dough over the butter, encasing it completely like an envelope.
- Gently roll the dough-butter package into an elongated rectangle, then execute a precise double fold technique.
- Refrigerate the laminated dough to allow the layers to set and stabilize.
- Repeat the folding process with a single fold, further developing the delicate, layered structure.
- After the final chilling, roll the dough into a thin rectangle and methodically cut into precise triangular shapes.
- Starting from the wide base, carefully roll each triangle towards its pointed tip, creating the classic croissant curve.
- Allow the shaped croissants to proof until they visibly increase in volume, indicating readiness for baking.
- Preheat the oven, initially blast with high heat, then reduce temperature to ensure a golden, crisp exterior and tender interior.
- Bake until the croissants transform into a rich, amber-brown color with beautifully pronounced, flaky layers.
Notes
- Butter quality matters tremendously, selecting European-style high-fat content butter ensures flakier, richer croissants.
- Precise temperature control during lamination prevents butter melting, maintaining delicate layered structure crucial for authentic texture.
- Overnight refrigeration allows dough to develop deeper flavor complexity and enhances overall croissant sophistication.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 50 mg