Croissant Recipe

Croissant Recipe

Yield: Approximately 12 croissants

Preparation time: 12-14 hours (including resting time)

Difficulty level: Intermediate/advanced

Ingredients

For the dough (détrempe): 500 g all-purpose flour (preferably type 55 all-purpose flour or high-gluten bread flour)

10 g salt

50 g sugar

10 g active dry yeast (or 25 g fresh yeast)

250 ml warm water (approximately 30°C)

50 g unsalted butter, softened

For the laminating:

250 g unsalted butter, chilled (preferably 82% fat or puff pastry butter)

For the glaze:

1 egg

1 tablespoon milk

Instructions

1. Prepare the dough (détrempe): In a large bowl, combine the flour, salt, and sugar.

Dissolve the yeast in the warm water and let it sit for 5 minutes until foamy (if using fresh yeast, mix it in directly).

Add the yeast mixture to the flour and begin mixing. Gradually add the softened butter.

Knead the dough for about 8-10 minutes until smooth and elastic. It shouldn't be sticky; if necessary, add a little more flour, but be careful not to make the dough heavy.

Shape the dough into a ball, cover with plastic wrap, and let it rest in the refrigerator for at least 1 hour (or up to 12 hours for best results).

2. Prepare

The butter for rolling: Place the cold butter between two sheets of parchment paper.

Using a rolling pin, pat and spread the butter into a rectangle measuring approximately 20x15 cm with an even thickness (approximately 0.5 cm). Refrigerate to keep it firm but pliable.

3. Rolling

Dough: Roll out the chilled dough on a lightly floured surface into a rectangle approximately 40x20 cm.

Place the butter rectangle in the center of the dough. Fold the dough over the butter, like an envelope, covering it completely and sealing the edges.

Using a rolling pin, carefully roll the dough into a long rectangle (approximately 60x20 cm). Fold it into thirds, like a letter (this is the first "turn").

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Repeat the process of rolling the dough into a rectangle and folding it into thirds two more times (a total of three turns), resting for 30 minutes in the refrigerator between each turn. This creates the puffy layers.

Shaping the croissants:

After the last turn, roll the dough into a 40x25 cm rectangle, about 0.5 cm thick. Cut the dough into triangles with a base of 8-10 cm and a height of 20 cm. You can use a ruler for greater precision.

Make a small cut at the base of each triangle (about 1 cm) to make rolling easier.

Roll each triangle from the base, stretching the tip slightly, until it forms a croissant shape.

Place the croissants on a baking sheet lined with parchment paper, with the rolled end facing down, so they don't unroll while baking. Leave space between them.

5. Proofing:

Cover the croissants with a clean cloth and let them rise in a warm place (25-28°C) for 1.5 to 2 hours, until they double in size. Avoid very hot places to avoid melting the butter.

6. Baking:

Preheat the oven to 200°C (conventional oven) or 180°C (fan oven).

Mix the egg and milk and gently brush the croissants to give them a shine.

Bake for 15-20 minutes, until golden brown and crispy. Rotate the baking sheet halfway through for even baking.

7. Serve:

Let the croissants cool for a few minutes before serving. They're perfect with jam, butter, or fillings like chocolate or ham and cheese.