Description
Buttery classic French croissants bring flaky layers of pure indulgence from Paris bakeries. Delicate pastry crafted with precision delivers a melt-in-mouth experience you’ll savor with each delightful bite.
Ingredients
Scale
- 1 tbsp heavy cream
- 1 egg yolk
- ¾ cup (170 grams) whole milk
- 1 cup (227 grams) room temperature water
- 2–½ tsps (9 grams) instant yeast
- 1–½ tsps (10 grams) fine sea salt
- ¼ cup (50 grams) granulated sugar
- 5 cups (600 grams) bread flour
- ½ cup (60 grams) whole wheat flour
- ¼ cup (30 grams) bread flour
- 1–¾ cups (395 grams or 3–½ sticks) very cold unsalted European-style butter, cut into ½” pieces
- 4 tbsps (56 grams or ½ stick) unsalted European-style butter, softened, cubed
Instructions
- Dough Preparation: Blend ingredients in a stand mixer until the dough cleanly separates from the bowl’s sides, then briefly knead on a work surface and let rise in a covered container for one hour.
- Dough Chilling: Flatten the risen dough into a rectangular shape, wrap in plastic film, and chill in the freezer for a short duration while preparing the butter block.
- Butter Block Creation: Blend cold butter with flour using a paddle attachment until achieving a uniform consistency, transfer to a plastic bag, roll to an even thickness, and refrigerate until firm.
- Lamination Process: On a floured surface, roll out the chilled dough, place the butter block in the center, fold the dough like an envelope, and roll into an elongated rectangle.
- Folding Technique: Execute a double fold, refrigerate to set layers, then perform a single fold to develop the intricate laminated structure.
- Shaping Croissants: Roll the final dough into a thin rectangle, cut precise triangular shapes, and roll each triangle from the wide base to the pointed tip, creating the classic croissant curve.
- Proofing and Preparation: Allow shaped croissants to proof until visibly increased in volume, preparing for baking by preheating the oven.
- Baking Process: Initiate with a high-heat blast, then reduce temperature to achieve a golden, crisp exterior and tender interior, baking until the croissants transform into a rich, amber-brown with pronounced, flaky layers.
Notes
- Temperature Precision: Maintain consistent cool temperatures during dough and butter preparation to guarantee perfect lamination and flaky texture.
- Resting Intervals: Allow sufficient chilling time between folding stages, enabling gluten relaxation and butter solidification for distinct, delicate layers.
- Dough Handling: Use light, gentle touches when rolling and folding to prevent butter from breaking or merging with dough, preserving intricate layered structure.
- Proofing Secrets: Proof croissants in a warm, draft-free environment until they’ve nearly doubled in size, ensuring light, airy interior and crisp, golden exterior.
- Prep Time: 1 hour 15 minutes
- Cook Time: 29-31 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 250
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg