Description
Homemade classic French croissants combine delicate layers of buttery pastry with a golden, flaky exterior. Bakers with patience can craft these delectable treats, revealing the artistry behind traditional French baking techniques.
Ingredients
Scale
- 1.5 cups (340 g) unsalted butter, cut into cubes (slightly cool)
- 3.5 cups (440 g) all-purpose flour
- 2 tbsps (15 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2.25 tsp instant yeast
- 0.33 cup (70 g) granulated sugar
- 2 tsp salt
- 0.5 cup (120 ml) water, room temperature
- 1 large egg, beaten (for brushing)
Instructions
- Preparation: Remove butter and milk from refrigerator. Dice butter into small cubes and let reach room temperature.
- Dry Ingredient Fusion: In stand mixer, whisk flour, sugar, and salt until thoroughly combined.
- Yeast Activation: Sprinkle yeast over lukewarm water and wait 3-5 minutes until foamy and activated.
- Dough Formation: Blend water and milk into flour mixture at medium-high speed for 8-10 minutes, creating smooth, elastic dough. Adjust consistency if necessary.
- First Resting Phase: Shape dough into compact sphere, cover with plastic wrap, and rest in warm environment for 30-45 minutes.
- Butter Integration: Cream butter with flour until smooth. Shape into precise square on plastic wrap and refrigerate until firm.
- Lamination Process: Roll dough into square, position chilled butter diagonally, and fold dough corners to seal completely. Refrigerate for 60 minutes.
- Folding Technique: Roll packet to specified length, create triple fold, and refrigerate. Repeat folding process twice more, allowing butter and dough to develop distinctive layered structure.
- Shaping Croissants: Slice chilled dough into precise triangular segments. Roll from wide base toward pointed tip, curving ends to create classic croissant shape.
- Final Proofing: Arrange shaped croissants on lined baking sheets. Allow 60-90 minutes for volume to double, covering loosely.
- Baking Execution: Preheat oven to 375°F (190°C). Brush croissants with egg wash. Bake 18-22 minutes, rotating pan midway to ensure uniform golden-brown exterior. Cool on wire rack to complete cooking process.
Notes
- Temperature Precision: Use an instant-read thermometer to verify water and oven temperatures, ensuring perfect yeast activation and golden-brown baking.
- Butter Quality Matters: Select high-fat European-style butter with minimal water content for flakier, more luxurious croissant texture.
- Patience is Key: Allow extensive resting and chilling periods between folding stages to develop complex layered structure and prevent butter from breaking.
- Shape with Care: Handle dough gently during rolling and shaping to maintain delicate butter layers and prevent structural breakdown.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 5.4 g
- Sodium: 118 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg