French Croissants
Ingredients:
For the dough:
- 500g all-purpose flour
- 10g instant yeast (or 25g fresh yeast)
- 80g granulated sugar
- 10g salt
- 300ml cold water
- 250g unsalted butter, cold
For laminating:
- 200g unsalted butter, cold
For egg wash:
- 1 egg
- 1 tablespoon milk
Instructions:
Prepare the dough:
- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
- Gradually add the cold water while mixing until a rough dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Shape it into a ball, cover with plastic wrap, and refrigerate for 1 hour.
Prepare the butter block:
- Place the 250g of cold butter between two sheets of parchment paper or plastic wrap. Use a rolling pin to pound and roll the butter into a rectangle about 8x10 inches (20x25 cm). Chill in the refrigerator for 30 minutes.
Laminate the dough:
- On a lightly floured surface, roll out the chilled dough into a rectangle about 12x20 inches (30x50 cm).
- Place the chilled butter block in the center of the dough rectangle, with the long side of the butter parallel to the short side of the dough.
- Fold one-third of the dough over the butter, then fold the other third over the top (similar to folding a letter).
- Rotate the dough 90 degrees (so the closed edge faces you) and roll out into a rectangle again.
- Fold the dough into thirds again, wrap in plastic wrap, and refrigerate for 30 minutes. Repeat this process two more times (for a total of three "turns").
Shape the croissants:
- After the final turn, roll out the dough on a lightly floured surface to a thickness of about 1/4 inch (0.5 cm).
- Cut triangles with a base of about 5 inches (12 cm) and height of 10 inches (25 cm).
- Make a small cut in the center of the base of each triangle. Stretch the dough a little and roll up towards the tip of the triangle.
Proofing:
- Place the shaped croissants on baking sheets lined with parchment paper, leaving space between each one.
- Cover loosely with plastic wrap and let them proof at room temperature for 2-3 hours, until they double in size and are puffy.
Baking:
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the egg and milk to make an egg wash.
- Brush the tops of the croissants with the egg wash.
- Bake in the preheated oven for 15-18 minutes, or until golden brown and flaky.
Cooling and serving:
- Remove the croissants from the oven and transfer them to a wire rack to cool slightly.
- Serve warm or at room temperature. Enjoy your homemade French croissants!
Making croissants requires patience and precision, especially during the laminating process, but the result is worth the effort—flaky, buttery pastries that rival those from a French bakery! Adjustments in technique and ingredients may be needed based on your kitchen environment and experience level.
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