Description
Delicate French croissants reveal buttery layers of culinary artistry, crafted with patience and precision. Golden, flaky pastries emerge from careful folding and rolling, inviting you to savor each delectable bite of authentic Parisian elegance.
Ingredients
Scale
Main Ingredients:
- 1.5 cups (340 grams) unsalted butter, cut into cubes (slightly cool)
- 3.5 cups (440 grams) all-purpose flour
- 2 tablespoons (15 grams) all-purpose flour
- 1 cup (240 milliliters) whole milk
Leavening and Flavoring:
- 2.25 teaspoons instant yeast
- 0.33 cup (70 grams) granulated sugar
- 2 teaspoons salt
Liquid Ingredients:
- 0.5 cup (120 milliliters) water, room temperature
- 1 large egg, beaten (for brushing)
Instructions
- Extract butter and milk from refrigerator. Dice butter into 1/2-inch (1.27 centimeters) cubes and set aside at room temperature.
- Sanitize a large mixing bowl with cooking spray to facilitate easy cleaning post-preparation.
- Combine flour, sugar, and salt in stand mixer’s work bowl, using a whisk to thoroughly integrate dry ingredients.
- Activate yeast by sprinkling over lukewarm water (105-110°F or 40-43°C). Allow 3-5 minutes for foaming and proofing.
- Incorporate water and milk into flour mixture. Blend at medium-high speed for 8-10 minutes until smooth dough forms. Adjust consistency by adding minimal flour or water if needed.
- Transfer dough to prepared bowl. Shape into a compact sphere, cover with plastic wrap, and rest in warm environment for 30-45 minutes.
- Cream butter with two tablespoons of flour using paddle attachment until smooth and uniform.
- Shape butter into precise 6-inch (15.24 centimeters) square on plastic wrap. Refrigerate until firm.
- Roll dough into 10-inch (25.4 centimeters) square on floured surface. Ensure even thickness throughout.
- Position chilled butter diagonally across dough center. Fold dough corners inward, sealing butter completely without gaps.
- Refrigerate folded pastry for 60 minutes, allowing butter and dough to stabilize.
- Roll packet to 16-inch (40.64 centimeters) length, creating triple fold. Return to refrigerator for another 60 minutes. Repeat folding process twice more.
- Slice chilled dough into triangular segments approximately 4-inches (10.16 centimeters) wide and 9-inches (22.86 centimeters) long. Trim edges for precision.
- Roll triangles from wide base toward pointed tip, maintaining consistent tension. Gently curve ends to create classic croissant shape.
- Optional: Freeze shaped croissants for future baking if desired.
- Arrange croissants on lined baking sheets. Cover loosely, allowing 60-90 minutes for final proofing until volume doubles.
- Preheat oven to 375°F (190°C). Brush croissants with egg wash. Bake 18-22 minutes, rotating pan midway. Achieve golden-brown exterior. Cool on wire rack for optimal texture and allow residual heat to complete internal cooking process.
Notes
- Skip refrigeration struggles by letting ingredients reach room temperature naturally.
- Precise flour measurement matters more than dumping random amounts into mixing bowl.
- Activate yeast carefully, watching foam formation indicates healthy fermentation process.
- Create smooth dough consistency by adjusting liquid ratios during initial mixing stage.
- Butter incorporation requires strategic chilling and folding techniques for flaky texture.
- Patience determines croissant quality – multiple resting periods develop incredible layers.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 300 kcal
- Sugar: 10 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 45 mg