Classic French Croissants
Welcome to the world of Classic French Croissants! These buttery, flaky pastries offer a taste of France with each bite, and though they may seem intimidating to make, with some patience and a touch of dedication, anyone can create them at home. An ideal choice for breakfast, brunch, or an indulgent treat any time of the day, croissants are best enjoyed fresh and warm from the oven. Follow along with this detailed recipe to bring the art of French baking to your very own kitchen!
Kitchen Equipment Required
- Mixing Bowls
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Sharp Knife or Pizza Cutter
- Pastry Brush
- Measuring Cups and Spoons
- Cling Film or Plastic Wrap
Cooking Time: Total estimated time: 7 hours (including resting time)
Ingredients
- 500g (4 cups) all-purpose flour
- 60g (1/4 cup) granulated sugar
- 10g (1 tbsp) salt
- 10g (2 1/4 tsp) active dry yeast
- 300ml (1 1/4 cups) whole milk, warm (38°C / 100°F)
- 300g (1 1/4 cups) unsalted butter, cold
- 1 large egg
- 15ml (1 tbsp) water
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the warm milk, sugar, and yeast. Allow it to sit for about 5 minutes or until frothy. Then, add the flour and salt. Mix until a dough begins to form, then knead for about 5 minutes until smooth. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
Step 2: Prepare the Butter
Meanwhile, shape the cold butter into a flat rectangle by placing it between two sheets of parchment paper and beating it with a rolling pin. Aim for a size of approximately 15×20 cm (6×8 inches).
Step 3: Layer the Dough and Butter
Roll the chilled dough into a 30×30 cm (12×12 inches) square. Place the butter sheet in the center, folding the dough corners over the butter like an envelope. Roll this rectangle lightly to seal, maintaining a 20×30 cm (8×12 inches) form. Rest in the fridge for one hour.
Step 4: Laminating the Dough
Roll the dough into a long rectangle, approximately 20×60 cm (8×24 inches). Fold the dough in thirds, like a letter. Rotate it 90 degrees and repeat the process two more times, chilling for 30 minutes in between each folding.
Step 5: Shape the Croissants
Roll the dough out to a large rectangle of about 25×45 cm (10×18 inches) and cut into triangles around 12 cm (5 inches) at the base. Starting from the base, gently roll each triangle to the tip, shaping them into crescent shapes, and place them on a baking sheet lined with parchment paper.
Step 6: Proof the Croissants
Cover the croissants with a light cloth and let them rise at room temperature until doubled in size, about 1 to 2 hours.
Step 7: Egg Wash and Bake
Preheat the oven to 220°C (430°F). Beat the egg with 1 tablespoon of water to make an egg wash. Lightly brush the croissants with the egg wash for a glossy finish and place them in the oven. Bake for 10 minutes, then reduce the temperature to 190°C (375°F) and bake for another 10-15 minutes.
Conclusion
Crafting croissants is an art that brings together patience and precision, rewarding you with rich, buttery layers and a satisfyingly crisp exterior. This classic croissant recipe delivers all the hallmarks of a true French bakery creation, perfect for impressing guests or indulging yourself. As you hone your technique, consider experimenting with fillings or accompaniments to customize your recipe. On your next special occasion or cozy morning, take pride in serving these delightful pastries fresh from your oven. Bon appétit!
