Classic Croissant
Quick answer
- Total time
- 138 min
- Level
- Hard
- Servings
- 8 servings
- Ingredients
- 8
About this dish
Three letter folds around a slab of cold butter build the layers, and after baking they show as thin, rolled ridges outside and a continuous open grain inside.
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Two separate butters are used: a little softened butter in the dough itself and a larger block for lamination. The block and the dough need to feel equally firm while rolling, otherwise the butter cracks or pushes out the sides.
Ingredients
Instructions
- 1
Combine 300g bread flour, 40g sugar, 6g salt, and 7g yeast in a bowl.
Pour in 160ml milk and 30g softened butter, then knead the mixture until the dough becomes perfectly smooth and elastic.
- 2
Form the dough into a ball and wrap it tightly with plastic wrap to prevent the surface from drying.
Place it in the refrigerator for 1 hour to chill the fat and relax the gluten.
- 3
Roll 200g lamination butter into a 15cm square, enclose it within the dough, and perform 3 single folds.
Maintain a consistent temperature between butter and dough, chilling for 30 minutes between each set of turns.
- 4
Roll the chilled dough to a thickness of 5mm into a long rectangle, cut it into long triangles, and roll them up gently from the base to create the characteristic crescent shape with visible layers.
- 5
Let the shaped croissants proof in a warm spot for about 90 minutes until they double in size and wobble slightly.
Gently brush the surface with a thin, even layer of egg wash to ensure a glossy finish.
- 6
Bake in a preheated oven at 200°C for 16 to 18 minutes.
Remove the croissants when the crust is evenly deep golden, then let them cool on a wire rack so the inner layers can finish setting.
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