Homemade French Croissants
Making homemade croissants is the ultimate challenge for many bakers, but the result is absolutely worth the effort. These flaky, buttery pastries boast golden-brown exteriors, soft honeycomb interiors, and a rich buttery flavor that makes them irresistible. With a step-by-step guide to mastering lamination, shaping, and proofing, this recipe transforms simple ingredients into a decadent pastry experience. Whether you're a beginner or a seasoned baker, you'll be able to recreate these French classics in your own kitchen.
Equipment
- Large mixing bowls
- Rolling Pin
- Parchment paper
- Pizza cutter or sharp knife
- Bench scraper
- Digital thermometer
- Pastry brush
- Wire rack
- Pastry sheeter (optional for professional-level lamination)
- Egg wash bowl
Ingredients
- - 400 grams Bread flour
- - 200 grams All-purpose flour
- - 6 grams Active dry yeast
- - 60 grams Sugar
- - 10 grams Salt
- - 270 grams Warm water
- - 70 grams Warm milk
- - 82-85% Fat European-style butter such as Kerrygold, cold
- - 1 Egg for egg wash
Instructions
- **Make the Détrempe (Dough Base):**
- - Combine the bread flour, all-purpose flour, yeast, sugar, and salt in a large bowl.
- - Gradually add the warm water and milk. Mix until the dough forms a smooth, slightly puffy texture.
- - Knead for about 10 minutes to develop the dough’s gluten. Let it rise at room temperature for 45-60 minutes, then refrigerate for 4-12 hours.
- **Prepare the Butter Block (Tourrage):**
- - Cut cold European-style butter into 1-inch pieces. Mix it with a small amount of flour to create a smooth, pliable butter block.
- - Form the butter into a 8-inch square about 1/2 inch thick. Refrigerate for 30 minutes to keep the butter firm but soft.
- **Lamination Process:**
- - Roll the chilled détrempe into a large rectangle. Place the butter block on top and fold the dough around the butter.
- - Perform a letter fold to encase the butter, then chill the dough for 30 minutes. Repeat the folding process for two additional turns.
- - Refrigerate for 1 hour after the final turn to allow the dough to firm up.
- **Shaping the Croissants:**
- - Roll the dough into a 13" x 18" rectangle and trim the edges for neatness.
- - Cut the dough into triangles and make a small 1-inch notch at the wide end of each triangle.
- - Roll the triangles tightly from the wide end to the tip to form croissants. Place on a baking sheet.
- **Proofing:**
- - Allow the shaped croissants to proof in a warm, humid environment for about 2-2.5 hours or until they double in size. They should feel soft and slightly jiggly when gently pressed.
- **Baking the Croissants:**
- - Preheat the oven to 425°F. Brush the croissants with an egg wash (1 beaten egg mixed with 1 tablespoon water).
- - Bake for 15 minutes at 425°F to create a crisp exterior, then reduce the temperature to 350°F and bake for another 10-15 minutes, or until golden-brown.
- **Cool and Serve:**
- - Allow the croissants to cool for a few minutes on a wire rack. Enjoy them fresh with butter or jam for the ultimate indulgence.
Notes
- For best results, use European-style butter with at least 82% butterfat for superior flakiness and flavor.
- Make sure the dough remains cold throughout the process to maintain the butter layers.
- If you're new to croissant-making, practice and patience are key. Don’t worry if your first batch isn’t perfect; each time will improve your technique. Enjoy the process, and remember: the more you practice, the more masterful your croissants will become!
- Make sure the dough remains cold throughout the process to maintain the butter layers.
- If you're new to croissant-making, practice and patience are key. Don’t worry if your first batch isn’t perfect; each time will improve your technique. Enjoy the process, and remember: the more you practice, the more masterful your croissants will become!