Supreme Croissants
Supreme croissants are a true testament to French baking tradition, featuring an extraordinary combination of flaky, buttery layers that melt in your mouth. Made with precision and care, these croissants are elevated with top-tier ingredients and innovative filling options. Whether you opt for a classic butter croissant or a creative twist with almond or chocolate, supreme croissants are an indulgence like no other. This culinary journey to perfect flaky, golden pastry is sure to impress.
Equipment
- Digital kitchen scale (for precise ingredient measurement)
- Mixing bowls
- Bench scraper (for cutting dough)
- Rolling Pin
- Pastry brush (for egg wash application)
- Instant-read thermometer (for temperature control)
- Parchment paper
- Baking sheet
- Silicone mat (optional for rolling dough)
- Knife or dough cutter (for cutting triangles)
- Proofing box or warm area (for croissant proofing)
- Croissant molds (optional for shaping)
Ingredients
- **For the Dough:**
- - 500g high-gluten flour
- - 10g salt
- - 40g sugar
- - 20g active dry yeast
- - 300ml cold water
- - 25g unsalted butter softened
- - 1 egg for egg wash
- - **For the Butter Block:**
- - 250g unsalted butter at least 82% fat content
- - 25g flour for butter block
- - **For the Filling Optional:**
- - Almond cream
- - Dark chocolate
- - Pistachio cream
- - Raspberry jam
Instructions
- **Prepare the Dough:**
- In a mixing bowl, combine flour, salt, sugar, and yeast. Add cold water and knead until the dough comes together. Once the dough is formed, add softened butter and knead again until smooth. Let the dough rest in a cool place for 30 minutes.
- **Make the Butter Block:**
- On a parchment paper, create a square by combining 250g butter and 25g flour. Roll the butter into a square shape about 1/2 inch thick, then refrigerate until firm.
- **Laminate the Dough:**
- Roll out the dough into a large rectangle. Place the butter block in the center, then fold the dough around it like an envelope. Roll the dough out to a large rectangle and fold it into thirds (like a letter). Rest the dough in the fridge for 30 minutes, then repeat the folding process two more times (with 30-minute rests between folds).
- **Shape the Croissants:**
- Once laminated, roll the dough into a large rectangle. Cut the dough into long triangles. For each triangle, add your filling (if using), and then roll from the wide end to the point to form the croissant shape.
- **Proof the Croissants:**
- Place the croissants on a baking sheet lined with parchment paper and let them proof for 2 hours in a warm area (75°F/24°C). They should puff up noticeably.
- **Bake the Croissants:**
- Preheat the oven to 375°F (190°C). Brush the croissants with egg wash and bake for 20-25 minutes, or until golden brown and flaky.
- **Serve:**
- Once baked, allow the croissants to cool slightly before serving. Enjoy them fresh and flaky, or store for later.
Notes
- **Butter Temperature:** Make sure the butter is cold and firm but still pliable when you begin the lamination process.
- **Filling Options:** Feel free to get creative with fillings. You can experiment with sweet flavors like almond cream, pistachio, chocolate, or seasonal fruit jams.
- **Workspace Tips:** Keep your workspace cool to prevent the butter from melting during the folding process.
- **Filling Options:** Feel free to get creative with fillings. You can experiment with sweet flavors like almond cream, pistachio, chocolate, or seasonal fruit jams.
- **Workspace Tips:** Keep your workspace cool to prevent the butter from melting during the folding process.