Making traditional French croissants at home is a rewarding yet intricate process that requires patience and attention to detail.
This guide will walk you through the essential steps to achieve flaky, buttery croissants reminiscent of those from a Parisian bakery.
<h3>Ingredients</h3>
To make approximately 15 croissants, you will need:
<b>Dough:</b>
• 500 g all-purpose flour (preferably French Type 55)
• 140 g cold water
• 140 g whole milk
• 55 g sugar
• 40 g unsalted butter (softened)
• 11 g instant yeast
• 12 g salt
<b>Butter for Laminating:</b>
• 280 g cold unsalted butter
<b>Egg Wash:</b>
• 1 egg + 1 tsp water
<h3>Day 1: Prepare the Dough</h3>
1. Mix Ingredients: In a mixing bowl, combine flour, sugar, salt, yeast, water, milk, and softened butter. Mix until a dough forms.
2. Knead the Dough: Knead the dough for about three minutes until it is smooth but not overly developed. Shape it into a disc and wrap it in plastic wrap.
3. Chill Overnight: Refrigerate the dough overnight to allow it to rest and develop flavor.
<h3>Day 2: Laminate the Dough</h3>
1. Prepare Butter: While the dough chills, prepare the butter by beating it between two sheets of parchment paper until it forms a flat square.
2. Roll Out Dough: On a floured surface, roll out the chilled dough into a rectangle large enough to encase the butter.
3. Enclose Butter: Place the butter in the center of the dough and fold the edges over to completely seal it.
4. Roll and Fold: Roll out the dough into a long rectangle (about three times longer than wide) and perform a series of folds (known as turns). This involves folding one-third of the dough over itself and then folding the other third on top, creating layers. Repeat this process two more times, chilling the dough for about 30 minutes between each turn.
<h3>Day 3: Shape and Bake</h3>
1. Roll Out Final Dough: Roll out the laminated dough into a large rectangle again.
2. Cut Triangles: Cut the dough into triangles with a base of about 10 cm.
3. Shape Croissants: Starting from the base of each triangle, roll them tightly towards the tip to form crescent shapes.
4. Proofing: Place shaped croissants on a baking sheet lined with parchment paper. Let them proof at room temperature for about two hours until they double in size.
5. Egg Wash: Preheat your oven to 175°C (350°F). Brush each croissant with an egg wash made from whisking together egg and water.
6. Bake: Bake for approximately 15-20 minutes or until golden brown.
How to Make FRENCH CROISSANTS recipe | laminated yeast dough recipe at home | ENGLISH DUBBING
Video by CookingTime 2.0
<h3>Enjoy Your Croissants!</h3>
Once baked, let your croissants cool on a wire rack before serving. The result is a batch of beautifully flaky croissants that are perfect for breakfast or as a delightful snack throughout the day. Making croissants at home may take time, but the delicious rewards are well worth it!
