Authentic French croissants with proper lamination technique. This challenging recipe requires patience and precision but produces flaky, buttery pastries with distinct layers. Note - Requires overnight resting, plan for 24-hour timeline.
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8 items
Make dough - Mix bread flour, salt, sugar, and instant yeast. Add warm milk and softened butter. for 10-12 minutes until smooth and elastic. Shape into rectangle, wrap in plastic, and refrigerate for 1 hour
Prepare butter block - Place 250g cold butter between parchment paper. Pound with rolling pin into 15cm square rectangle of even thickness. Refrigerate until firm but pliable
Lock in butter - Roll chilled dough into 25x15cm rectangle. Place butter block in center. Fold dough over butter like envelope, sealing edges completely
First turn - Roll dough into 50x20cm rectangle. thirds like a letter (bottom third up, top third down). Wrap and refrigerate for 30 minutes
Second turn - Rotate dough 90 degrees, roll into 50x20cm rectangle again. thirds. Wrap and refrigerate for 30 minutes
Third turn - Repeat rolling and folding once more. Wrap tightly and refrigerate overnight (8-24 hours)
Shape croissants - Roll dough into 50x25cm rectangle, 5mm thick. Cut into triangles (10cm base). Make small cut at base, roll from base to tip. Place on baking sheet with tip tucked under
croissants - Cover loosely and let rise in warm spot for 2-3 hours until doubled in size and puffy. Brush with beaten egg
Bake at 190°C (375°F) for 18-22 minutes until deep golden brown with visible layers. Cool on rack for 10 minutes before serving
