Breakfast & Brunch > International Breakfast & Brunch > European Breakfasts > French Breakfast (Croissants, Coffee)
Authentic French Croissants (with AI Tips for Perfection)
Indulge in the flaky, buttery goodness of homemade croissants. This recipe, enhanced with AI-driven tips, ensures a delightful French breakfast experience. Enjoy with a cup of freshly brewed coffee.
Ingredients
- 500 g All-purpose flour
- 7 g Instant dry yeast
- 50 g Sugar
- 10 g Salt
- 250 ml Water (cold)
- 50 ml Milk (cold)
- 50 g Unsalted butter (cold, for the dough)
- 250 g Unsalted butter (cold, for lamination)
- 1 Egg (for egg wash)
Making the Dough
In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the cold water and milk. Mix until a shaggy dough forms. Add the 50g of cold butter, cut into small cubes. Mix until just combined. Do not overmix. The dough should be slightly sticky.
First Rise & Chill
Turn the dough out onto a lightly floured surface and knead briefly to form a rectangle. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax, making the lamination process easier.
Preparing the Butter Block
While the dough is chilling, prepare the butter block. Place the 250g of cold butter between two sheets of parchment paper. Use a rolling pin to pound and flatten the butter into a 1/2-inch thick rectangle. The butter should be cold but pliable. Refrigerate until ready to use.
Lamination (The Folding Process)
On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch thick. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, then fold the other side over, like a letter. Press the edges to seal in the butter. This is the first single fold.
Turns & Chilling
Rotate the dough 90 degrees. Roll the dough out again into a rectangle, about 1/4 inch thick. Perform another single fold (folding one side over the butter then the other). Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. Repeat this process (rolling, folding, chilling) two more times, for a total of four single folds. The chilling is crucial to keep the butter from melting and creating a flaky texture.
Shaping the Croissants
After the final chill, roll out the dough into a large rectangle, about 1/8 inch thick. Use a sharp knife or pizza cutter to cut the dough into long triangles. Gently stretch each triangle, then roll it up from the base to the tip. Place the croissants on a baking sheet lined with parchment paper, with the tip of the triangle underneath the croissant.
Proofing
Cover the croissants loosely with plastic wrap and let them proof in a warm place for 1-2 hours, or until they have nearly doubled in size. Be patient! Proper proofing is essential for light and airy croissants.
Baking
Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg with a tablespoon of water to create an egg wash. Gently brush the croissants with the egg wash. Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving. Enjoy with coffee or tea!
FAQ
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Why is my butter melting during lamination?
The butter is likely too warm. Make sure your butter is cold but pliable, and that you are chilling the dough sufficiently between folds. Working in a cool environment can also help. -
My croissants are not rising properly.
Ensure your yeast is fresh and active. Also, the proofing environment should be warm but not too hot. Too much heat can kill the yeast. -
Can I freeze the croissants?
Yes, you can freeze the shaped croissants before baking. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. When ready to bake, thaw them overnight in the refrigerator, then proof as directed.