International Cuisine > French Cuisine > Pastries & Desserts (French) > Croissant Recipe
Classic French Croissant Recipe
Learn to make authentic, flaky croissants at home with this detailed recipe. A rewarding challenge for any baker!
Ingredients
- 500 g All-purpose flour
- 10 g Instant dry yeast
- 60 g Granulated sugar
- 10 g Salt
- 250 ml Cold water
- 50 ml Whole milk, cold
- 40 g Unsalted butter, cold (for dough)
- 250 g Unsalted butter, cold (for lamination)
- 1 Egg, beaten (for egg wash)
Making the Dough
Step 1: In a large bowl, whisk together the flour, yeast, sugar, and salt. Step 2: Add the cold water and cold milk. Mix until a shaggy dough forms. Step 3: Add the 40g of cold butter to the dough and mix until just combined. Do not overmix. Step 4: Turn the dough out onto a lightly floured surface and knead briefly, just until it comes together. Form it into a rectangle, wrap tightly in plastic wrap, and refrigerate for 1 hour.
Preparing the Butter Block
Step 1: Place the 250g of cold butter between two sheets of parchment paper. Step 2: Use a rolling pin to pound and flatten the butter into a 6x8 inch rectangle, about ½ inch thick. The butter should be cold but pliable. Step 3: Wrap the butter block in parchment paper and refrigerate for at least 30 minutes.
Laminating the Dough (First Turn)
Step 1: On a lightly floured surface, roll the chilled dough into a 12x8 inch rectangle. Step 2: Place the cold butter block in the center of the dough. Step 3: Fold one side of the dough over the butter, and then fold the other side over, encasing the butter completely. Pinch the edges to seal. Step 4: Gently roll the dough into a 16x8 inch rectangle. Be careful not to press too hard, or the butter will leak out. Step 5: Fold the dough into thirds, like a letter. This is the first single turn. Wrap in plastic wrap and refrigerate for 1 hour.
Second Turn
Step 1: Remove the dough from the refrigerator. Place it on a lightly floured surface with the folded edge to your left. Step 2: Roll the dough into a 16x8 inch rectangle again. Step 3: Fold the dough into thirds (a single turn). Wrap in plastic wrap and refrigerate for 1 hour.
Third Turn
Repeat the process for the second turn, including the refrigeration step. Remove the dough from the refrigerator. Place it on a lightly floured surface with the folded edge to your left. Roll the dough into a 16x8 inch rectangle again. Fold the dough into thirds (a single turn). Wrap in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
Shaping the Croissants
Step 1: On a lightly floured surface, roll the chilled dough into a large rectangle, about 12x24 inches, and about 1/8 inch thick. Step 2: Use a sharp knife or pizza cutter to cut the dough in half lengthwise. Then, cut triangles out of each strip of dough. Aim for triangles that are about 4 inches wide at the base and 8 inches long. Step 3: Gently stretch each triangle slightly. Starting at the base of the triangle, roll it up tightly towards the point. Step 4: Place the croissants on a baking sheet lined with parchment paper, with the point of the triangle tucked underneath. Curve the ends slightly to create the classic croissant shape.
Proofing and Baking
Step 1: Cover the croissants loosely with plastic wrap and let them proof at room temperature for 2-3 hours, or until they are almost doubled in size. Step 2: Preheat your oven to 375°F (190°C). Step 3: Gently brush the croissants with the beaten egg. Step 4: Bake for 20-25 minutes, or until golden brown and cooked through. Let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely (or enjoy them warm!).
Nutrition Facts Estimated per 100g of product
Calories: 400-450 kcal Carbohydrates: 40-50g Protein: 7-9g Fat: 20-25g (primarily from butter)
Other Important Considerations for Nutrition
The fat content is significant due to the butter lamination. Adjust portion sizes accordingly if you are watching your fat intake. The exact nutritional values will vary depending on the specific ingredients used and the size of the croissants.
FAQ
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Why is my butter leaking out during lamination?
The butter is likely too warm. Make sure the butter block and dough are properly chilled before and between each turn. Work quickly and in a cool environment. -
My croissants aren't rising properly. What could be the issue?
The yeast may be old or the dough wasn't proofed long enough. Ensure your yeast is active and give the croissants ample time to proof in a warm, humid environment. -
Can I freeze croissants?
Yes, you can freeze unbaked croissants after shaping. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. When ready to bake, proof them as usual (this may take longer) and bake as directed.