Authentic French Croissants
These Authentic French Croissants are the epitome of delicate, buttery, and flaky perfection. Crafted using a time-honored lamination process, these pastries boast a crisp golden crust with a soft, honeycomb-textured interior. Whether enjoyed with a steaming cup of coffee or as part of a gourmet breakfast, these croissants bring a taste of Paris straight to your kitchen.
Equipment
- To achieve the perfect flaky, buttery layers, these tools are essential:
- Rolling Pin – For evenly rolling the dough during lamination.
- Pastry Brush – To apply egg wash for a golden, glossy finish.
- Sharp Knife or Pizza Cutter – For precise cutting of croissant dough triangles.
- Measuring Cups & Spoons – Ensuring accurate ingredient measurements.
- Digital Kitchen Scale – For precise flour, butter, and sugar measurements.
- Mixing Bowls – To mix and proof the dough.
- Bench Scraper – Helps handle and lift the dough during folding.
- Baking Sheets – For placing shaped croissants before baking.
- Parchment Paper or Silicone Baking Mat – Prevents croissants from sticking to the tray.
- Cling Film or Kitchen Towel – To cover dough during proofing.
- Dough Thermometer – Ensures proper dough temperature for lamination.
- Pastry Wheel (Optional) – For cutting dough into perfect triangular shapes.
- Oven Thermometer – To ensure accurate baking temperature.
Ingredients
- For the Dough:
- 4 cups 500g bread flour (or Type 45/55 French flour)
- 1/4 cup 50g granulated sugar
- 2 teaspoons 10g salt
- 1 tablespoon 10g instant yeast
- 1 1/4 cups 300ml whole milk, warm
- 2 tablespoons 30g unsalted butter, softened
- For the Butter Layer:
- 1 1/4 cups 280g high-quality European butter (minimum 82% fat)
- For the Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions
- Prepare the Dough: In a large mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk and knead until a smooth dough forms. Incorporate softened butter and knead for another 5 minutes. Shape into a rectangle, wrap in plastic, and refrigerate for at least 2 hours.
- Prepare the Butter Block: Place the butter between two sheets of parchment paper. Roll it into a 7x7-inch (18x18cm) square. Refrigerate while the dough rests.
- Lamination (Creating Layers): Roll out the chilled dough into a 10x20-inch (25x50cm) rectangle. Place the butter block in the center and fold the dough over it, sealing the edges. Roll out the dough to about 8x24 inches (20x60cm), then fold it in thirds (like a letter). Refrigerate for 30 minutes.
- Repeat the Folding Process: Roll out and fold the dough two more times, chilling for 30 minutes between each fold.
- Shape the Croissants: Roll the dough into a large rectangle (about 1/4 inch thick). Cut into triangles (3-4 inches wide at the base, 8 inches tall). Roll each triangle tightly from the base to the tip, forming the classic crescent shape. Place on a parchment-lined baking sheet.
- Proofing: Cover the croissants loosely with a towel and let them proof at a warm temperature (75-80°F/24-27°C) for 2-3 hours, until puffy.
- Apply the Egg Wash: Whisk the egg and milk together. Lightly brush the croissants with the egg wash for a glossy finish.
- Bake: Preheat the oven to 375°F (190°C). Bake for 18-22 minutes until golden brown and crispy.
- Cool & Serve: Let the croissants cool slightly before serving. Enjoy warm with butter, jam, or on their own!
Notes
For extra buttery croissants, use European butter with at least 82% fat.
Proofing is key! If the croissants are under-proofed, they will be dense instead of airy.
To achieve the best layers, work with cold dough and chill between each fold.
Store leftovers in an airtight container at room temperature for 2 days or freeze for up to 2 months.
This recipe post is SEO-friendly, engaging, and easy to follow! Let me know if you'd like any modifications
Proofing is key! If the croissants are under-proofed, they will be dense instead of airy.
To achieve the best layers, work with cold dough and chill between each fold.
Store leftovers in an airtight container at room temperature for 2 days or freeze for up to 2 months.
This recipe post is SEO-friendly, engaging, and easy to follow! Let me know if you'd like any modifications