Making the Best Croissants in NYC

Ingredients

• 500 g Bread Flour (French Leula flour, high protein for strong gluten)
• 100 g Levain (Sourdough Starter) (Active, fed at room temperature)
• 30 g Honey (Adds flavor and helps dough texture)
• 30 g Unsalted Butter (Softened, added to the dough)
• 250 g French Butter for Lamination (Very low water content, pliable at 18 °C)
• 150 ml Whole Milk (Adds richness and extra protein)
• 2 Eggs (Large, room temperature)
• 5 g Active Dry Yeast (Dissolved in room‑temperature water)
• 150 ml Water (Room temperature, added at the end of mixing)
• 10 g Salt (Fine sea salt)
• 1 Egg Wash (1 whole egg + 1 tbsp heavy cream + pinch of salt, lightly brushed on top before baking)

Instructions

1. Measure and Prepare Ingredients

   Weigh all dry ingredients (flour, levain, honey, salt, yeast) on a digital scale. Set the digital thermometer nearby.

   Time: PT5M

2. Mix Dough

   In the stand mixer bowl, combine flour, levain, honey, and salt. Add softened butter, milk, eggs, and dissolved yeast. Start the mixer on low, then increase to medium until a smooth dough forms.

   Time: PT10M

3. First Bulk Fermentation

   Cover the bowl with plastic wrap and let the dough rise at 22‑24 °C until doubled in size, about 2 hours.

   Time: PT2H

   Temperature: 22-24°C

4. First Degas and Chill

   Gently press the risen dough on a lightly floured surface to expel excess gas, then reshape into a ball, wrap in plastic, and refrigerate for 1 hour.

   Time: PT1H

   Temperature: 4°C

5. Second Degas and Chill

   Remove the dough, repeat the gentle press to remove remaining bubbles, re‑wrap, and chill for another hour.

   Time: PT1H

   Temperature: 4°C

6. Prepare Butter Block

   Shape the 250 g French butter into a thin square (about 8 cm side) between two sheets of parchment. Keep it at ~18 °C so it is pliable but not soft.

   Time: PT10M

   Temperature: 18°C

7. Enclose Butter (Lamination – First Fold)

   On a lightly floured surface, roll the chilled dough into a rectangle large enough to encase the butter. Place the butter block in the center, fold the dough over the butter, and seal edges.

   Time: PT5M

8. First Rolling and Fold

   Using a rolling pin, gently roll the dough‑butter package to a thickness of about 1 cm. Fold the sheet into thirds (letter fold). Chill for 1 hour.

   Time: PT30M

   Temperature: 4°C

9. Second Rolling and Fold (Double Fold)

   Repeat the rolling to 1 cm thickness and fold into thirds again. Chill for another hour.

   Time: PT30M

   Temperature: 4°C

10. Final Sheet and Cutting

    Roll the dough to a uniform 4 mm thickness. Lightly dust with flour, then cut triangles (approximately 9 cm base, 26‑27 cm height) using a razor blade and ruler.

    Time: PT20M

11. Shape Croissants

    Roll each triangle from base to tip, tucking the tip slightly under the croissant. Place on a parchment‑lined sheet tray, leaving space between pieces.

    Time: PT15M

12. Final Proof

    Cover the tray with plastic and proof in a proofer or warm oven at 28 °C with 80‑85 % humidity for about 2 hours, until the croissants have visibly puffed.

    Time: PT2H

    Temperature: 28°C

13. Egg Wash

    Whisk together 1 whole egg, 1 tbsp heavy cream, and a pinch of salt. Lightly brush the tops of the proofed croissants, avoiding the sides.

    Time: PT5M

14. Bake

    Bake in a pre‑heated 190 °C (375 °F) convection oven for 8‑9 minutes until the crust is deep golden and the layers are crisp.

    Time: PT9M

    Temperature: 190°C

15. Cool and Serve

    Transfer baked croissants to a wire rack and let cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g