How to Make FRENCH CROISSANTS recipe

Ingredients

• 500 g All-Purpose Flour (sifted)
• 50 g Granulated Sugar (for dough)
• 10 g Salt (fine sea salt)
• 10 g Instant Dry Yeast (active dry or instant)
• 300 ml Warm Milk (around 38°C, not hot)
• 250 g Unsalted Butter (cold, for lamination)
• 1 Egg (beaten for egg wash)
• 30 ml Water (for egg wash (optional))

Instructions

1. Activate Yeast

   Combine warm milk (38°C) with a pinch of sugar in a small bowl, sprinkle the dry yeast over the surface, stir gently and let sit for 10 minutes until foamy.

   Time: PT10M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together flour, sugar, and salt until evenly distributed.

   Time: PT5M

3. Form Dough Base

   Make a well in the center of the dry ingredients, pour the activated yeast mixture into the well, and gently incorporate with your hands until a shaggy dough forms.

   Time: PT5M

4. Knead Dough

   Turn the dough onto a lightly floured surface and knead for about 10‑12 minutes until smooth and elastic. The dough should be slightly tacky but not stick to your hands.

   Time: PT12M

5. Incorporate Butter

   Flatten the cold butter into a 1‑cm thick slab using parchment paper. Place the butter slab on the dough, fold the dough over it, and gently knead until the butter is fully encased and the dough no longer sticks to the bowl.

   Time: PT10M

6. First Rest

   Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 4 hours (or overnight) to relax the gluten.

   Time: PT4H

7. Prepare Butter Square

   Take the cold butter out of the fridge, let sit 10 minutes to soften slightly, then place between two sheets of parchment and roll into a 15 cm square, keeping it thin and even.

   Time: PT10M

8. First Fold (Turn 1)

   On a floured surface, roll the rested dough into a rectangle twice the size of the butter square. Place the butter square in the center, fold the dough over all sides (like an envelope), seal edges, then roll out again to a rectangle. Fold the rectangle into thirds (letter fold). Wrap and chill for 1 hour.

   Time: PT15M

9. Second Fold (Turn 2)

   Repeat the rolling and folding process: roll the chilled dough into a rectangle, fold into thirds, wrap, and chill for another 1 hour.

   Time: PT15M

10. Third Fold (Turn 3)

    Perform a third roll‑and‑fold cycle, then chill for a final 1‑hour rest. The dough now has eight layers of butter and sixteen layers of dough.

    Time: PT15M

11. Shape Croissants

    Roll the rested dough to a 5 mm thickness, about 30 cm wide and 65 cm long. Cut triangles with an 8 cm base, make a small slit in the middle of the base, then roll each triangle tightly into a crescent shape. Place on a parchment‑lined baking sheet, spacing them apart.

    Time: PT20M

12. Final Proof

    Cover the shaped croissants loosely with plastic wrap and let them rise at room temperature for 90 minutes, or until they have roughly doubled in size.

    Time: PT90M

13. Egg Wash

    Whisk the egg (and a splash of water if desired) and brush lightly over each croissant for a glossy, golden crust.

    Time: PT5M

14. Bake Croissants

    Preheat the oven to 200°C. Bake the croissants for 10 minutes, then reduce temperature to 185°C and bake an additional 12 minutes until deep golden brown.

    Time: PT22M

    Temperature: 200°C then 185°C

15. Cool Slightly

    Remove the sheet from the oven, let the croissants rest on the sheet for 5 minutes, then transfer to a cooling rack to prevent steam from making them soggy.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

28 g

Fat

12 g

Fiber

1 g