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Hand‑Laminate Butter Croissants

Recipe by Leonel Maxlhaieie

A step‑by‑step guide to making classic French butter croissants completely by hand. The recipe covers mixing a yeasted dough, creating a cold butter block, multiple folds with chilling, shaping, overnight proofing, and baking to a golden, flaky finish.

HardFrenchServes 12

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Source Video
18h 40m
Prep
15m
Cook
2h 16m
Cleanup
21h 11m
Total

Cost Breakdown

$4.20
Total cost
$0.35
Per serving

Critical Success Points

  • Mix dough until fully combined (no dry flour).
  • Keep butter block and dough cold during all folds.
  • Accurately perform the quarter‑fold and single‑fold.
  • Chill for the specified times between folds.
  • Overnight proof in the refrigerator before baking.

Safety Warnings

  • Handle hot oven and baking sheet with oven mitts.
  • Use a sharp knife carefully when cutting dough.
  • Cold butter can be slippery; keep a firm grip.

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