How to Make Perfect Croissants – Chef Tips from France!

Ingredients

• 500 g All-Purpose Flour (sifted)
• 60 g Granulated Sugar
• 10 g Salt (fine sea salt)
• 10 g Instant Yeast (active dry or instant)
• 300 ml Cold Water (chilled)
• 200 ml Cold Milk (whole milk, chilled)
• 30 g Unsalted Butter (softened, for dough)
• 250 g European Style Butter (cold, high butter‑fat (82%); for lamination)
• 1 Large Egg
• 1 Egg Yolk
• 1 pinch Salt (for egg wash)

Instructions

1. Mix Dry Ingredients

   Weigh all-purpose flour, sugar, salt, and instant yeast directly into the stand mixer bowl and whisk together.

   Time: PT5M

2. Add Liquids and Butter

   Add cold water, cold milk, and the softened unsalted butter to the dry mixture. Mix on speed 2 for 3‑4 minutes until a smooth, non‑sticky dough ball forms.

   Time: PT5M

3. First Fermentation

   Cover the bowl with plastic wrap and let the dough rise at room temperature until nearly doubled, about 1‑2 hours.

   Time: PT1H30M

   Temperature: Room Temperature

4. Chill Dough

   Turn the dough onto a lightly floured surface, shape into a 10½‑inch square, wrap in plastic, and refrigerate for 1‑2 hours until firm.

   Time: PT1H30M

   Temperature: Refrigerator

5. Prepare Butter Block

   Slice the cold European butter into ½‑inch thick slabs, arrange side‑by‑side on parchment, cover with another sheet, and pound with a rolling pin to a 7½‑inch square. Chill until firm.

   Time: PT15M

   Temperature: Refrigerator

6. First Turn (Encase Butter)

   Place the butter block in the center of the dough square, fold the dough edges over to seal the butter, then roll to an 8×24‑inch rectangle and fold into thirds. Wrap and freeze for 20 minutes.

   Time: PT35M

   Temperature: Freezer

7. Second Turn

   After chilling, roll the dough again to 8×24 inches, fold into thirds, wrap, and freeze for another 20 minutes.

   Time: PT35M

   Temperature: Freezer

8. Third Turn

   Roll to 8×24 inches, fold into thirds, wrap tightly in plastic, and refrigerate overnight (or up to 2 days).

   Time: PT12H

   Temperature: Refrigerator

9. Final Roll and Shape

   Unwrap the dough, roll it into an 8‑inch‑wide by 44‑inch‑long strip, trim uneven edges to 40 inches, mark every 5 inches, cut triangles, gently stretch each to ~10 inches, slit the base, and roll tightly into croissants.

   Time: PT20M

10. Egg Wash

    Whisk together 1 whole egg, 1 egg yolk, and a pinch of salt. Brush the mixture over all croissants; reserve any leftover for a second brush before baking.

    Time: PT5M

11. Proof Croissants

    Place croissants on parchment‑lined baking sheets, cover loosely, and let them proof at room temperature for 1‑2 hours until noticeably larger but not doubled.

    Time: PT1H30M

    Temperature: Room Temperature

12. Bake

    Preheat oven to 425°F. Bake the croissants on the top and bottom thirds of the oven for 10 minutes, rotate pans, then bake another 8‑10 minutes until deep golden brown.

    Time: PT20M

    Temperature: 425°F

13. Cool

    Transfer baked croissants to a wire rack and cool to room temperature before serving.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

28 g

Fat

13 g

Fiber

1 g