Friends, I got it!
Even if I’ve been afraid for a long time about french croissants, I decided to get it and I ensure you that after just one bite of these gorgeous and buttery ones, you will never be able to eat a store-bought croissant ever again.
They aren’t incredibly difficult and even if you will not get perfect croissants the very first time, have fun and enjoy the experience of making them at home.
Practice and experience will help you, but do not be afraid….
You will need time and patience, but but the results are well worth the effort.
Flour and butter make the difference, so choose best brands.
You will have a video, to guide you along……so no more excuses……
Enjoy these french croissants with a cup of coffee and a selection of confitures and jams….
and have a nice day!
- - For the croissant dough -
- 4 cups (500 g) strong bread flour (330 W)
- ½ cup + 1 tbsp + 2 tsp (135 g) water
- ½ cup + 1 tbsp + 2 tsp (135 g) whole fat milk
- ¼ cup + 2 tbsp (70 g) superfine granulated sugar
- 3.5 tbsp (50 g) soft unsalted butter
- 20 g fresh yeast
- 2 tsp (10 g) salt
- - For laminating -
- 1 cup + 3 tbsp (270 g) cold unsalted butter for laminating
- - To brush -
- egg yolk
- superfine granulated sugar
- - For the croissant dough -
- In the bowl of a stand mixer, fitted with hook attachment, place sifted flour, fresh yeast and mix on low speed.
- Gradually add water and milk and let completely incorporate.
- When the dough Dough begins to detach itself from the sides of bowl and the bowl is clean, gradually add sugar, a little at a time.
- When dough is shiny and the sides of the bowl are clean, add butter, a small piece at a time.
- Then, add salt and mix well to combine.
- To make the dough you will need about 20 minutes.
- Shape the dough into a ball, cover with clingfilm and refrigerate for 12 hours.
- - The butter -
- The day after, prepare the butter.
- Cut the cold butter in slabs,
- Arrange the pieces of butter on waxed paper.
- Cover the butter with another layer of waxed paper and with a rolling pin pound butter until it's about ½ cm thick and with a rectangular shape.
- (The shape needs to be as large as the dough)
- Refrigerate the butter until needed.
- Take the dough out of the fridge and with a rolling pin roll out the dough into a rectangle: try to get the shape as perfect as possible and with an even thickness.
- Place the butter slab on the dough, fold a flap of dough over the butter, do the same with the other flap, to fully enclose the butter, but do not overlap the dough layers.
- If needed, reshape with your hands.
- With a rolling ping, gently press over the dough to incorporate the butter, then, start rolling out, on a lightly flour dusted surface the dough to a rectangle, trying to keep the dough at an even thickness, and all edges as straight as possible.
- - To fold -
- With the short side facing us, fold the dough letter style: fold one third of the dough on top of itself and then fold the other side over it.
- Turn the dough 90° degrees (to have like a book opening on the right) cover with clingfilm and refrigerate for 40-60 minutes.
- Repeat the rolling and folding twice more, putting the dough back into the fridge for an hour between turns..
- After the third turn you leave the dough in the fridge overnight, covered with clingfilm.
- - Shaping the croissants -
- With a rolling pin roll out the dough into a regular rectangle, ½ cm thick.
- Cut the rectangle lengthways into two strips, then cut triangles along the length of each strip
- Then from the widest edge of the triangle, roll up loosely and place on a tray.
- Cover with clingfilm and let rise for 3 hours, in a warm place: do not overcome 80F-26°C, otherwise butter will melt.
- - To bake -
- Heat oven to 340-360F-170-180°C (I used fan oven 305F-150°C)
- Brush with the egg wash over the top and sprinkle with granulated sugar.
- Bake for 15 to 20 minutes until golden brown and puffy.