Classic French Croissants

Title: Crafting Classic French Croissants at Home

Introduction: There’s something undeniably enchanting about a freshly baked French croissant. Its crisp, golden exterior and buttery, flaky layers make it a beloved staple in French cuisine. Crafting croissants at home can be a rewarding endeavor, and with this detailed recipe, you’ll be able to create these delightful pastries in your own kitchen.

Ingredients:

• For the Croissant Dough (Détrempe):
  • 1 cup (227 grams) room temperature water
  • ¾ cup (170 grams) whole milk
  • 2-½ teaspoons (9 grams) instant yeast
  • ¼ cup (50 grams) granulated sugar
  • 5 cups (600 grams) bread flour
  • ½ cup (60 grams) whole wheat flour
  • 1-½ teaspoons (10 grams) fine sea salt
  • 4 tablespoons (56 grams or ½ stick) unsalted European-style butter, softened, cubed
• For the Butter Block (Beurrage):
  • 1-¾ cups (395 grams or 3-½ sticks) very cold unsalted European-style butter, cut into ½” pieces
  • ¼ cup (30 grams) bread flour
• For the Eggwash:
  • 1 egg yolk
  • 1 tablespoon heavy cream

Directions:

1. Croissant Dough and Butter Block Preparation:
   • In the bowl of a stand mixer fitted with a dough hook, combine all dough ingredients in the listed order. Mix on low until the dough comes together and cleans the sides of the bowl, about 2-3 minutes.
   • Transfer the dough to a work surface and knead for 2 minutes. Place in a container, cover, and let rise for about an hour. Then, flatten, shape into a rectangle, wrap in plastic, and freeze for 15 minutes.
   • For the butter block, mix cold butter pieces and flour in the stand mixer using a paddle attachment until smooth. Encase in a plastic bag, roll to an even thickness, and chill.
2. Laminating the Dough:
   • Roll out the dough on a floured surface, place the chilled butter block on top, and fold the dough over it. Roll out to a rectangle, perform a double fold, and chill. Repeat this step with a single fold.
3. Shaping and Baking:
   • Roll the chilled dough into a final rectangle and cut into triangles. Roll each triangle from the base to the tip and proof until doubled in size.
   • Bake at 375°F after an initial high heat burst of 425°F for 5 minutes, then continue baking for about 24-26 minutes until golden brown.

Additional Information:

• Prep Time: 24 hours
• Cooking Time: 26 minutes
• Total Time: 24 hours 30 minutes
• Calories: 300 per croissant
• Servings: 10

Conclusion: These classic French croissants are a testament to the beauty of baking. Although time-consuming, the process is a delightful journey through the art of French pastry making. Serve these flaky, golden croissants warm from the oven and experience a slice of Parisian life right at your dining table. Enjoy the fruits of your labor with a hot cup of coffee or tea for a truly indulgent treat. Happy baking!

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