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:
- 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.
- 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.
- 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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Classic French Croissants
- Total Time: 24 hours 30 minutes
- Yield: 10 1x
Description
Dive into the art of French baking with these classic croissants. Each layer is a testament to the craftsmanship of laminating dough, yielding an irresistibly flaky texture that encapsulates the essence of a true Parisian breakfast. Whether enjoyed with a dab of jam or simply savored on their own, these croissants bring a touch of French elegance to any morning.
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
Eggwash:
1 egg yolk
1 tablespoon heavy cream
Instructions
To Make the Croissant Dough and Butter Block:
In the bowl of a stand mixer fitted with a dough hook, add all dough ingredients in the order listed. Mix on low until the dough comes together and the sides of the bowl are clean, about 2-3 minutes.
Transfer the dough to a work surface and knead for 2 minutes. Place in a container, 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. Place in a plastic bag, roll to even thickness, and chill.
Laminating the Dough:
Roll out the dough on a floured surface, place the butter block on top, and fold dough over it. Roll out to a rectangle, perform a double fold, and chill. Repeat with a single fold.
Shaping and Baking:
Roll the chilled dough, cut into triangles, roll from the base to tip, proof until doubled in size, then bake at 375°F after an initial high heat of 425°F for 5 minutes, for about 24-26 minutes.
- Prep Time: 24 hours
- Cook Time: 26 minutes
Nutrition
- Calories: 300 kcal