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Gourmet

Croissants

Ingredients

  • 85g milk (â…“ cup), lukewarm

  • 60g water (¼ cup), lukewarm

  • 6g active dry yeast (2 teaspoons)

  • 5g honey (1 teaspoon)

  • 25g butter (1 ½ tablespoon), melted and cooled

  • 20g white sugar (1 ½ tablespoons)

  • 250g all-purpose flour (2 cups)

  • 5g salt (1 teaspoon)

  • 140g butter (10 tablespoons)

  • 1 egg yolk

  • 2 tablespoon milk/cream

Prepare the détrempe (dough)

  1. Mix milk, water, honey, and yeast. Let sit for 10-20 minutes.

  2. Add butter, sugar, flour, and salt. Stir until combined into dough.

  3. Knead for 1-2 minutes, then knead on a floured surface until smooth (about 4 minutes).

  4. Cover and let rise for 1 hour.

Mix milk, water, honey, and yeast. Let s

Prepare butter block

  1. Slice butter and arrange in a 15 x 20 cm rectangle on parchment. Roll to spread evenly. Refrigerate.

Slice butter and arrange in a 15 x 20 cm

Shape

  1. Roll dough to 1 cm thick, cut into 6 triangles.

  2. Make a small cut at the base of each triangle, roll up from the base, and place on a lined tray.

  3. Let rise for 2-3 hours.

uncooked croissants.jpg

Freeze the dough

  1. After rising, flatten dough.

  2. Shape into a 7 x 10 inch rectangle and freeze wrapped for a few hours or overnight.

After rising, flatten dough.__Shape into

Laminate dough

  1. Roll dough to 21 x 30 cm, place butter on half, fold over, and seal.

  2. Roll out to 40.64 inches. Fold dough into thirds, refrigerate for 30-60 minutes.

  3. Roll again to 38 cm, fold into thirds, refrigerate for another 30-60 minutes.

Roll dough to 21 x 30 cm, place butter o

Project Name

  1. Preheat oven to 190°C (375°F).

  2. Brush croissants with egg wash and bake for 20-30 minutes until golden brown.

  3. Cool on a rack.

croissants.jpg
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