Croissants Recipe

Warm milk and dissolve yeast

Warm the milk to about 95-105°F (warm to the touch, not hot). Stir in the sugar and the instant yeast. Let sit 5–10 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with a paddle or dough hook, combine the flour and salt. Add the foamy milk mixture, softened butter (3 tbsp), and one egg. Mix on low until the dough comes together, then knead 4–6 minutes until smooth but still slightly tacky. Dough should be supple and not stiff.

First chill

Shape the dough into a rectangle or disc, wrap in plastic, and refrigerate for 1 hour to relax the gluten and cool the dough before lamination.

Prepare butter block

Place the cold cup of butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into a neat rectangle approximately 7x9 inches and about 1/2-inch thick. Keep chilled but pliable — it should be cold, not rock-hard.

Roll dough

On a lightly floured surface, roll the chilled dough into a rectangle about 10x14 inches. If the dough resists, let it rest 10 minutes chilled and try again.

Enclose butter

Place the butter block in the center of the dough rectangle so that it covers the central third. Fold the uncovered ends of dough over the butter like a letter (book fold), sealing the edges to fully encase the butter. Turn seam-side down and chill 20–30 minutes until firm but pliable.

Perform folds (lamination)

Roll the dough into a rectangle about 8x18 inches. Perform a single letter fold (fold one third over center, then the other third over top). Rotate the dough 90°. Wrap and chill 30 minutes. Repeat this process two more times (for a total of 3 single folds). Chill at least 30 minutes between folds and longer if the butter softens. After the final fold, chill 1 hour or overnight.

Roll and cut

After the final chill, roll the dough to about 1/8-inch (3 mm) thickness into a large rectangle roughly 12x24 inches. Trim edges into straight sides. Using a sharp knife or pizza cutter, cut the dough into triangles about 4–5 inches wide at the base and 7–9 inches long.

Shape croissants

Take one triangle and, starting at the base, gently stretch the base of the triangle slightly, then roll toward the tip, tucking the tip under the croissant. Place seam-side down on a baking sheet lined with parchment, spacing about 2 inches apart for small croissants or 3–4 inches for larger ones. Repeat with remaining triangles.

Proof

Cover the croissants lightly with plastic wrap or a lightly floured cloth and proof at 75–80°F for 1.5–2 hours until puffy and nearly doubled. They should feel light and yield slightly when touched. Alternatively, proof overnight in the refrigerator for a slower develop of flavor (then remove to warm for 60–90 minutes before baking).

Make egg wash

Whisk together 1 egg and 1 tablespoon milk or water until smooth. Gently brush the tops of the proofed croissants with the egg wash, taking care not to deflate them.

Bake

Preheat the oven to 400°F (200°C). Bake croissants on the middle rack for 12–16 minutes, rotating the pan halfway through, until deep golden brown and crisp. If baking larger croissants, extend bake time to 18–22 minutes and tent with foil if over-browning.

Finish

Remove from oven and immediately brush with 2 tablespoons melted butter if making Butter Croissants for a glossy, soft finish. Transfer to a rack to cool slightly before serving.

Prepare almond frangipane

In a small bowl, blend 1/2 cup almond paste, 2 tbsp softened butter, 1/4 cup powdered sugar, and 1/2 tsp almond extract until smooth. If mixture is too stiff, add a teaspoon of milk to reach a pipeable consistency.

Fill croissants

When croissants are baked and cooled slightly (still warm but not hot), slice each croissant horizontally or make a shallow slit and gently push some frangipane into the center. Alternatively, customarily bakers split the croissant, pipe frangipane inside, and reassemble.

Top and bake briefly

Optionally spread a little frangipane on top of the filled croissant, sprinkle with sliced almonds, and place under a 350°F (175°C) oven for 6–8 minutes to set and lightly toast the almonds. Watch carefully to avoid over-browning.

Dust

Cool to warm temperature and dust with 1 tablespoon confectioners' sugar before serving.