Croissant Platter Recipe

Combine dry ingredients

In the bowl of a stand mixer fitted with the dough hook, whisk together 600 g all-purpose flour, 14 g instant yeast, 60 g granulated sugar and 12 g fine sea salt. Ensure salt does not contact yeast directly by adding to one side of the bowl and yeast to another.

Add liquids and butter

Warm 300 ml whole milk to about 30–35°C (lukewarm) and mix with 60 ml warm water. Pour the milk/water into the flour mixture. Add 60 g softened unsalted butter (cut into cubes). Mix on low speed until ingredients come together and form a shaggy dough, about 2–3 minutes.

Knead

Increase speed to medium-low and knead 4–5 minutes until the dough is smooth, slightly tacky but not sticky. The dough should register about 23–25°C if you use a thermometer.

Rest & chill

Shape dough into a flat rectangle about 1.5–2 cm thick, wrap in plastic and refrigerate at 4°C for 1 hour. This relaxes gluten and keeps the laminating butter firm.

Prepare butter block

Place 340 g unsalted butter between two sheets of parchment. Use a rolling pin to beat and roll it into an even rectangle about 20 x 15 cm and roughly 1–1.2 cm thick. Chill in refrigerator until firm but pliable, about 15–20 minutes.

Roll out dough

On a lightly floured surface, roll chilled dough into a rectangle approximately 40 x 25 cm. Center the butter block on the lower two-thirds of the dough.

Enclose butter

Fold the top third of dough over the butter, then fold the bottom third up over that (book fold), fully encasing the butter. Seal edges by pinching lightly. Chill seam-side down for 20–30 minutes until firm but not rock-hard.

First turn

Roll the dough, seam-side down, into a rectangle about 60 x 30 cm (longer direction away from you). Fold into thirds like a business letter (single turn). Rotate 90° so the short end is toward you, wrap in plastic and chill 30 minutes.

Second and third turns

Repeat the rolling and folding process two more times for a total of three single turns, chilling 30 minutes between turns. After the final chill, roll the dough to a rectangle about 60 x 30 cm and chill 15 minutes so it's easier to cut.

Cut triangles

On a lightly floured surface, trim edges to get clean straight sides. Cut the dough into two long strips down the middle lengthwise, then into triangles about 12 cm wide at the base and 20–24 cm tall. You should get approximately 12 large triangles.

Roll croissants

Take one triangle, stretch the base slightly, make a small slit in the center of the base if desired, and starting from the base roll toward the tip tightly but not so tight that layers compress. Place rolled croissants on a baking tray lined with parchment, point-side down, and curve the ends slightly to form a crescent shape.

Add optional fillings

For pain au chocolat, place a small stick or chunk of dark chocolate at the lower third of a rectangle and roll. For ham & cheese croissants, lay a slice of ham and cheese on the triangle before rolling. For jam croissants, brush a teaspoon of apricot jam on the triangle base before rolling.

Proof

Arrange croissants with space between them on baking trays. Cover loosely with lightly oiled plastic or a damp cloth and proof at 24–26°C until doubled in size and very jiggly, about 1.5–2 hours. In cooler environments this may take longer.

Preheat oven & egg wash

Preheat oven to 200°C (convection) or 220°C (conventional). Whisk 1 egg with 1 tbs cold water to make an egg wash. Gently brush proofed croissants with egg wash, taking care not to deflate them. Do not let wash pool between layers.

Bake

Bake croissants on the middle rack for 12 minutes, then reduce oven to 185°C and bake an additional 6–8 minutes until deep golden brown and crisp. Total bake time about 18–20 minutes depending on oven and size.

Cool

Remove croissants to a wire rack and cool 10–15 minutes before serving to allow interior to finish setting. Dust with 10 g powdered sugar if desired and serve warm.

Arrange assorted croissants on a large platter: plain, chocolate-filled, jam, and ham & cheese. Provide small bowls of extra apricot jam and butter on the side. Serve warm or at room temperature within the day for best flakiness.