Croissant Recipe
Make Croissant Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough ( détrempe )
Butter block (beurrage)
Egg wash
Method
Dough ( détrempe )
- 1
Mix dry ingredients
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, fine sea salt and instant yeast. Whisk briefly to distribute evenly. (Keep the salt and yeast on opposite sides initially if you are mixing by hand.)
- 2
Combine liquids
Warm the milk to about 95–110°F (35–43°C). In a separate measuring cup mix the warm water and warmed milk together.
- 3
Form dough
With the mixer on low, or by hand, add the milk/water mixture to the dry ingredients in two additions. Add the softened unsalted butter (3 tbsp). Mix until a shaggy, slightly sticky dough forms, about 2–3 minutes on low with the paddle or 4–6 minutes by hand. The dough should hold together but still be soft; avoid over-kneading. If using a stand mixer, switch to the dough hook and knead 1–2 minutes just to bring it together.
- 4
First chill
Shape the dough into a flattened rectangle about 1-inch thick, wrap tightly in plastic wrap and refrigerate for at least 30 minutes and up to 2 hours. Chilling relaxes gluten and keeps the dough cold for lamination.
Butter block (beurrage)
- 5
Prepare butter
While the dough chills, prepare the butter block. Place the cold unsalted butter (1 cup) between two sheets of parchment or plastic wrap. Using a rolling pin, pound and roll the butter into a rectangular block approximately 8 x 6 inches and about 1/2 inch thick. Keep edges straight and even. Refrigerate the butter block until the dough is cold but still pliable—both should be roughly the same firmness (cold but not rock hard).
Lamination and folding
- 6
Envelope the butter
On a lightly floured surface, roll the chilled dough into a rectangle about 12 x 8 inches, roughly 1/4 inch thick. Place the chilled butter block centered on the lower two-thirds of the dough. Fold the top third of dough over the butter, then fold the bottom third up over that (like closing a letter), fully enclosing the butter in dough. Press seams to seal and chill seam-side down for 20 minutes if the butter becomes soft.
- 7
First turn (fold)
Lightly flour the work surface and roll the dough with butter enclosed into a long rectangle about 20 x 8 inches. Perform a single turn (book fold): fold the top third down toward the center and fold the bottom third up over that so you have three layers. Rotate the dough 90 degrees so the short edge faces you. Wrap and refrigerate for 30–45 minutes, until firm and chilled.
- 8
Second turn
Repeat rolling to 20 x 8 inches and perform the second single (letter) fold. Rotate 90 degrees, wrap and refrigerate for 30–45 minutes.
- 9
Third turn
Repeat a third time: roll to 20 x 8 inches and perform the final single fold. After folding, wrap and chill for at least 1 hour or overnight (up to 24 hours) to fully relax the dough and firm the butter. In total you should have 3 single turns (equivalent to 3 letter folds).
Shaping and proofing
- 10
Roll and trim
When cold and rested, place the dough seam-side down and roll it into a rectangle roughly 20 x 12 inches and about 1/8–1/4 inch thick. Trim the edges to make straight sides so you get even triangles.
- 11
Cut triangles
Using a sharp knife or pizza wheel, cut the dough into 12 triangles about 4 x 6 inches each (a base of ~4 inches and a height of ~6 inches). For traditional croissants, make the base slightly wider and the tip narrower.
- 12
Roll croissants
Take one triangle, make a small 1/2-inch slit at the center of the base (this helps stretch while rolling). Starting at the base, gently stretch the base slightly and roll toward the tip, keeping tension on the dough so the roll is tight but not ripping the tip. Place the rolled croissant on a baking sheet lined with parchment, with the tip tucked underneath. Curve the ends slightly to form a crescent if desired. Repeat with remaining triangles.
- 13
Final proof
Cover the shaped croissants loosely with greased plastic wrap or a damp cloth. Proof at 75–80°F (24–27°C) until they have increased noticeably in size and feel puffy — about 1.5 to 2 hours. They should be slightly jiggly when the tray is moved but not overproofed. Alternatively, proof in the refrigerator overnight (8–12 hours) for more flavor; if refrigerating, allow them to come close to room temperature before baking (30–60 minutes).
Egg wash and baking
- 14
Preheat oven
Preheat the oven to 400°F (200°C) with a rack in the middle. If you have a baking stone or steel, use it to help oven spring; place a shallow pan on the lowest rack if you plan to add steam.
- 15
Prepare egg wash
In a small bowl, beat the large egg with 1 tablespoon whole milk until smooth. Brush each proofed croissant gently and evenly with the egg wash. Avoid over-brushing which can weigh down the pastry. If desired, sprinkle a tiny pinch of coarse sea salt on top of some croissants.
- 16
Add steam (optional)
To create steam in the oven for better rise and sheen, pour 1 cup of hot water into the preheated shallow pan on the lowest rack just before placing croissants in the oven, or spray the oven walls with water quickly and close immediately.
- 17
Bake
Bake at 400°F (200°C) for 10 minutes, then reduce the heat to 375°F (190°C) and bake another 8–10 minutes until deep golden brown and fully puffed. Total bake time ~18–20 minutes, depending on size and oven. Rotate the sheet once halfway for even browning if needed.
- 18
Cool
Remove croissants from the oven and transfer to a wire rack. Let cool 10–15 minutes before serving to allow interior layers to set. Serve warm or at room temperature.