French Croissants Recipe
Recipe information
Make French Croissants in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Dough (Detrempe)
Butter Block (Beurrage)
Egg Wash
Dough (Detrempe)
1. Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, fine sea salt, and instant yeast. Keep the salt and yeast on opposite sides of the bowl if mixing by hand to avoid direct contact before hydrating.
2. Combine liquids
Warm the milk to about body temperature (not hot) and combine it with the warm water. Add the softened unsalted butter to the liquid mixture and stir until just melted/incorporated.
3. Form dough
Make a well in the dry ingredients and pour in the milk/water/butter mixture. Mix with a spoon or the dough hook on low speed until a rough shaggy dough forms, 2–3 minutes. Increase to medium-low and knead until the dough comes together and is smooth but still slightly tacky, about 5–7 minutes by mixer (8–10 minutes by hand). The dough should be supple and not sticky; add up to 1 tbsp flour if excessively sticky.
4. First chill
Shape the dough into a flat rectangle about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour and up to 4 hours. Chilling relaxes gluten and cools the dough for lamination.
Butter Block (Beurrage)
5. Prepare butter block
While the dough chills, prepare the butter block. Place the 1.5 cups cold unsalted butter between two pieces of parchment paper. Using a rolling pin, pound and roll the butter into a square roughly 7 x 7 inches and about 1/2-inch thick. Aim for an even rectangle. Chill the butter until firm but pliable (not rock-hard), about 15–30 minutes in the refrigerator.
6. Laminate: Roll and enclose
On a lightly floured surface, roll the chilled dough into a rectangle approximately 10 x 20 inches and about 1/4-inch thick. Center the butter block on the lower half of the dough rectangle. Fold the top half of dough over the butter, encasing it completely, and press the edges to seal so butter cannot escape. Turn the package so the seam is on your left (this orients for turns).
7. First turn (book fold)
Roll the dough-with-butter into a rectangle about 10 x 20 inches, keeping edges even but working quickly so the butter stays cool. Perform a letter fold (fold the top third down, then the bottom third up) so you have three layers (a single 'turn'). Wrap in plastic and refrigerate for 30–45 minutes until firm and cool.
8. Second turn
Remove dough, place seam to the left again, roll to 10 x 20 inches, and repeat the letter fold. Wrap and chill 30–45 minutes.
9. Third turn
Repeat the rolling and folding a third time for a total of three single turns (resulting in 27 layers approximate). After the third turn, wrap tightly and chill at least 1 hour or overnight for best flavor and ease of shaping.
Shaping and Proofing
10. Final roll and trim
After chilling, place the dough seam-side down and roll into a rectangle about 12 x 24 inches and approximately 1/8-inch thick. Trim the edges to make straight sides so triangles are even. Lightly flour as needed to prevent sticking, but use minimal flour.
11. Cut triangles
Using a sharp knife or pizza cutter, cut the rectangle into long triangles about 4–4.5 inches wide at the base and 8–9 inches tall. You should get roughly 12–16 croissants depending on size. For standard size, aim for 12.
12. Shape croissants
Take a triangle, make a 1/2-inch slit in the base (optional, helps stretch), gently stretch the base, then starting at the base, roll toward the tip, tucking the tip under the bottom to prevent unrolling. Place shaped croissants on a parchment-lined baking sheet with at least 2 inches between them and with the seam-side down so the curl faces upward.
13. Proof
Cover loosely with lightly greased plastic wrap or a clean kitchen towel. Proof at 75–80°F (24–27°C) until nearly doubled in size and the croissants feel pillowy — about 1.5 to 3 hours depending on ambient temperature. Do not overproof; they should still hold structure.
Egg Wash and Baking
14. Prepare egg wash
Whisk together the eggs, milk (or water), and a pinch of salt until smooth and homogenous.
15. Brush before baking
Gently brush the proofed croissants with egg wash using a pastry brush. Be careful not to deflate them. For a glossy, deep brown finish, apply a second thin coat about 4–6 minutes into baking.
16. Bake
Preheat the oven to 400°F (200°C) with a rack in the middle. Optionally place a small shallow pan on the bottom rack filled with hot water to create steam for the first few minutes. Bake the croissants at 400°F (200°C) for 5 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 12–18 minutes more, until deeply golden brown and crisp. Total bake time ~18–23 minutes depending on size and oven.
17. Cool
Remove croissants from the oven and transfer to a wire rack to cool for at least 15 minutes before serving so interior sets and layers become airy and flaky.
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