Restaurants›Emporium Kitchen & Wine Market›Croissant Recipe

Croissant Recipe

Name: Emporium Kitchen & Wine Markets Croissant Recipe
Cook time: 4 h
Total time: 4 h
Yield: 12 servings
Cuisine: French
Ingredients: 4 cups All-purpose flour; 1 tsp Salt; 2 tbs Sugar; 2 tsp Instant yeast; 1.5 cups Milk; 1 cup Unsalted butter (for dough); 2.5 cups Unsalted butter (for laminating)

Inspired by Emporium Kitchen & Wine Market

Time4h

Serves12

Indulge in our flaky, buttery croissant, lovingly baked to golden perfection. Each bite reveals layers of delicate pastry that melt in your mouth, making it the perfect companion to your morning coffee or a delightful snack any time of day. Treat yourself to this classic French delicacy and savor the simplicity of its exquisite flavor.

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Ingredients

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Method

Preparation Steps

Making the Dough

In a large bowl, combine the flour, salt, sugar, and yeast. Mix well. Warm the milk until it's lukewarm (about 110°F or 43°C) and add it to the dry ingredients. Add the melted butter for the dough and mix until a shaggy dough forms.

Kneading

Turn the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic. Form it into a ball and place it in a greased bowl. Cover and let it rise in a warm place for about 1 hour or until doubled in size.

Preparing the Butter Block

While the dough is rising, prepare the butter for laminating. Place the 2.5 cups of chilled butter between two sheets of parchment paper and pound it with a rolling pin until it’s about 1/2 inch thick and rectangular. Refrigerate until needed.

Laminating the Dough

Once the dough has risen, punch it down and roll it out into a large rectangle (about 16x24 inches). Place the cold butter block in the center and fold the dough over to encase the butter. Seal the edges.

First Fold

Roll the dough out again into a long rectangle, then fold it into thirds (like a letter). Wrap in plastic wrap and refrigerate for 30 minutes.

Second Fold

Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each fold.

Shaping Croissants

After the final fold, roll the dough into a large rectangle again. Cut it into long triangles. Roll each triangle from the base to the tip to form a croissant shape. Place them on a baking sheet lined with parchment paper.

Final Rise

Cover the croissants and let them rise for about 1 hour, or until puffy.

Baking

Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes until golden brown. Let cool slightly before serving.