Croissant Recipe

Name: Parcs Croissant Recipe
Cook time: 4 h
Total time: 4 h
Yield: 12 servings
Cuisine: French
Ingredients: 4 cups All-purpose flour; 1 cup Unsalted butter (cold); 1 cup Milk (warm); 2 tablespoons Sugar; 2 teaspoons Active dry yeast; 1 teaspoon Salt; 1 large Egg (beaten, for egg wash)

Inspired by Parc

Time4h

Serves12

Indulge in our flaky, buttery croissant, freshly baked to golden perfection. Each bite reveals layers of delicate pastry that melt in your mouth, offering a delightful experience that pairs perfectly with your morning coffee or afternoon tea. Treat yourself to this timeless classic that embodies the art of French baking.

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Ingredients

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Method

Preparation Instructions

Prepare the Dough

In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a dough forms.

Knead the Dough

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare the Butter Layer

While the dough is rising, place the cold butter between two sheets of parchment paper and pound it with a rolling pin into a 1/2-inch thick rectangle. Refrigerate the butter until the dough is ready.

Incorporate Butter

Once the dough has risen, roll it out into a rectangle about 1/4 inch thick. Place the butter in the center and fold the dough over the butter, sealing the edges. Roll it out gently into a long rectangle.

Fold the Dough

Perform a series of folds (turns) on the dough: fold it into thirds like a letter, then roll it out again. Repeat this process 3-4 times, chilling the dough for 30 minutes between folds.

Shape the Croissants

Roll the dough into a large rectangle, about 1/4 inch thick. Cut into triangles. Starting from the base of each triangle, roll it up tightly to form a crescent shape. Place on a baking sheet lined with parchment paper.

Final Rise

Cover the shaped croissants with a clean kitchen towel and let them rise for about 1 hour, or until puffed up.

Bake the Croissants

Preheat the oven to 400°F (200°C). Brush the croissants with the beaten egg for a golden finish. Bake for 15-20 minutes until golden brown and flaky. Let cool slightly before serving.