Croissants Recipe
Make Croissants 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 (Detrempe)
Butter Block (Beurrage)
Egg Wash
Optional Fillings
Method
Dough (Detrempe)
- 1
Mix dry ingredients
In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, granulated sugar, and salt. Whisk briefly to distribute.
- 2
- 3
Make the dough
With the mixer on low, slowly add the liquid mixture to the dry ingredients. Mix until a rough, slightly sticky dough forms, about 3–4 minutes. Increase speed slightly and knead 4–6 minutes until smooth and elastic. The dough should be pliable but not sticky; add up to 1 tablespoon flour at a time only if too wet.
- 4
First chill
Shape the dough into a rectangle about 1" thick, wrap in plastic, and refrigerate for 30–45 minutes to relax the gluten and chill the dough before laminating.
Butter Block (Beurrage)
- 5
Prepare the butter block
While the dough chills, place the cold butter between two sheets of parchment and beat it with a rolling pin or pound it with a mallet until pliable and even. Roll the butter into a 7 x 9-inch (approx.) rectangle about 1/4" thick. Keep it cold but pliable; refrigerate briefly if it gets too soft. Chill until about the same temperature as the dough—firm but workable.
Lamination & Folding
- 6
- 7
First roll & fold (Single turn)
Roll the sealed package into a long rectangle about 8 x 20 inches. Fold the top third down over the center, then fold the bottom third up (like a letter) — this is a single (3-fold) turn. Wrap in plastic and refrigerate 30–45 minutes until firm.
- 8
Second & third turns
Repeat the rolling and single-fold process two more times for a total of three single turns (each followed by 30–45 minutes chill). Always keep dough and butter cold; if the butter breaks through the dough, chill and try again. After the final fold, chill for at least 1 hour or overnight for best flavor and workability.
Shaping & Proofing
- 9
Roll out for shaping
On a lightly floured surface, roll the chilled laminated dough into a rectangle about 12 x 20 inches and about 1/8" thick. Trim edges so they are straight.
- 10
Cut triangles
Using a sharp knife or pizza cutter, cut the dough into twelve 4 x 6-inch triangles (adjust size for desired croissant size). Make a small 1/2" slit at the base of each triangle to help rolling.
- 11
Shape croissants
Starting at the base, gently stretch each triangle lengthwise, then roll toward the tip, keeping a snug but not tight roll so layers remain. Place croissants on baking sheets lined with parchment, with the tip tucked underneath to prevent unrolling.
- 12
Final proof
Cover loosely with plastic or a clean kitchen towel and proof at 75–80°F (24–27°C) until nearly doubled and jiggly, about 1.5–2 hours. For a slower, more flavorful proof, refrigerate overnight (8–12 hours) and bake cold the next morning, adding roughly 10–15 minutes to bake time.
Egg Wash & Baking
- 13
- 14
Glaze and score
Preheat oven to 400°F (200°C). Brush the croissants lightly with egg wash (one thin coat). Optionally make one light diagonal slash across the top of each croissant for expansion.
- 15
Bake
Bake at 400°F (200°C) for 12 minutes, then reduce oven temperature to 375°F (190°C) and bake another 6–10 minutes, rotating pans once, until deep golden brown and hollow-sounding when tapped (total 18–22 minutes). Baking times vary by size — larger croissants may need longer.
- 16
Cool
Transfer croissants to a wire rack and cool 10–15 minutes before serving so interior sets but still warm and flaky.
Optional Fillings
- 17
Add chocolate
For pain au chocolat, place a chocolate baton or a small strip of chocolate near the base of each rectangle before rolling, then roll so chocolate is enclosed. Proof and bake as above.
- 18
Add ham & cheese
For savory croissants, layer thin ham and cheese near the base before rolling. Seal and proof as directed; brush with egg wash and bake.
