Croissant Recipe
Make Croissant Recipe in just 7h . 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
Method
Dough (Detrempe)
- 1
Mix dry ingredients
In a large bowl or the bowl of a stand mixer, combine 500 g all-purpose flour, 10 g instant yeast (sprinkled on top of the flour, not touching the salt directly), 50 g granulated sugar, and 10 g fine sea salt. Whisk briefly to blend.
- 2
Add liquids and knead
Warm 300 ml whole milk to about 30–35°C (lukewarm). Add the milk and 40 g softened unsalted butter to the flour mixture. Using a dough hook on low-medium speed (or by hand), mix until the dough comes together, about 4–6 minutes. Increase speed slightly and knead 4–6 more minutes until smooth and slightly tacky but not sticky. The dough should register about 24–25% hydration feel (slightly soft).
- 3
First rest and chill
Shape the dough into a flat rectangle about 2–3 cm thick. Wrap in plastic and chill in refrigerator for 30–45 minutes to relax the gluten and cool the dough before laminating.
Butter Block (Beurrage)
- 4
Prepare butter block
While dough chills, prepare the butter block. Place 250 g cold unsalted butter between two sheets of parchment. Using a rolling pin, beat and roll the butter into a rectangle roughly 20 x 15 cm and about 1–1.5 cm thick. Keep the edges neat and the block cold but pliable. Chill briefly if it softens too much; it should be the same firmness as the chilled dough.
Lamination and Folding
- 5
Enclose butter
On a lightly floured work surface, roll the rested dough to a rectangle about 30 x 20 cm. Place the 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 (letter fold), fully encasing the butter. Press edges to seal so butter doesn't leak.
- 6
First roll and fold (tour 1)
Roll the enclosed dough into a long rectangle about 60 x 20 cm, using even pressure and keeping edges straight. Fold into thirds (single letter fold). Rotate the dough 90 degrees so the open edges are to your right, wrap in plastic, and chill 30–45 minutes until firm.
- 7
Second roll and fold (tour 2)
Repeat rolling to 60 x 20 cm and fold into thirds again. Wrap and chill 30–45 minutes.
- 8
Third roll and fold (tour 3)
Repeat a third time: roll to 60 x 20 cm and fold into thirds. After the final fold, wrap and chill for at least 1 hour or ideally overnight until very cold and firm (but not frozen).
Shaping and Proofing
- 9
Roll and cut
On a lightly floured surface, roll the cold laminated dough into a rectangle about 40 x 30 cm and roughly 3–4 mm thick. Trim the edges to square it. Cut the dough into triangles approximately 10–12 cm wide at the base and 20–25 cm tall (for classic croissants).
- 10
Shape croissants
Take a triangle, make a small slit (about 1 cm) in the center of the base, stretch the triangle slightly from base to tip, and roll from the base toward the tip, tucking the tip underneath to secure. Place shaped croissants on a parchment-lined baking tray with space between for expansion. Curve the ends slightly toward each other for a crescent shape if desired.
- 11
Final proof
Cover the shaped croissants lightly with plastic or a damp cloth. Proof at 24–26°C (room temperature) for 1.5–2 hours until they increase in size by about 70–100% and feel jiggly but not deflated. Alternatively, proof overnight in the refrigerator for 8–12 hours for more flavor; bring to room temperature for 30–60 minutes before baking if refrigerated proofed.
Baking
- 12
Preheat oven
Preheat the oven to 200°C (fan 180°C) / 400°F at least 20 minutes before baking with a rack in the middle.
- 13
- 14
Bake
Bake croissants for 12–16 minutes, rotating the tray halfway through, until deep golden brown and crisp. If the tops brown too quickly, tent loosely with foil for the last 3–5 minutes.
- 15
Cool
Remove from oven and transfer to a wire rack. Let cool 10–15 minutes before serving to set layers and avoid burning the palate. Croissants are best eaten the same day; reheat gently in a 160°C / 325°F oven for 5–7 minutes to refresh.