Croissants Recipe
Arsicault's croissants are described as 'preposterously flaky.'
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Ingredients
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Dough (Detrempe)
Laminating Butter (Beurrage)
Egg Wash & Finishing
Method
Dough (Detrempe)
- 1
Mix dry ingredients
In the bowl of a stand mixer fitted with the paddle or dough hook, combine 4.5 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp fine sea salt, and 2.25 tsp instant yeast. Whisk briefly to distribute evenly.
- 2
Add liquids
Warm 1 cup whole milk and 1/2 cup water to about 90–100°F (warm to the touch). With mixer on low, add the warm liquids to the dry mix, then add 2 tbs softened unsalted butter. Mix until ingredients come together into a shaggy dough, about 2–3 minutes.
- 3
Knead
Switch to the dough hook (if not already). Knead on medium-low for 4–6 minutes until the dough is smooth, slightly tacky but not sticky. The gluten should be developed enough to hold shape but still supple.
- 4
First chill
Shape the dough into a rectangle roughly 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (chilling firms the dough and keeps it cold for lamination).
Laminating Butter (Beurrage)
- 5
Prepare the butter block
While the dough chills, shape 1.5 cups (about 340 g) cold unsalted butter into a square block approximately 7 x 7 inches and 1/2-inch to 3/8-inch thick. To do this, put the butter between two sheets of parchment and pound/roll with a rolling pin until an even sheet forms, then trim to a neat square. Keep the butter cold but pliable (chilled but not rock hard).
- 6
Roll the dough
Remove the dough from the refrigerator and place on a lightly floured surface. Roll into a rectangle about 10 x 7 inches, roughly twice the size of the butter block. Keep edges straight and thickness even.
- 7
Enclose the butter (lock-in)
Place the butter block centered on the dough so the long side of the butter is parallel to the short side of the dough rectangle. Fold the dough edges over the butter like an envelope: fold the top and bottom dough flaps over the butter so they meet in the middle, fully enclosing the butter. Press seams to seal and roll gently so the package is even.
- 8
First fold (single turn)
On a lightly floured surface, roll the butter-enclosed dough into a rectangle about 20 x 8 inches, keeping an even thickness. Fold the top third down to the center, then fold the bottom third up over that (a letter fold). This is a single (3-fold) turn. Rotate the dough 90 degrees so the short side faces you, wrap tightly in plastic, and refrigerate for 30–45 minutes until firm but not frozen.
- 9
Second fold (single turn)
Repeat the rolling to 20 x 8 inches and perform a second letter fold (another single turn). Wrap and chill 30–45 minutes.
- 10
Third fold (single turn)
Repeat a third time: roll to the same dimensions and fold into thirds. After the third fold, wrap and chill for at least 1 hour or up to overnight. (Total three single folds yields the many layers needed for a preposterously flaky croissant.)
Shaping & Proofing
- 11
Final roll
After chilling, place the laminated dough on a lightly floured surface and roll to a rectangle about 24 x 12 inches and about 1/8–1/4 inch thick. Keep edges straight. Trim ragged edges so ends are even.
- 12
Cut triangles
Using a ruler and a sharp knife or pizza wheel, cut the dough into long triangles about 4–4.5 inches at the base and 9–10 inches tall (you should get roughly 12–16 croissants depending on exact size).
- 13
Shape croissants
For each triangle, make a small 1/2-inch slit or notch at the center of the base. Starting from the base, gently stretch the triangle slightly, then roll it toward the tip, keeping the tip tucked under the finished crescent to hold shape. Place shaped croissants on parchment-lined baking sheets with ample space for proofing. Curve the ends slightly inward to create the classic crescent shape if desired.
- 14
Egg wash preparation
Whisk together 2 large eggs with 1 tsp cold water until smooth. Reserve about 1–2 tbs for later touch-ups.
- 15
Cold bench rest
Cover the shaped croissants lightly with plastic or a clean towel and chill in the refrigerator for 20–30 minutes to relax the dough (helps with even proofing).
- 16
Proof
Place the chilled croissants in a warm, humid proofing environment (ideally 75–80°F / 24–27°C with 75% humidity). Brush once lightly with egg wash just before proofing if you prefer a glossier color; otherwise brush after proof. Proof until croissants have increased about 70–90% in size (nearly doubled) — typically 1.5–2.5 hours depending on conditions. They should feel light and jiggly but not overly soft.
Baking & Finishing
- 17
Preheat oven
Preheat the oven to 400°F (205°C) at least 30 minutes before baking with a rack in the center. For extra lift, place a shallow pan on the bottom rack when preheating; you can add hot water at the moment you put croissants in to generate steam (optional).
- 18
Final egg wash
Gently brush the proofed croissants with the reserved egg wash (one thin even coat). Avoid heavy brushing that will deflate them. Optionally sprinkle a pinch of coarse sea salt on top of a few for variety.
- 19
Bake
Bake the croissants on the center rack for 12 minutes at 400°F (205°C), then reduce the oven temperature to 375°F (190°C) and bake another 6–8 minutes until deep golden brown and crisp. Total bake time ~18–22 minutes, but monitor for an evenly caramelized exterior and hollow-sounding bottoms.
- 20
Cool
Remove croissants to a wire rack and cool for 15–20 minutes before serving. This allows the interior to finish setting and the layers to stabilize.