Garlic & Cheese Croissant Recipe
Make Garlic & Cheese Croissant 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 & Croissants
Garlic Butter & Filling
Finishing
Method
Dough & Croissants
- 1
Make the dough
In a large bowl or the bowl of a stand mixer, whisk together 3.5 cups flour, 2 tsp sugar, 2 tsp instant yeast and 1 tsp salt. Warm the 1 cup milk to about 100–110°F (lukewarm) and combine with 1/4 cup warm water, then add to the dry ingredients. Add 2 tbsp softened butter and 1 large egg. Mix with the dough hook on low until a shaggy dough forms, then increase speed and knead 4–5 minutes until smooth and slightly elastic. If dough seems too sticky, add up to 2 tbsp flour; if too dry, add 1–2 tbsp milk.
- 2
First rest and chill
Shape the dough into a rough rectangle, cover with plastic wrap, and refrigerate for 30 minutes. This makes the dough easier to roll and keeps the butter block cold for laminating.
- 3
Prepare the butter block
While the dough chills, place 10 oz cold unsalted butter between two sheets of parchment. Using a rolling pin, beat and roll the butter into a flat 7x8 inch rectangle about 1/4 inch thick. Keep chilled in the fridge if it softens.
- 4
Laminate (folding)
On a lightly floured surface roll the chilled dough to a 10x14 inch rectangle. Center the chilled butter block on two-thirds of the dough leaving a margin. Fold the unbuttered third over the butter, then fold the remaining buttered third on top (book fold), sealing edges. Turn the dough 90°, roll gently to 10x14 in, then fold into thirds again. Wrap in plastic and chill for 30–40 minutes. Repeat rolling and folding two more times (total 3 turns), chilling 30–40 minutes between each if butter warms. After the last chill, roll the dough into a 12x16 inch rectangle about 1/8–3/16 inch thick.
- 5
Cut and shape croissants
Trim edges to make straight sides. Cut the dough into three 12x5.3 inch strips (approximately) then cut each strip into triangles about 5–6 inches at the base and 7–8 inches tall. Prepare a small bowl of water. Make a small slit or stretch the base of each triangle and roll from base to tip, tucking the tip underneath to prevent unrolling. Place croissants on a parchment-lined baking sheet, spacing 2 inches apart with the seam side down.
- 6
Final proof
Cover loosely with plastic or a lightly oiled plastic wrap and proof at warm room temperature (75–80°F) for 1.5–2 hours until puffy and about doubled. Alternatively proof in a slightly warm oven (off) with a bowl of hot water for humidity.
- 7
Egg wash and bake
Preheat oven to 400°F (200°C). Whisk the remaining 1 egg with 1 tbsp milk. Brush the tops of the croissants gently with egg wash. Sprinkle extra shredded cheese on top and a pinch of coarse salt. Bake on the middle rack for 12–16 minutes until deep golden brown and the interior layers are set. Rotate the sheet halfway for even browning. If the croissants brown too quickly, tent loosely with foil for the last 4–6 minutes.
Garlic Butter & Filling
- 8
Make garlic butter
While the dough is resting or during a chill period, combine 4 tbsp softened butter, 3 minced garlic cloves, 2 tbsp chopped parsley, 1/2 cup grated Parmesan, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Mix thoroughly until uniform. Taste and adjust seasoning. Keep chilled until ready to assemble.
- 9
Fill croissants
Before rolling each triangle, spread a thin layer (about 1 tsp) of the garlic-parmesan butter over the interior surface of the triangle leaving a 1/4 inch margin at the base so the butter doesn't squish out. Sprinkle about 1 tbsp shredded Gruyère (or cheddar) across the base third of each triangle. Then roll as directed in the 'Cut and shape' step so the filling is enclosed in the layers.
- 10
Finishing
- 11
Cool and serve
When baked, remove croissants to a cooling rack and let cool 10 minutes so layers set. Serve warm. Croissants are best eaten the day of baking. Leftovers can be reheated in a 350°F oven for 5–7 minutes to refresh.
- 12
Storage
Store cooled croissants in an airtight container at room temperature up to 2 days, or freeze wrapped individually up to 1 month. Reheat from frozen in a 350°F oven for 12–18 minutes until warmed through.