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Flaky French Croissants

Flaky, buttery French croissants, perfect addition for any weekend brunch!
5 from 1 vote
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Course: Breakfast
Cuisine: French
Keyword: Croissant, Pastry, Viennoiserie
Prep Time: 2 hours
Cook Time: 18 minutes
Resting Time: 1 day 2 hours
Total Time: 1 day 4 hours 18 minutes
Servings: 8 croissants
Calories: 518kcal

Ingredients

  • 250 g Flour, T45
  • 250 g Flour, T55
  • 10 g Salt
  • 20 g Fresh Yeast
  • 60 g Granulated Sugar
  • 50 g Butter
  • 160 ml Water
  • 160 ml Milk
  • 225 g Dry Butter, 84% Fat

Instructions

Croissant Dough

  • Dissolve the yeast in the liquid in the mixer bowl. Add flour, covering the liquid entirely.
  • Add the sugar and salt to opposite sides of the bowl, with the butter in the middle and mix with the dough hook on slow.
  • Once the dough starts to come together, bring the speed up to medium.
  • Let mix for 10 minutes or until the dough becomes elastic.
  • Loosly double wrap in plastic wrap and let rest in the fridge for 24 hours.

Lamination

  • After the dough has rested, prepare your dry butter.
  • Place the butter on one side a sheet of parchment paper. Using a rolling pin, beat the butter until it is soften, folding it over on itself three or four times when it starts to get too thin and start again. Your goal is to have the butter to be the same consistency as the dough.
  • Once the butter is the correct consistency, fold the parchment paper over the butter and fold in the sides, creating a closed square. Roll the butter into a flat sheet and be sure to roll into the corners.
  • Put the butter in the fridge for 10 minutes
  • Take your dough out of the fridge and start to roll out into a long rectangle, large enough to fit the square of butter to fit in the middle and enough excess to on the top and bottom to fold over the butter.
  • Once the butter is cold again (it should be the same temperature as the dough, this is when a laser thermometer comes in handy), turn out into the middle of the rectangle. Fold the sides of the dough, joining the ends together in the center, enveloping the butter in dough. Use the rolling pin to close the ends of the dough, sealing the dough inside.
  • Flour the surface of the dough and ensure that there is enough flour underneath as well, so your dough will not stick. If it sticks, the dough will rip and your precious butter will leak out.
  • With the rolling pin, make an X by pressing down on the dough and to keep the butter from sliding around. Start rolling out the dough in length (the length of your rolling pin +10cm).
  • Remove the excess flour, divide into 3rds, folding the first 3rd, and then remaining end in half. Fold once again in half.
  • Wrap and let chill in the fridge for 30 minutes
  • Dust the chilled dough with flour and create a X with your rolling pin, before rolling out in the opposite direction as you previously did.
  • Lightly roll width wise, then work on the length, the size of your rolling pin + 15-20cm. Try to keep the same thickness throughout.
  • Fold in fourths, then in half. Cover and let rest in the fridge for 30 minutes
  • Roll out into a rectangle that is about 28cm x 34cm. Trim all of the edges, so you have straight lines.
  • The dough will shrink slightly, but that is fine. Your triangles should have a height of 26cm
  • Measure out aver 8cm on the long side and leave notches on the dough.On the parallel side, count 4cm, then notch every 8cm. These act as your cutting guidelines. Cut out your triangles and dispose of left over dough.
  • Pull on the two smaller corners of the triangle to form the ears.
  • Roll up the croissants and place on a parchment lined baking trays. Brush with an egg wash and cover to let proof for about 2 hours
  • Preheat the oven for 165°C (320°F)
  • Once the croissants are done proofing, brush with egg wash a second time and then cook for 18 minutes
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Nutrition

Calories: 518kcal | Carbohydrates: 57g | Protein: 8g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 76mg | Sodium: 742mg | Potassium: 115mg | Fiber: 2g | Sugar: 9g | Vitamin A: 891IU | Calcium: 40mg | Iron: 3mg