Croissant

• For 12 people
• Preparation time (dont cuisson) : 240 minutes
• Cooking time : 20 minutes
• Difficulty (0 to 5) : 4

Ingredients

• Dough
  • All-purpose flour : 500 grams
  • Sugar : 50 grams
  • Salt : 10 grams
  • Active dry yeast : 10 grams
  • Unsalted butter (cold) : 250 grams
  • Milk : 250 milliliters
  • Water : 50 milliliters
• Unsalted butter (cold) : 250 grams

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Steps

• Mix the flour, sugar, salt, and yeast in a large bowl.
• Cut the cold butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.
• Make a well in the center of the mixture and pour in the milk and water. Stir until a dough forms.
• Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
• While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it forms a rectangle about 1/2 inch thick. Chill in the refrigerator until firm.
• Once the dough has doubled in size, punch it down and roll it out into a rectangle about 1/4 inch thick.
• Place the chilled butter block in the center of the dough and fold the sides over the butter, sealing it inside.
• Roll the dough out into a larger rectangle, about 1/4 inch thick. Fold the dough into thirds, like a letter.
• Repeat the rolling and folding process two more times, chilling the dough in the refrigerator for 30 minutes between each fold.
• After the final fold, wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
• Preheat the oven to 200°C (400°F).
• Remove the dough from the refrigerator and roll it out into a large rectangle, about 1/4 inch thick.
• Cut the dough into triangles and roll each triangle tightly from the base to the tip to form croissants.
• Place the croissants on a baking sheet lined with parchment paper and let them rise in a warm place for about 30 minutes.
• Brush the croissants with an egg wash (1 beaten egg mixed with a splash of milk).
• Bake the croissants in the preheated oven for 15-20 minutes or until golden brown and flaky.
• Remove from the oven and let them cool on a wire rack before serving.

Tips

• Make sure the butter is cold when incorporating it into the dough to create flaky layers.
• Chill the dough between each fold to prevent the butter from melting and losing its layers.
• Allow the croissants to cool slightly before serving to avoid burning your mouth.

Information

• Croissants are best enjoyed fresh out of the oven, but they can be stored in an airtight container for up to 2 days.
• You can freeze unbaked croissants for later use. Just place them on a baking sheet lined with parchment paper, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.