Homemade Croissants
Coooking Temperature: 400°F/ 200°C / Gas Mark 6
Calories: 17
Adjust Servings Here: 16 croissants
Description
This flaky, buttery French pastry, 'Croissants de Boulanger', is a yeast-based dough laminated with layers of butter then shaped to create this distinct croissant shape. Today, I will show you my simple and easy method to make homemade croissants from scratch.
Ingredients
Dough
- 4 cups (500 g) All-purpose flour more for kneading/dusting
- ¼ cup (50 g) Sugar
- ¼ cup (60 g) Butter (1/2 stick) unsalted, room temperature
- 1 tsp Salt
- 2 ¼ tsp (7 g) Yeast (1 packet)
- 1 cup (240 ml) Milk warm full-fat
- ½ cup (120 ml) Water warm
Butter block
- 1 ½ cup (340 g) Butter unsalted, room temperature
- 2 tbsp All-purpose flour
Extra
- 1 Egg for egg wash
Instructions
Dough
- Combine Ingredients - In the bowl of the stand mixer with the dough hook attachment, combine water, milk, and yeast. Add the sugar and combine well. Add salt to the flour, then add the flour to the mixer bowl.4 cups All-purpose flour, ¼ cup Sugar, ¼ cup Butter, 1 tsp Salt, 2 ¼ tsp Yeast, 1 cup Milk, ½ cup Water
- Knead - Combine on medium-high speed until all flour is incorporated. You may or may not need the extra flour for kneading. Knead on medium speed for 2 minutes until you have a fairly smooth, elastic dough. Next, add the room temperature butter, one cube at a time. Once all the butter is in, knead for two minutes more.
- Chill - Remove the dough from the stand mixer and shape it into a ball. Place in a lightly oiled bowl. Cover and chill in the fridge for 30 minutes.
Butter block
- Cream Butter - Add the butter to the same stand mixer with the paddle attachment (no need to clean the mixer). Cream for 30 seconds, then add the flour and cream 30 seconds more.1 ½ cup Butter, 2 tbsp All-purpose flour
- Butter template - Use an 8-inch square baking pan or a ruler to measure the parchment paper. Fold it so you have an 8-inch square guide (see video). Transfer the butter onto the parchment paper. Using the guide you created, use an offset spatula to spread the butter to an 8-inch square.
- Chill - Fold the paper over the butter into an 8-inch square. Then, use the rolling pin to spread the butter into the corners. Place in the fridge for 20 to 30 minutes.
Laminate the dough
- Fold in butter - Remove the dough from the fridge and place it on a lightly floured surface. Roll to a 12 x 12-inch square. Place the chilled butter block diagonally on the square. Then, fold the dough over and seal the edges well. Now, roll in one direction, so you have a long 10 x 20-inch rectangle. Dust off excess flour as you go.
- First fold - Fold the dough lengthways into thirds like a business letter (see video). Wrap and place into the fridge to chill for 30 minutes.
- Second fold - Roll the dough lengthways again with the short side facing you (see video) to about 10 x 20 inches long again. Fold the dough into thirds again like a business letter (see video). Place in the fridge for 30 minutes if necessary.
- Third fold - Roll the dough again lengthways with the short side facing you to about 10 x 20 inches long. Fold the dough one last time into thirds again like a business letter (see video).
- Chill in the fridge for an hour or until well chilled. This can be chilled for up to 24 hours.
Measure the dough
- Divide - Roll the dough onto a lightly floured surface to 6 x 12 inches. Divide into 2. Place one in the fridge while you work on the second one.
- Cut Rectangles - Roll the dough into a long rectangle about 10 x 19 inches (we actually need 9 x 18 inches; the extra is to cut edges). Cut the edges on all sides, making sure that you have a 9 x 18-inch rectangle
- Cut Triangles - Mark every 4 inches so you have 4 x 9-inch rectangles. Then, cut each rectangle diagonally to get two triangles (see video). Each triangle makes a croissant (total - 8 croissants).
Shape the croissants
- Jelly roll - Take each triangle. Stretch it slightly lengthways, then cut a slit or notch at the wide end. Then, hold the two sides of that slit and roll it onto itself until you reach the tip (similar to a jelly roll). You can bend the two ends towards you to make a curved crescent shape. Alternatively, you can roll without making a slit or notch and keep the two ends straight. (see video)
Proof and bake
- Chill - Place the croissant on a baking tray, making sure the tips are facing down. Cover and let proof at room temperature for an hour or until almost doubled in size. Then, place it into the fridge for 30 minutes.
- Bake - Preheat the oven to 400°F / 200°C / Gas mark 6. Brush the croissants with egg wash. Bake for 10 minutes, then reduce the temperature to 375°F /190°C / Gas Mark 5 for 15 minutes more, until golden brown.1 Egg
- Remove from the oven - cool on the pan for at least 10 minutes, then transfer to wire racks to cool completely.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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