Croissant
by
Fort Negen
A good croissant is complete by itself. Flaky, buttery, crispy on the outside and with a soft, slightly chewy crumb. It's a great base for breakfast, dessert and, if you have any left, it'll make an awesome sandwich or almond croissant.
When you master the croissant, try tart playing with a few different flours—like some buckwheat—or use a flavored butter—like a butter with seaweed and mushroom powder for a savory croissant.
- Level
Expert
- Cooking
18h+
- Overral
19h+
- Ready
Egg
1Milk
1tbsp
Croissant Dough
All-Purpose Flour
500gUnsalted Butter
320gFresh Yeast
11gWarm Whole Milk
140mlWhite Sugar
60gAll-Purpose Flour
To dustSalt
12gWarm Water
140ml
Equipment
Parchment Paper
Pastry Brush
Stand Mixer
Dough Hook Attachment
Kitchen Scale
Rolling Pin
Egg
1Milk
1tbsp
Croissant Dough
All-Purpose Flour
500gUnsalted Butter
320gFresh Yeast
11gWarm Whole Milk
140mlWhite Sugar
60gAll-Purpose Flour
To dustSalt
12gWarm Water
140ml
Equipment
Parchment Paper
Pastry Brush
Stand Mixer
Dough Hook Attachment
Kitchen Scale
Rolling Pin
Croissant
Fort Negen
Add 140ml of warm whole milk, 140ml of warm water and 500g of all-purpose flour to a stand mixer bowl
Add 60g of white sugar and 12g of salt
Add 40g of softened, unsalted butter and 11g of fresh yeast
Mix with the dough hook attachment on low speed for 4m until the dough comes together and forms a ball
Mix the dough on medium-high speed for 6m until the dough becomes smooth and elastic
Place the dough on a clean work surface and shape it into an approximate square
Place the dough on a baking tray with parchment paper and cover it with cling film. Place it in the refrigerator for 12h to rise
Place 280g of softened, unsalted butter on a sheet of parchment paper. Form a rectangle that is about 1cm thick. Reserve in the refrigerator
Remove the dough from the refrigerator. Dust it with all-purpose flour and place it on a floured surface. Remove the paper and dust the other side of the dough
Roll the dough into a 26cm x 26cm square
Dust the butter with all-purpose flour and roll it until the rectangle is 25cm long
Place the butter in the center of the dough. Fold the dough to meet in the middle, without overlapping
Roll the dough, lightly pressing it with only forward and back movements to make a narrow rectangle
Fold one end of the dough in about 5cm. Fold the ether end, slightly overlapping the first fold. Fold the dough in half and rotate it. Roll it with light pressure to press the folds together
Place the dough on a baking tray with parchment paper. Cover it with cling film and refrigerate it for 30 minutes to relax it
Take the dough out of the refrigerator and let it warm up to room temperature. Lightly dust it with all-purpose flour and roll it back and forth. Apply light, even pressure until it is 1cm thick
Fold the dough in thirds and roll it with light pressure to press the folds together
Place the dough on a baking tray with parchment paper. Cover it with cling film and refrigerate it for 30 minutes to relax it
Roll the dough, using light pressure, into a 1cm thick 20cm x 110cm rectangle. The croissant dough is ready
Trim the borders and cut 12 triangles with a 6.5cm base
Roll up the triangle while gently pulling the end of the dough. Place the croissants on a baking tray with parchment paper, with space between them
Proof the croissants in a draft-free area at 27°C for about 2-3h, until the croissants wiggle a bit when moving the tray
Crack 1 egg and add it to a bowl. Add 1tbsp of milk and mix until well incorporated. Gently brush the proofed croissants and reserve the mixture
Preheat the oven to 240°C
Brush the croissants with the egg and milk mix. Bake at 200°C for 20m until deep brown. The croissant is ready
Enjoy this flaky treat with a nice cup of hot chocolate!