The classic French croissant is an iconic pastry that has captivated taste buds around the world. With its flaky layers, buttery richness, and delicate texture, this delectable treat is a staple in French bakeries and a symbol of French culinary excellence.
Ingredients:
– 500g strong white flour
– 10g salt
– 80g sugar
– 10g instant yeast
– 300ml cold water
– 250g unsalted butter, chilled
– 1 egg, beaten (for egg wash)
Instructions:
In a large mixing bowl, combine the flour, salt, sugar, and instant yeast.
Gradually add the cold water, mixing with a wooden spoon or your hands until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.
Shape the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.
While the dough is chilling, prepare the butter block. Place the chilled butter between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle, about 1cm thick. Make sure the butter stays cold and firm.
Take the dough out of the fridge and place it on a lightly floured surface. Roll it out into a rectangle, slightly larger than the butter block.
Place the butter block in the centre of the dough and fold the sides of the dough over it, sealing the butter inside. Press the edges to secure and ensure that the butter is evenly distributed.
Turn the dough 90 degrees and roll it out into a long rectangle. Fold the bottom third of the dough up, then fold the top third down, like a letter.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Repeat the rolling and folding process two more times, chilling the dough for 1 hour between each fold.
After the final fold, wrap the dough and refrigerate overnight.
The next day, take the dough out of the fridge and roll it out to a thickness of about 0.5cm. Cut the dough into triangles, about 10cm wide at the base.
Gently roll each triangle up from the base to the tip, shaping it into a croissant. Place the croissants on a baking tray lined with parchment paper, leaving some space between them.
Cover the croissants with a clean kitchen towel and allow them to rise at room temperature for about 2-3 hours until they have doubled in size.
Preheat the oven to 200°C (390°F).
Brush the croissants with beaten eggs to give them a shiny finish.
Bake the croissants for 15-20 minutes, until they are golden brown and puffed up.
Allow the croissants to cool slightly before serving. Enjoy your homemade classic French croissants!
Related
Classic French Croissant
Ingredients
- 500 g strong white flour
- 10 g salt
- 80 g sugar
- 10 g instant yeast
- 300 ml cold water
- 250 g unsalted butter, chilled
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the flour, salt, sugar, and instant yeast.
- Gradually add the cold water, mixing with a wooden spoon or your hands until a dough forms
- Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.
- Shape the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.
- While the dough is chilling, prepare the butter block. Place the chilled butter between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle, about 1cm thick. Make sure the butter stays cold and firm.
- Take the dough out of the fridge and place it on a lightly floured surface. Roll it out into a rectangle, slightly larger than the butter block.
- Place the butter block in the centre of the dough and fold the sides of the dough over it, sealing the butter inside. Press the edges to secure and ensure that the butter is evenly distributed.
- Turn the dough 90 degrees and roll it out into a long rectangle. Fold the bottom third of the dough up, then fold the top third down, like a letter.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Repeat the rolling and folding process two more times, chilling the dough for 1 hour between each fold.
- After the final fold, wrap the dough and refrigerate overnight.
- The next day, take the dough out of the fridge and roll it out to a thickness of about 0.5cm. Cut the dough into triangles, about 10cm wide at the base.
- Gently roll each triangle up from the base to the tip, shaping it into a croissant. Place the croissants on a baking tray lined with parchment paper, leaving some space between them.
- Cover the croissants with a clean kitchen towel and allow them to rise at room temperature for about 2-3 hours until they have doubled in size.
- Preheat the oven to 200°C (390°F).
- Brush the croissants with beaten eggs to give them a shiny finish.
- Bake the croissants for 15-20 minutes, until they are golden brown and puffed up.
- Allow the croissants to cool slightly before serving.
