Perfect Croissant Recipe
Ingredients
The secret to mastering croissants begins with understanding your ingredients and tools. Each component plays a crucial role in achieving the perfect balance of flakiness, butteriness, and lightness.
Start with bread flour, the backbone of this croissant recipe. Its higher protein content ensures a structured dough capable of supporting multiple layers of butter. Granulated sugar adds a subtle sweetness that balances the richness, while fine sea salt enhances flavor without overwhelming. Instant yeast is a must, offering a fast and reliable rise, essential for creating those airy pockets within the layers. Cool water brings it all together, ensuring the dough remains manageable during mixing.
The star of the show is salted butter. Its richness and flavor elevate the croissants, while its pliability makes lamination seamless. For the final touch, a room-temperature egg creates a glossy golden finish.
Equipping your kitchen with the right tools ensures a smooth process. A 5.5-quart stand mixer with a dough hook attachment is invaluable for kneading the dough to perfection. A rolling pin is essential for evenly shaping the dough and butter, while parchment paper keeps your workspace tidy. Silicone baking mats prevent sticking during proofing and baking.
Step-by-Step Dough Preparation
Perfect croissant recipe start with perfectly prepared dough. Mixing the dough is where the magic begins. Combine the flour, sugar, yeast, and salt in your stand mixer bowl. Whisking these dry ingredients together ensures even distribution before the wet ingredients are added. Slowly stream in the cool water while mixing on low speed. This gradual incorporation prevents lumps and ensures a smooth dough.
Once the dough has come together, increase the speed to medium and knead for five minutes. This develops the gluten, giving the dough the elasticity needed for lamination. The dough should pull cleanly from the bowl’s sides a sign it’s ready to rest.
Chilling the dough is not just a step; it’s a transformation. Overnight refrigeration allows the dough to hydrate fully, resulting in improved texture and flavor. This resting period also makes the dough firmer and easier to handle during lamination.
Mastering the Butter Block
Creating the butter layer requires precision and care. Begin by slicing the butter lengthwise into thinner slabs. Place these slabs between sheets of parchment paper and roll them out to an even 8×10-inch rectangle. This shape ensures the butter integrates seamlessly with the dough during lamination.
Temperature control is paramount. The butter should be firm yet pliable not too hard, which causes cracking, and not too soft, which turns greasy. A quick chill in the refrigerator ensures it’s at the perfect consistency for the next step.
Laminating Like a Pro
Lamination is where the flaky layers of a croissant are born. Roll out the dough to a 16×10-inch rectangle on a lightly floured surface. Center the butter block on the dough, aligning its edges with the width of the dough.
Fold the top third of the dough over the butter, then the bottom third up, fully encasing the butter. Seal the edges by pinching them gently. This initial fold is the foundation of the layers.
Rotate the dough 90 degrees and roll it out again to the same dimensions. Fold it like a letter and refrigerate it for 10 minutes. This chilling period prevents the butter from melting and ensures the layers remain distinct. Repeat the rolling and folding process twice more, each time allowing the dough to rest.
Shaping and Proofing Croissants
Shaping croissants is an art that begins with rolling the rested dough into a 24×12-inch rectangle. Trim the edges for clean lines, ensuring even layers throughout. Use a sharp knife or pizza cutter to divide the dough into long, narrow triangles.
To shape, flatten the tip of each triangle and roll tightly from the base to the tip. This technique creates the signature crescent shape. Place the croissants with their tips tucked underneath on a parchment-lined baking sheet to prevent unrolling during proofing.
Proofing requires patience. Allow the croissants to rest at room temperature, ideally around 70°F, for two hours. The dough should become slightly puffy, and a gentle press should leave a slight indent that springs back slowly.
Baking the Croissants
A well-applied egg wash is the crowning touch. Beat the egg until smooth, then brush it generously over each croissant. A second layer ensures a rich, golden hue.
Bake the croissants in a preheated oven at 400°F for convection or 375°F for conventional. The high heat encourages the butter to steam, creating those light, airy layers. After 15-18 minutes, the croissants should emerge golden brown and irresistibly fragrant. Let them cool slightly before transferring to a wire rack to cool completely.
Recipe Tips
- Avoid Common Mistakes: Ensure your butter block and dough are at similar temperatures to prevent tearing during lamination. If the dough resists rolling, let it rest for 5-10 minutes to relax.
- Make-Ahead Options: Freeze shaped croissants before proofing. When ready to bake, thaw overnight in the fridge and proof as directed.
- How to Store Leftovers: Store croissants in an airtight container at room temperature for up to three days. For longer storage, freeze and reheat in the oven for a fresh-baked taste.
What to Serve With This Croissant Recipe
Croissants shine on their own but pair beautifully with simple accompaniments. A steaming cup of coffee or hot chocolate enhances the buttery richness. For a touch of sweetness, serve with fruit preserves, honey, or Nutella.
Elevate your breakfast table by serving croissants alongside fresh fruit, creamy scrambled eggs, or a selection of cheeses. Their versatility makes them the star of any brunch spread.
Frequently Asked Questions
- Can I Use Unsalted Butter? Adjust the salt in the recipe to compensate for unsalted butter, ensuring the flavor remains balanced.
- Why Didn’t My Croissants Rise Properly? Room temperature during proofing is crucial. Avoid overly warm environments, which can melt the butter and ruin the layers.
- How Do I Achieve Extra Flaky Layers? Use light, even pressure when rolling to avoid compressing the layers. Proper resting between folds also ensures maximum flakiness.
- Can I Make These Without a Stand Mixer? While a stand mixer streamlines the process, you can knead the dough by hand. It requires effort but delivers equally satisfying results.
Croissant Recipe
Ingredients
- 300 mL 1 1/4 cups cool water
- 10 grams 2 tsp fine sea salt
- 7 grams 2 1/4 tsp instant yeast (1 package)
- 50 grams 1/4 cup granulated sugar
- 480 grams 4 cups, spooned and leveled bread flour, plus extra for dusting
- 284 grams 1 1/4 cups salted butter, slightly chilled or at room temperature*
- 1 large egg room temperature for egg wash
Instructions
Dough
- Combine bread flour, granulated sugar, yeast, and fine sea salt in the mixing bowl of a 5.5-quart stand mixer. Use a whisk to evenly distribute the ingredients.
- Attach the dough hook to the mixer and begin mixing on low speed. Slowly pour in the cool water in a steady stream. Allow the mixture to come together into a dough over two minutes. Then, increase the mixer speed to medium and knead for approximately five minutes, or until the dough pulls away cleanly from the bowl’s edges.
- Lightly dust a silpat mat or parchment paper with flour. Shape the dough into a rectangle and transfer it to a baking sheet. Cover it fully with plastic wrap to prevent drying. Let the dough chill in the refrigerator for a minimum of four hours, or overnight for better results.
Preparing the Butter Block
- Fold a large sheet of parchment paper into an 8×10-inch rectangle. Alternatively, use two smaller sheets to create the same size. Slice the salted butter lengthwise to make it thinner, then place it inside the folded parchment. Use a rolling pin to flatten and shape the butter into an even layer matching the rectangle dimensions.
- Refrigerate the butter block for 5-10 minutes while preparing the dough. Ensure the butter is pliable firm enough to hold its shape but soft enough to bend without breaking.
Laminating
- Roll out the chilled dough on a lightly floured surface to a rectangle measuring 16×10 inches. Retrieve the butter block and position it at the center of the dough so its 10-inch side aligns with the dough’s width.
- Fold the dough’s top third over the butter, then fold the bottom third up to cover it, creating a sealed layer. Pinch the edges to secure the butter inside.
- Rotate the dough 90 degrees and gently roll it out again to a 16×10-inch rectangle. Fold the dough like a letter, bringing the top third down and the bottom third over it. Wrap the folded dough completely in plastic wrap and refrigerate for 10 minutes.
- Repeat this folding and rolling process two more times, chilling the dough for 10 minutes between each step. After the final fold, wrap the dough tightly and refrigerate it for at least two hours, preferably four or more, to allow the layers to rest.
Shaping
- Take the rested dough out of the refrigerator and let it sit at room temperature for about 15 minutes to soften slightly. Roll it out to a large rectangle approximately 24×12 inches. Trim the edges to create clean, straight lines.
- Cut the dough into long, slender triangles using a knife or pizza cutter, ensuring each triangle spans the width of the rectangle. Aim for 12 larger croissants or 16 smaller ones.
- Flatten the narrow tip of each triangle slightly, then roll it tightly starting from the wide base. Place each croissant with its tip tucked underneath to seal.
Proofing
- Arrange 4-6 croissants on a parchment-lined baking sheet, leaving adequate space for expansion. Loosely cover the tray with plastic wrap, ensuring it doesn’t press against the croissants. Let the croissants proof at room temperature (around 70°F) for roughly two hours.
- The croissants are ready for baking when they have increased in size and a gentle press leaves a slight indent. They should wobble slightly when the tray is gently shaken.
Baking
- Preheat the oven to 400°F (204°C) for convection baking, or 375°F (181°C) for a conventional oven. Beat the egg in a small bowl, then brush each croissant generously with the egg wash. Apply a second coat for a glossy finish.
- Bake the croissants for 15-18 minutes, or until they turn a deep golden brown. Properly baked croissants should feel light and airy when picked up. Allow them to cool on the tray for 10-15 minutes before transferring to a wire rack to cool completely.
- Serve croissants at room temperature on the day of baking for the best flavor and texture. Store leftovers in an airtight container for 2-3 days at room temperature, or refrigerate for up to a week.