Croissant Recipe

Right after typing out the huge post on croissant technique, I realized that I didn’t actually tell you what the recipe was.  Oops.

Just a bit burnt on the bottom…

Here is my modified recipe for croissant, making a half batch (12 croissants) with my notes.  To make a full batch, just double everything.

  • 450g      Flour
  • 10.5g     Salt
  • 75g         Sugar
  • 280ml   whole milk
  • 7g           dry yeast
  •  250g       cold butter

Phase 1: Dough

  1. Sift together flour, sugar, salt, in a large bowl.
  2. Heat milk to body temperature (37c – you can tell when you don’t feel anything when you touch it), sprinkle in the yeast in an even layer, wait 6 minutes, then whisk until the yeast is completely dissolved.
  3. Make a well in the flour mixture and pour in all of the milk.
  4. Mix in the milk with your hand by using a twisting motion like opening a jar or twisting a light bulb. (Or, you know, use a stand mixer)
  5. Wrap in 6 layers of plastic wrap that has been greased with butter and flour
  6. Refrigerate 8-24 hours

Phase 2: Laminating

  1. Pound 250g of cold butter into a thin layer, in the shape of a square, between two layers of parchment paper with flour.  Refrigerate.
  2. Pound the chilled dough into a rectangle that has the same width as the butter square. (If making a full batch, use half of the dough to laminate one 250g piece of butter)
  3. Place the butter on the dough rectangle and:
  • Fold as a letter, pound back into a rectangle
  • Turn 90 degrees, fold as a book, pound back into shape
  • Turn 90 degrees, fold as a book

Wrap in plastic and refrigerate 8-12 hours.

Phase 3 – shaping and baking

Preheat oven to 400F

  • Roll out dough into a rectangle, 1/6 inch thick.  Cut into triangles.
  • Cut a 1 inch slit at the middle of the base, perpendicular to the base.
  • Take each triangle onto your hand, with the base facing you hanging over your index finger, as if you were trying to sell a beautiful neck tie.  With your other hand, pet triangle gently to elongate the long part.
  • Place the triangle down again, and spread open the base to make it look like the Eiffel Tower.
  • Brush the tip with egg wash and shape into crescents by rolling the base towards the tip.
  • Put them on a lined baking sheet and allow to rise for 30 minutes or longer until puffed up.
  • Brush each croissant with egg wash and bake oven for 15 minutes.

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