Right after typing out the huge post on croissant technique, I realized that I didn’t actually tell you what the recipe was. Oops.
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
- Sift together flour, sugar, salt, in a large bowl.
- 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.
- Make a well in the flour mixture and pour in all of the milk.
- 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)
- Wrap in 6 layers of plastic wrap that has been greased with butter and flour
- Refrigerate 8-24 hours
Phase 2: Laminating
- Pound 250g of cold butter into a thin layer, in the shape of a square, between two layers of parchment paper with flour. Refrigerate.
- 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)
- 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.