French
Croissant
Classic laminated croissants with shattering golden layers, honeycomb crumb, cultured butter aroma, and delicate chew.
12 servings · 120 minutes prep · 22 minutes cook
Ingredients
Dough
- 4 cups bread flour
- 1/3 cup sugar
- 2 1/4 tsp instant yeast
- 2 tsp kosher salt
- 1 1/4 cups cold whole milk
- 2 tbsp unsalted butter, softened
Butter Block
- 1 1/4 cups European-style unsalted butter, 55-60F, cool and pliable, European-style, 55-60F / 13-16C, cool and pliable
Finish
- 1 large egg
- 1 tbsp whole milk
Directions
Mix the Détrempe
- Mix the bread flour, sugar, instant yeast, kosher salt, cold whole milk, and softened butter into a firm dough. Knead for 3 minutes just until smooth, then chill for 8 hours, until the dough is about 38-42°F.
Prepare the Butter and Laminate
- Form the European-style butter into a 7-inch square at about 55-60°F: cool, bendable, and the same firmness as the 38-42°F dough. Roll the dough into an 11-inch square and lock in the butter without gaps.
- Roll the packet to 8 by 24 inches and make a single fold. Keep the laminated packet near 45-50°F while rolling: if the butter cracks, let it stand briefly; if it looks shiny or smears, chill immediately. Chill for 30 minutes. Repeat two more single folds, chilling 30 minutes between folds.
- Chill the laminated dough for 2 hours, until relaxed and 38-42°F before shaping.
Shape and Proof
- Roll to 10 by 24 inches. Cut 12 triangles, stretch gently, notch the bases if desired, and roll without crushing the layers.
- Proof at 75°F, never above 78°F, until jiggly, visibly expanded, and the layers tremble when the tray is nudged, 2-2 1/2 hours. If butter begins to soften or leak, move the tray to a cooler place.
Bake
- Brush with the egg beaten with whole milk, avoiding heavy drips on the cut edges. Bake at 400F for 8 minutes, then reduce to 375F and bake until deeply golden and light for their size, 12-14 minutes.
