How to make proper croissants completely by hand | The most difficult pastry #croissant Recipe

unsalted butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine reduces saturated fat, while shortening is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat adds fiber, while bread flour can enhance texture.

Mix dough until smooth and windowpane test is achieved.

Divide dough into 2 equal parts and let rest overnight in refrigerator.

Make 2 butter/margarine blocks by dividing lamination butter/margarine and refrigerate.

Use one set of croissant dough and laminate, then repeat for the other half.

Each set will yield 6 croissants.

Laminate each with 130g butter/margarine, rolling to 16x64cm, using an off-center book fold (double fold) or a simple book fold. Chill for 5 to 10 minutes in the freezer.

Roll to 16x48cm for a letter fold (single fold), chill for 5 to 10 minutes in the freezer, then roll out dough into a 35x35cm square and shape croissants.

Apply egg wash after proofing.

Let proof in a humid environment, ensuring butter does not melt, for about 1 hour 55 minutes.

Preheat oven to 230°C and bake at 180°C for 18 minutes.

Cooking Techniques

Spice Level:

Dietary

Allergens