Homemade Authentic French Croissants Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is often cheaper.

Add flour, sugar, salt, and fresh yeast into a stand mixer.

Pour in milk and water at the right temperature.

Mix on low speed for 7 minutes, then increase speed for another 7 minutes, and finally mix for 1 more minute until dough temperature reaches around 24 degrees Celsius.

Knead the dough gently on the surface until smooth, checking for window pane.

Cover the dough and let it rest at room temperature.

Roll the rested dough into a rough rectangle and wrap it up.

Chill the dough in the fridge for 12 hours.

For the butter, use professional laminating butter or mix regular supermarket butter with flour to create a paste.

Draw a 17 by 20 cm square on parchment paper and place the butter paste in the center, folding the edges over to form a block.

Chill the butter block ideally overnight.

Ensure the dough is around 4 degrees Celsius and the butter is at 11 to 12 degrees Celsius before proceeding.

Place the butter in the center of the dough, wrap the dough around it, and seal it.

Cut overlapping edges with a sharp knife to relieve tension.

Roll the dough to give it width, then turn it 90 degrees and roll into a long rectangle about 5 mm thick.

Trim any shaggy ends with a box cutter.

Perform the first single fold by folding one third of the dough up and the second third over the top.

Chill the dough in the freezer then the fridge after the first fold.

Cut the edges again to relieve tension, roll to give width, and turn it 90 degrees before rolling into a long rectangle again.

Perform the second single fold and chill the dough again.

Complete one more single fold for a total of three single folds.

Roll the dough into a rectangle of approximately 38 cm tall and 3.5 mm thick, then trim to 33 cm.

Make incisions along the bottom of the dough about 8 cm wide to create triangles for croissant shapes.

Gently stretch the dough and roll it from the base to form croissants, sealing the tail into the base.

Place the trays in an oven turned off with a small amount of boiling water for proofing, changing the water every 45 minutes for about 3 hours.

Let the croissants rest at room temperature for 10 minutes to form a skin before egg washing.

Prepare egg wash with egg yolks, egg whites, and cream, blending together.

Use a pastry brush or a spray method to apply the egg wash evenly over the croissants.

Bake the croissants in the oven until golden brown and flaky.

Cooking Techniques

Equipment Needed

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Dietary

Allergens