How to Make Croissants | Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Mix 500g bread flour, 55g white sugar, and 10g salt in a bowl.

Add 150g warm milk and 150g warm water to the mixture.

Sprinkle in 8g dry yeast and stir to dissolve some of the yeast.

Mix the dough on low speed (no.1) for 2 minutes.

Increase speed (no.2) and mix for another 7 minutes.

Transfer the dough to a dry surface and stretch it into a rectangle.

Cover the dough and refrigerate overnight.

Prepare 2 sheets of baking paper folded to the size of 20cm x 40cm.

Soften 250g unsalted butter at room temperature until pliable, not melted.

Roll the butter to the size of the parchment (20cm x 40cm) and chill in the fridge overnight.

The next morning, remove the dough from the fridge and roll it to 40cm x 40cm, dusting lightly with flour as needed.

Place parchment paper between the dough to prevent sticking and wrap it; chill in the fridge for 30 minutes.

Remove the butter from the fridge to let it warm up to a pliable consistency.

Remove the dough from the fridge and roll it out to ensure it is at least 40cm x 40cm.

Place the butter in the middle of the dough and fold the dough over to enclose the butter, sealing the seams.

Roll the dough to 62cm in length using a tapping and rolling method.

For the first fold, fold the top part of the dough downwards by 1/3 and fold the bottom up to complete the fold.

Tuck it slightly and note where the seam is, rotating it to have the seam sit on the right.

Cover in cling wrap and place in the freezer for 15-25 minutes depending on room temperature.

After 20 minutes, remove from the freezer and start the second fold, ensuring the open fold is on the right side.

Roll the dough out until it is 62cm in length, flouring and fluffing as needed.

Repeat the folding action: fold the top part down by a third and the bottom up by a third to enclose it.

Freeze for another 20 minutes.

After the second fold, roll the dough out to 64cm x 30cm, checking the measurements.

Trim off excess dough to measure 60cm by 28cm.

Gently mark the dough every 10 cm along the bottom length and along the top length starting on an offset by 5cm.

Slice into triangles by connecting the markings, fluff the triangles, and gently stretch them out by 3cm pulling down the middle.

Roll the triangles up snugly and tuck the tip under the croissant, tapping on the bench to lock it in.

Let the croissants proof on a baking tray in a warm spot (no higher than 27C) until they increase by 60% in size.

Brush with egg wash made from 1 large egg, 20g milk, and a small pinch of salt.

Preheat the oven to 200C.

Brush with a second coat of egg wash right before baking.

Bake at 200C for 7 minutes, then reduce to 180C and bake for another 13 minutes.

Cooking Techniques

Equipment Needed

Allergens