How to Make Croissants | Pastry Maestra

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.

Put all the flour, salt, sugar, and fresh yeast into a bowl of a stand mixer fitted with hook attachment.

Add cold water and milk and mix on medium speed for a couple of minutes.

Wrap the dough in plastic film and leave it in the refrigerator overnight to rest the gluten and develop the taste.

Put the butter in the middle of a parchment paper sheet, and fold the sheet into a 15cm x 15cm square.

Pound the butter with a rolling pin, and roll it out to fit the square.

Roll the dough into a 30cm x 15cm rectangle.

Place the butter in the middle of the dough and fold the rest of the dough over the butter, so it covers the butter completely.

Press the dough with a rolling pin carefully and roll it slowly, so the butter spreads evenly inside the dough.

Fold the dough in thirds (this is called a single turn), wrap it in foil and put it in the fridge for 15 minutes.

Roll the dough again maintaining the shape of a regular rectangle, brush off the excess flour and make one more turn.

Cover the dough and put it in the refrigerator to chill.

Repeat the procedure one more time.

Roll the dough into a 50cm x 20cm rectangle, and approximately 5mm thick.

Using a small knife, make a mark every 10cm on one side of the rectangle.

On the opposite side make the first mark at 5cm, and then every 10cm.

Cut uniform isosceles triangles with a pizza wheel.

Gently stretch each triangle with your hands, and then roll, starting from the base of the triangle towards its top.

Place croissants onto a paper lined baking tray.

Brush them with egg wash and proof at lower temperature – approximately 27°C for about 2 hours.

Cooking Techniques

Equipment Needed

Allergens