Making the Best Croissants in NYC | Made to Order | Bon Appétit

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.

Measure all dry ingredients using digital scales.

Add dry ingredients to the mixer bowl.

Add honey to the dry ingredients for flavor and texture.

Add easy smear butter to the mixture.

Add milk for extra protein.

Dissolve yeast in room temperature water and add it to the mixture.

Close the mixer and start mixing until the dough reaches a temperature between 22 and 24 degrees Celsius.

Check the elasticity of the dough; it should bounce back without breaking.

Allow the dough to undergo bulk fermentation until it doubles in size, approximately two hours.

Shape the dough into a tight ball and cut a cross on top to define its shape.

Cover the dough with plastic wrap and let it sit for two hours until light and puffy.

Degas the dough by pressing it down to remove gas bubbles.

Refrigerate the dough for 1 hour after the first degas.

Prepare the butter by ensuring it is flexible and low in water content.

Cut the dough in half and place the butter in the center of one half.

Fold the dough over the butter, ensuring edges match up perfectly.

Roll the dough gently with a rolling pin to create layers, being careful not to overheat the dough.

Flip the dough to ensure even pressure on the butter and dough layers.

Cooking Techniques

Equipment Needed

Dietary

Allergens