Classic French Croissants

Advanced 1 hr 20 min 12 servings 12 croissants

Classic French Croissants

Description

Learn to make authentic French croissants with flaky layers and buttery flavor. This recipe takes you through the traditional lamination process.

Ingredients

  • 500g all-purpose flour
  • 10g salt
  • 50g sugar
  • 10g instant yeast
  • 250ml cold water
  • 300g cold butter
  • 1 egg for egg wash

Method

1. Mix flour, salt, sugar, and yeast in a large bowl. 2. Gradually add cold water and mix until a dough forms. 3. Knead for 10 minutes until smooth and elastic. 4. Shape into a rectangle and refrigerate for 30 minutes. 5. Roll out dough and place cold butter in center. 6. Fold dough over butter and roll out to 1cm thickness. 7. Perform first fold: fold into thirds like a letter. 8. Refrigerate for 30 minutes. 9. Repeat rolling and folding process 3 more times. 10. Final roll to 3mm thickness and cut into triangles. 11. Roll triangles from base to tip to form croissants. 12. Let rise for 2 hours at room temperature. 13. Brush with egg wash and bake at 200°C for 15-20 minutes.

Tips

Keep everything cold during the lamination process. The butter should be cold but pliable.

Recipe Info

Category: Pastry
Cuisine: French
Prep Time: 60 min
Cook Time: 20 min
Servings: 12
Yield: 12 croissants
Views: 10

Author

Chef Marie

Master pastry chef with 20 years of experience in French baking.

Tags

croissant french pastry laminated butter
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