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Flaky Croissants

Homemade Flaky Croissants

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  • Author: Jake
  • Prep Time: 12 hours (including resting and proofing times)
  • Cook Time: 25 minutes
  • Total Time: 12 hours 25 minutes
  • Yield: 12 croissants 1x
  • Category: Breakfast, Pastry
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Homemade flaky croissants are a classic French pastry known for their buttery, layered texture and golden-brown crust. While they require time and patience, the result is a delicious treat that’s well worth the effort.

Ingredients

Units Scale
  • Dough:
    • 4 cups (500g) all-purpose flour
    • 1/4 cup (50g) granulated sugar
    • 2 teaspoons salt
    • 1 tablespoon instant yeast
    • 1 1/4 cups (300ml) warm whole milk
    • 2 tablespoons unsalted butter, melted
  • Butter Layer:
    • 1 1/2 cups (340g) unsalted butter, cold
  • Egg Wash:
    • 1 large egg
    • 1 tablespoon water

Instructions

  1. Prepare the Dough:
    1. In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
    2. Add the warm milk and melted butter to the dry ingredients. Mix until a dough forms.
    3. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
    4. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
  2. Prepare the Butter Block:
    1. Place the cold butter between two sheets of parchment paper.
    2. Using a rolling pin, pound and roll the butter into a rectangle measuring approximately 8×5 inches (20×13 cm).
    3. Ensure the butter is of uniform thickness. Refrigerate the butter block until firm.
  3. Laminate the Dough:
    1. On a lightly floured surface, roll out the dough into a rectangle measuring about 16×10 inches (40×25 cm).
    2. Place the chilled butter block in the center of the dough. Fold the dough over the butter, encasing it completely, and pinch the edges to seal.
    3. Roll the dough into a long rectangle, approximately 20×10 inches (50×25 cm).
    4. Perform the first “turn” by folding the dough into thirds, like a letter.
    5. Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
  4. Repeat Turns:
    1. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This creates the flaky layers characteristic of croissants.
  5. Shape the Croissants:
    1. After the final turn, roll the dough into a large rectangle about 1/4 inch (6 mm) thick.
    2. Using a sharp knife or pizza cutter, cut the dough into triangles with a base of about 4 inches (10 cm).
    3. Make a small slit in the center of each triangle’s base, then gently stretch and roll the dough from the base to the tip, forming a crescent shape.
    4. Place the shaped croissants on a baking sheet lined with parchment paper, with the tips tucked underneath.
  6. Proofing:
    1. Cover the croissants loosely with plastic wrap or a clean kitchen towel.
    2. Allow them to proof at room temperature for 1 to 2 hours, or until they’ve doubled in size and are slightly jiggly when gently shaken.
  7. Baking:
    1. Preheat the oven to 375°F (190°C).
    2. In a small bowl, whisk together the egg and water to create the egg wash.
    3. Gently brush the proofed croissants with the egg wash, ensuring even coverage.
    4. Bake for 20-25 minutes, or until the croissants are golden brown and flaky.
  8. Cooling and Serving:
    1. Remove the croissants from the oven and allow them to cool on a wire rack for at least 10 minutes before serving.

Notes

  • Butter Temperature: It’s crucial that the butter remains cold throughout the lamination process to achieve flaky layers. If at any point the butter becomes too soft, refrigerate the dough to firm it up before proceeding.
  • Timing: Making croissants is a time-intensive process due to the multiple resting and chilling periods. Plan accordingly to ensure you have ample time.
  • Storage: Fresh croissants are best enjoyed the day they’re baked. However, they can be stored in an airtight container at room temperature for up to 2 days. To re-crisp, warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes.
  • Freezing: After shaping the croissants, you can freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. When ready to bake, allow them to thaw and proof at room temperature until doubled in size before baking.

Nutrition

  • Serving Size: 1 croissant
  • Calories: 320
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 65mg

Find it online: https://justworthi.com/homemade-flaky-croissants/