Croissants and Puff Pastry
Master the art of French pastry with this comprehensive recipe for buttery croissants and versatile puff pastry. Perfect for breakfast or a weekend baking project, this recipe walks you through the delicate process of laminating dough to achieve those signature flaky layers. Using pantry staples like all-purpose flour, sugar, and yeast, combined with rich unsalted butter, you’ll create a dough that’s both tender and elastic. Each step, from crafting a smooth envelope of dough and butter to rolling and folding for ultimate flakiness, ensures bakery-quality results at home. Whether you shape buttery croissants or reserve the dough for puff pastry creations, the golden, crisp finish will impress every time. Pair with coffee, jam, or a dusting of powdered sugar for a truly indulgent treat.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 10 grams Instant yeast
- 250 milliliters Whole milk
- 50 grams Unsalted butter (softened for dough)
- 250 grams Unsalted butter (cold for laminating)
- 1 Egg (for egg wash)
- 15 milliliters Water (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast.
Warm the milk gently until lukewarm (not hot) and pour it into the flour mixture. Add the 50 grams of softened butter.
Mix until a rough dough forms. Knead the dough for 6-8 minutes until smooth and elastic.
Shape the dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
Place the 250 grams of cold butter between two sheets of parchment paper. Using a rolling pin, shape it into a 15x15 cm (6x6 inch) square. Refrigerate while the dough chills.
After the dough has chilled, roll it out into a 25x25 cm (10x10 inch) square on a lightly floured surface. Place the butter square diagonally in the center of the dough square.
Fold the corners of the dough over the butter like an envelope, ensuring the butter is fully enclosed.
Roll the dough into a rectangle approximately 20x60 cm (8x24 inches). Fold the top third of the dough down and the bottom third up, like folding a letter (this is the first turn). Wrap it in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
After the final turn, roll the dough out to a large rectangle about 25x50 cm (10x20 inches). Cut the dough into triangles for croissants or rectangles for puff pastry uses.
To shape croissants, take each triangle, make a small notch in the base, then roll it up tightly towards the tip. Place the rolled croissants on a baking sheet lined with parchment paper.
Cover the croissants loosely with plastic wrap and let them proof at room temperature for 1.5 to 2 hours, until puffy.
Preheat your oven to 190°C (375°F).
Make an egg wash by whisking together the egg and 15 ml of water. Brush the croissants lightly with the egg wash.
Bake the croissants in the preheated oven for 18-20 minutes, or until golden brown and flaky.
Let the croissants cool slightly before serving. Enjoy your buttery layers of perfection!
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 5.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
