French Croissant
Master the art of traditional French pastries with this indulgent French croissant recipe, a true labor of love that’s well worth the effort. Crafted with layers upon layers of buttery dough, these golden, flaky delights offer an unforgettable combination of crisp exteriors and soft, pillowy interiors. Achieving the signature croissant texture is all about precision, from the careful laminating process that creates irresistible flakiness to the delicate rolling and shaping of the dough into their iconic crescent form. Perfect for breakfast or a luxurious treat, these homemade croissants pair beautifully with jam, honey, or a steaming cup of coffee. With its authentic technique and irresistible results, this recipe is your gateway to bakery-quality pastries fresh from your own oven. Ideal SEO keywords: French croissant, homemade croissant recipe, flaky buttery croissant, authentic French pastries, breakfast pastries.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Sugar
- 10 grams Salt
- 10 grams Instant yeast
- 275 ml Whole milk
- 40 grams Unsalted butter (for dough)
- 250 grams Unsalted butter (for layers)
- 1 piece Egg (for egg wash)
- 15 ml Water (for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.
Gently warm the milk until lukewarm, then pour it into the dry ingredients. Add the 40 grams of unsalted butter (softened) and knead the dough until smooth and elastic, about 8-10 minutes by hand or 5 minutes in a stand mixer.
Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 1 hour.
Place the 250 grams of unsalted butter for layering between two sheets of parchment paper. Using a rolling pin, flatten it into a square measuring approximately 15x15 centimeters. Chill the butter slab in the refrigerator while the dough rests.
Remove the dough from the fridge and roll it out on a floured surface into a rectangle measuring 30x20 centimeters.
Place the chilled butter slab in the center of the dough. Fold one end of the dough over the butter and then the other end, enclosing the butter completely. Ensure the edges are sealed tightly.
Roll the dough gently into a rectangle measuring 60x20 centimeters. Fold the rectangle in thirds like a letter (this is the first 'turn'). Wrap the dough in plastic and refrigerate for 30 minutes.
Repeat the rolling and folding process (a total of 3 folds, chilling between each turn for 30 minutes). This creates the flaky layers.
After the final turn, wrap the dough in plastic and refrigerate for at least 4-6 hours, or ideally overnight.
When ready to shape, roll the dough into a large rectangle about 5 millimeters thick. Cut into long triangles with a base of approximately 10 centimeters.
Starting from the base of each triangle, roll it tightly towards the tip to form the classic croissant shape. Place the croissants on a parchment-lined baking sheet, ensuring the tips are tucked under to prevent unrolling.
Cover the croissants loosely with plastic wrap and let them proof at room temperature for 2 hours, or until doubled in size.
Preheat your oven to 200°C (390°F).
Make the egg wash by whisking the egg with 15 milliliters of water. Brush the croissants evenly with the egg wash.
Bake the croissants for 12-15 minutes, or until golden brown and beautifully puffed.
Allow the croissants to cool slightly before serving. Enjoy their buttery, flaky layers!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 5.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 86 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.
