French Croissants Recipe

Instructions

1. 01

   Mix flour, dry yeast, sugar, and salt in the bowl of a stand mixer or a large mixing bowl.

2. 02

   Add cold water and milk, and knead for 5 minutes on low speed until the dough is smooth. Let it rest for 10 minutes.

3. 03

   Next, add the diced butter and knead again for 5 minutes.

4. 04

   Shape the dough into a ball, score a cross on top, cover, and let rise in a warm place for 1 to 2 hours. Then refrigerate for 30 minutes to chill the dough.

5. 05

   Cut the cold butter into cubes. Place them on a sheet of parchment paper in a square shape.

6. 06

   Fold the paper over to form a 8x8 inches (20x20 cm) envelope.

7. 07

   Use a rolling pin to firmly pound and flatten the butter until it fills out the square evenly.

8. 08

   Chill until ready to use.

9. 09

   Lightly flour your work surface, then roll out the dough into a 16x8 inches (40x20 cm) rectangle.

10. 10

    Place the cold butter block in the center.

11. 11

    Fold the sides of the dough over the butter to enclose it completely. Seal the edges well to prevent the butter from escaping.

12. 12

    Rotate the dough a quarter turn (the seam should be vertical), and gently roll it out again into a 24x8 inches (60x20 cm) rectangle, without pressing too hard to avoid breaking the butter.

13. 13

    For the first turn (a double or book fold).

14. 14

    Fold one quarter of the dough toward the center, then the opposite quarter as well.

15. 15

    Fold the whole thing in half like a book.

16. 16

    Rotate the dough 90 degrees, then gently roll it out lengthwise.

17. 17

    Wrap in plastic wrap and rest for 15 minutes in the freezer (or 30 minutes in the fridge).

18. 18

    For the second turn (a single fold), roll the dough into a 16x8 inches (40x20 cm) rectangle.

19. 19

    Fold one-third of the dough toward the center.

20. 20

    Then fold the opposite third over it.

21. 21

    Rotate the dough a quarter turn, and roll it out again into a large rectangle to prepare for cutting the next day. Wrap in plastic wrap, place flat on a baking sheet, and refrigerate overnight.

22. 22

    Remove the dough from the fridge. Lightly flour your surface and roll it out into a neat 12x19 inches (30x48 cm) rectangle. Trim the edges if necessary using a knife or bench scraper.

23. 23

    Cut four strips of 5x12 inches (12x30 cm) across the width. Then slice each strip diagonally to make 8 isosceles triangles.

24. 24

    Adjust the triangles by hand to make them as even as possible.

25. 25

    Roll each triangle from the base to the tip, placing the tip underneath to hold the shape during baking.*

26. 26

    Boil about 4 cups (1 liter) of water in a saucepan. Pour it into a baking dish and place it in a turned-off oven with the door closed to create a warm, humid atmosphere.

27. 27

    Make sure the oven stays between 27–30°C (80–86°F). Once the right temperature is reached, remove the water dish.

28. 28

    Place the croissants on a parchment-lined baking sheet.

29. 29

    Put the tray in the warm, humid oven (turned off) and let rise for 1 to 1.5 hours, until the croissants have doubled in size, but no more.

30. 30

    Remove the tray from the oven, then preheat the oven to 180°C (350°F) for convection baking, or 190–200°C (375–390°F) for a conventional oven.

31. 31

    Mix 1 egg yolk with a little milk.

32. 32

    Gently brush the tops of the croissants with the mixture using a pastry brush. Be careful not to press down or brush the exposed layers, as that can prevent proper rise.

33. 33

    Bake the croissants for 15 to 20 minutes, until nicely golden brown.

34. 34

    Let cool for a few minutes on a wire rack before enjoying.