Classic French croissant recipe
With this recipe we want to give you the exact directions on how we go about making classic French croissants. The recipe is an adaptation from the recipe for Classic Croissants by Jeffrey Hamelman. We started out largely following the instructions for his recipe, changed everything to our beloved metric system and found out some worthwhile croissant knowledge of our own along the way. Hopefully enough to justify sharing it all with you and inspiring you to give croissant baking a shot yourself.
Author: Weekendbakery/Photo credit to weekendbakery.com
Ingredients
- 500 g French Type 55 flour or unbleached all-purpose flour / plain flour (extra for dusting)
- 140 g water
- 140 g whole milk (you can take it straight from the fridge)
- 55 g sugar
- 40 g soft unsalted butter
- 11 g instant yeast
- 12 g salt
- Other ingredients
- makes 15
- 280 g cold unsalted butter for laminating
- 1 egg + 1 tsp water for the egg wash
Instructions
- Day 1 – Make initial dough
- h – Knead for 3 minutes and store in fridge for 12 hours
- Day 2 – Laminate the dough
- h – Make butter slab and refrigerate till needed
- h – Roll dough disc into square
- h – Seal butter in dough
- h – Roll out to 20 cm x 60 cm and fold
- Refrigerate 30 minutes
- h – Rotate 90 degrees
- Roll out to 20 cm x 60 cm and fold
- Refrigerate 30 minutes
- h – Rotate 90 degrees
- Roll out to 20 cm x 60 cm and fold
- h – Refrigerate until day 3
- Day 3 – Dividing, Shaping, proofing and baking
- h – Roll out to 20 cm x 110 cm – part 1
- h – Often needed! Take 20 min. fridge time if length not in one go
- h – Roll out to 20 cm x 110 cm – part 2
- h – Divide and shape the croissants
- h – First coat of egg wash
- h – Proof to perfection (indication 2 hours)
- h – Second coat of egg wash
- h – Bake for 15-18 minutes
- h – Ready!
