Servings: pcs.
Croissant
The airy and buttery classic croissant is a true breakfast delicacy. Mastering the art of baking the perfect croissant requires patience and precision, but the result is undeniably worth it. This recipe guides you through the steps to create layers upon layers of delightful pastry joy.
Equipment
- 1 Oven
- 1 Baking Tray
- 1 Rolling Pin
- 1 Stand Mixer
Ingredients
- 480 gram Cold wheat flour
- 75 gram Sugar
- 30 gram Yeast
- 10 gram Salt
- 50 gram Egg
- 110 gram Whole Milk
- 86 gram Water
- 50 gram Browned butter can be omitted and replaced with regular butter
- 375 gram Butter e.g. Roll butter, 5-10°C
Instructions
Browned butter
- Start with browning your butter:
- Place the butter in a pan/pot (preferably with a thick bottom).
- Heat it up on medium heat 7 out of 14 on my stove.
- Do not stir. As the butter melts, the whey will settle (sink to the bottom).
- Turn up the heat once the butter has melted (11 out of 14 on my stove).
- Stir every two minutes. It should bubble up to develop the good nutty flavor and aroma, but the temperature should not be too high – it will give a burnt taste to your browned butter.
- It is now ready for use. Let it cool slightly before using.
Dough
- Start by dissolving the yeast in a mixture of cold water and milk.
- Add wheat flour, sugar, salt, egg, and the browned butter to the yeast mixture. Mix on the lowest speed for 5 minutes with a mixer.
- Increase the speed to the highest setting and mix for an additional 2 minutes.
- Place the dough in the freezer for about 10 minutes to ensure it remains cold.
Folding
- Roll out the roll butter between two pieces of baking paper to a thickness of about 1 cm and place it in the freezer while the dough cools.
- Roll out the dough on a lightly floured surface and place the cooled butter on the dough. Fold the dough over the butter so it is completely covered.
- Roll out the dough to a rectangle and then fold it into three layers. Repeat this process three times with cooling periods in the freezer between each folding.
- After the final folding, roll the dough out to a thickness of 4 mm. Cut the dough into croissants 10 x 22 cm (you can also make pain au chocolat with some of them, they are 8 x 15 cm).
- Let the croissants rise on the counter for about 1½-2 hours.
Baking
- Brush the risen croissants with a beaten egg, and bake them at 190°C for 13-15 minutes after adding steam to the oven when inserting.
- Let the croissants cool on a rack to ensure they retain their crispness.
Notes
For the best flavor and texture, make sure all your ingredients are as cold as possible during the process. This helps ensure that the butter does not melt into the dough too early, which is key to creating the perfect layers.
Step 1) Take the croissants out the night before and let them thaw in the refrigerator.
Step 2) Let them rise for 1-2 hours at room temperature.
Step 3) Bake them at 200°C with convection for 10 minutes.
Croissants from Frozen:
If not all croissants are to be used immediately, they are perfect for the freezer. Wrap them individually in parchment paper so they do not freeze together.Step 1) Take the croissants out the night before and let them thaw in the refrigerator.
Step 2) Let them rise for 1-2 hours at room temperature.
Step 3) Bake them at 200°C with convection for 10 minutes.