Description
Experience the exquisite delight of freshly baked French croissants right in your kitchen! This homemade croissant recipe captures the flaky, buttery texture that defines classic Parisian pastries. With a unique lamination technique, these croissants feature mesmerizing layers that will impress at any brunch or breakfast gathering. Customize them with your favorite fillings like chocolate or almond paste for an added twist. Perfect for indulging yourself or sharing with friends, these golden treats are sure to transport you to a charming café in Paris.
Ingredients
Scale
- 18 oz all-purpose flour (just over 4 cups)
- ¼ cup + 1 Tbsp granulated sugar
- 2½ tsp fine sea salt
- 1 Tbsp + ½ tsp instant yeast
- ½ cup + 2 Tbsp cold water
- ½ cup + 2 Tbsp cold whole milk
- 3 Tbsp unsalted butter, softened
- 1¼ cups cold unsalted butter
- 1 large egg
- 1 egg yolk
- Pinch of salt
Instructions
- In a stand mixer bowl, whisk together flour, sugar, salt, and instant yeast. Add cold water, cold milk, and softened butter; mix until a smooth dough forms. Cover and let rise until nearly doubled (about 1½ to 2 hours).
- Shape the dough into a square and refrigerate for another hour or two.
- Prepare the butter block by slicing cold butter into slabs and flattening it between parchment paper into a square.
- Encase the butter in the dough and roll it out into a rectangle. Fold and chill multiple times to create layers.
- Cut triangles from the rolled dough and shape them into croissants.
- Proof at room temperature until puffed (1 to 2 hours).
- Bake in a preheated oven at 425°F until golden brown.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (70g)
- Calories: 250
- Sugar: 5g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Use European-style butter for optimal flavor. Experiment with different fillings to personalize your croissants. Be patient during proofing for best results.