Description
Indulge in the exquisite taste of homemade croissants with The French Croissant Recipe by Cédric Grolet. This recipe transforms your kitchen into a Parisian bakery, offering warm, flaky pastries that are perfect for breakfast, brunch, or a delightful afternoon treat. With layers of buttery goodness that melt in your mouth, these croissants will impress friends and family alike. Whether enjoyed plain or filled with sweet chocolate, almond paste, or your favorite jams, every bite is a celebration of classic French pastry-making. Follow this straightforward guide to create these elegant delights at home and experience the joy of baking your own pastries.
Ingredients
- 1 kg all-purpose flour
- 420 g water
- 50 g eggs (1 large egg)
- 45 g fresh yeast
- 18 g salt
- 100 g granulated sugar
- 20 g honey
- 70 g butter
- 400 g dry butter (beurre de tourage)
- 55 g egg yolks
- 30 g heavy cream
Instructions
- In a stand mixer, combine flour, water, eggs, yeast, salt, sugar, and honey. Knead until smooth (5-7 minutes).
- Cover dough and let rest (30-45 minutes) until slightly risen.
- Flatten soft butter between parchment paper to form a rectangle; chill.
- Roll out dough into a rectangle; place chilled butter in the center and fold dough over it.
- Roll out again and fold into thirds; refrigerate for 30 minutes.
- Repeat rolling and folding two more times.
- Roll out to half an inch thick; cut triangles and roll into croissants.
- Place on baking sheet and let rise until doubled in size (about an hour).
- Preheat oven to 200°C (390°F). Brush with egg wash and bake for about 15 minutes until golden brown.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (80g)
- Calories: 273
- Sugar: 4g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Experiment with fillings like chocolate or fruit preserves for added flavor. Ensure your yeast is fresh for optimal rising.