Homemade Croissant

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HOMEMADE CROISSANT

INTRODUCTION

There’s nothing quite like enjoying freshly baked croissant, still warm from the oven, with a good cup of coffee. Although this recipe requires some patience and attention to detail, the result is definitely worth it! The secret to a perfect croissant lies in its flaky layers, a folding technique that creates multiple layers of dough and butter, giving the croissant its signature lightness, airiness, and irresistible crunch.

So, here’s the recipe for making delicious homemade croissant that rival those from the finest bakeries. If you enjoy a little challenge and have some time on your hands, go ahead and treat yourself to this classic French pastry

INGREDIENTS

• • 500 g (4 cups) all-purpose flour
  • 10 g (1 tsp) salt
  • 50 g (¼ cup) sugar
  • 25 g (1 tbsp) fresh yeast (or 7 g / 2 tsp dry yeast)
  • 300 g (1 1/3 cups) cold butter
  • 250 ml (1 cup) water
  • 1 egg (for egg wash)

 PREPARATION

1. 1. Prepare the dough

   • In a large mixing bowl, combine the flour, salt, and sugar.
   • In a small bowl, dissolve the yeast in warm water (not too hot, to avoid killing the yeast).
   • Add the yeast mixture to the dry ingredients and mix until the dough comes together.
   • Knead the dough by hand or with a stand mixer for about 5 to 10 minutes, until smooth and elastic.
   • Cover the dough and let it rest for 1 hour at room temperature, or until it doubles in size.

   2. Prepare the butter

   • While the dough is resting, cut the butter into small cubes and place it between two sheets of parchment paper.
   • Use a rolling pin to pound and roll the butter into a rectangle about 15×20 cm (6×8 inches). Keep it chilled in the refrigerator.

   3. Rolling and folding

   • Once the dough has rested, gently punch it down to release the air and roll it out into a large rectangle (about 40×20 cm / 16×8 inches) on a lightly floured surface.
   • Place the chilled butter in the center of the dough and fold the edges of the dough over the butter to encase it (like an envelope).
   • Roll the dough out into a long rectangle (about 60×20 cm / 24×8 inches). Fold the dough into thirds, as if folding a letter (this technique is known as a “single fold”).
   • Refrigerate the dough for 30 minutes to allow it to chill.

   4. Lamination (multiple folds)

   • Repeat the folding process (rolling and folding into thirds) 2 to 3 times, refrigerating the dough for 30 minutes between each fold.

   5. Shaping the croissants

   • After the final fold, roll the dough out into a large rectangle (about 60×30 cm / 24×12 inches).
   • Cut the dough into triangles (about 10 cm / 4 inches wide at the base).
   • Roll each triangle from the wide end toward the point to form a croissant shape.
   • Place the croissants on a baking sheet lined with parchment paper, spacing them well apart.

   6. Proofing

   • Cover the croissants with a clean kitchen towel and let them rise for 1 to 2 hours, or until they double in size.

   7. Baking

   • Preheat the oven to 200°C (400°F) with convection or to 220°C (425°F) without convection.
   • Beat the egg and brush it onto the croissants for a golden, shiny finish.
   • Bake for 15 to 20 minutes, or until the croissants are golden brown and crisp.

   8. Serving

   • Let the croissants cool slightly before enjoying them, preferably still warm with butter and jam, or simply as they are to savor the delicate layers!

TIPS FOR MAKING THE BEST HOMEMADE CROISSANT

• Keep the butter very cold throughout the process to achieve the perfect flaky layers.
• Be patient with the resting and proofing times they are essential for the final result.