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Les Croissants

Writer's picture: AntonAnton

Updated: May 7, 2020

5h-Incredible croissants. Nothing can describe the pride you feel when biting into this buttery beauty that you made. Bon appétit, chef!



Making your own croissants can seem very hard, but I managed to do it without having clear instructions. If you take the time to prepare them well, your croissants will be delicious! Eating your own croissants is the best way to start your day, trust me on this!


Ingredients:

500 grams of flour

50 grams of sugar

10 grams of salt

125 grams of water

125 grams of whole milk (I used a mix of 50 grams of cream and 75 grams of 2% milk)

10 grams of dry yeast (or 20 grams of fresh yeast)

350 grams of unsalted butter

1 egg

2 tbsp of water


The very detailed video:



Step by Step Guide to Making your Croissants:


1. Making your pâton

Combine the warm water (test temperature with your finger), the milk, and the yeast

Stir well and let it sit for 10 minutes


In a late bowl, combine the flour, the sugar, and the salt (the dry elements of your dough)

Stir to have a homogeneous mix


After 10 minutes have passed, add your water/milk/yeast mixture to the dry elements

Stir with your fingers or a wooden spoon until you have incorporated all of the flour

Dump your dough on a work surface that you have "fleurer" (spread with flour)

Knead your dough until it is smooth and a bit more elastic (the more it is elastic the easier it will be after so take your time with this)


With a sharp knife, score your dough in a "+" shape (you want the cut to be deep of about 2/3 the thickness of your dough)

Place your dough in a bowl and cover with a humid rag


Place in the oven with the oven light on (and no heat at all!) for an hour

After this hour has passed, place your bowl into your fridge for another hour


2. 1er tour (the beginning of the croissant magic)

Roll out your dough in a cross shape (this is why you scored your dough earlier)

Ideally, you want the interaction of the cross to be 4 times thicker than the extremities (this is a bit hard, just try to make it thicker)

Measure the size of your intersection


You are now going to cut your butter in about 1cm thick slices to form a square of the size of your intersection (even if the intersection is not perfectly square, don't worry!)

Place the butter in a plastic wrap and hit it/ roll it with a rolling pin to form a uniform square of butter


Place your square of butter on the intersection and cover it with the extremities

You want to completely cover the butter with dough. Completely!


Now, roll out the dough/butter/dough sandwich to form a wide band of deliciously buttery dough (do not eat it right now though!)


You are now going to perform a turn.

In total, you will perform two turns and these turns will create the multiple layers that are characteristic of croissants.


For the first turn:

fold one extremity of the band to the middle of the band

fold the other to the middle so that it touches the other fold

fold this in half (along the middle where the two folds meet)


Cover in plastic wrap and place in your oven with the light on for 15 minutes


2. 2ème tour (continuing to create layers of butter & dough)

Flour your work surface and roll out your dough in a wide band

You want to be very careful here because if the intersection of your cross wasn't thick enough, the butter can go through the dough. If it does, don't worry. Your croissants are still going to be delicious! Just flour the spot where the butter went through to avoid creating a gigantic mess.


Once rolled out, you are going to make the 2nd turn:

Fold one extremity of the band to 2/3 of the band

Fold the other extremity on top of the first fold


Cover your "pâton" (dough) in plastic wrap

Reserve in the oven with the light on for 15 minutes


3. Shaping and proofing your Croissants

Roll out your dough until it is about 4 mm thick (0,15 inch)

Cut out rectangles of 25*10 (you played Tetris, try to have the most of it!)

Cut each of these bands in 2 triangles (along the diagonal of the rectangle)

Now roll your triangles starting from the longest side until the "pointy part"


Side Note: to make chocolate croissant, you can just make a bit smaller band and roll them with chocolate in them (put the chocolate, roll one, put more chocolate, finish rolling)


You're now very very close to the end. Congrats!

Just prepare an egg wash by whisking one egg and 2tbsp of water

With a kitchen brush, coat your beautiful croissants in egg wash (don't put too much, just brush it on the croissants)



Place your croissants on a rack laid with parchment paper or silkpat and let them rise in the oven with the light on until they have doubled in size


4. Cooking your croissants!!

Preheat your oven to 395°F or 200°C


Cook your croissants for 15 minutes or until golden brown


ENJOY!


Congratulations! You are now a French baker (or close to being one ;))!


Just enjoy these delicious croissants, cut one in half when it's still hot and enjoy!

The buttery smell, the sugary and buttery taste, and the crispiness!



These are real beauties and I hope that you enjoyed making them with me!



Passionately yours,

Anton


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