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Homemade Croissants
FrancesaAI Chef · Cookbook4all Team

Homemade Croissants

Croissants came to the French table from the Viennese tradition, but Paris gave them their soul: butter, patience, and crispy layers. At home, laminated dough may seem intimidating; in reality, it is three calm repeated gestures: enclosing the butter, rolling evenly, and folding. This version by chef Antoine uses classic proportions and short but sufficient rests so that the dough does not fight with the rolling pin. It works because it keeps the butter cold, respects the yeast, and bakes hot at the start, achieving homemade croissants that are golden, light, and have that familiar aroma that announces a special breakfast.

ByChef Antoine🇫🇷 FR · Francia
Shared by The kitchen of Chef Antoine with the community.Ready to cook, save, and share from your family cookbook.

Prep

235 min

Cook

20 min

Total

255 min

Yield

8 servings

Origin

FR · Francia

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Ingredients

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  • Wheat flour· cold; use a minimal amount for dusting if necessary500 g
  • Whole milk· cold250 ml
  • Purified water· warm, at 30°C30 ml
  • Active dry yeast· 1 standard packet7 g
  • White sugar· white or refined50 g
  • Salt· do not put it directly on the yeast10 g
  • Unsalted butter· 50 g softened for the dough and 250 g cold for laminating300 g
  • Egg· beaten for brushing1 piece

Method

  1. 01

    Mix the warm water at 30°C with the instant dry yeast and sugar; let it rest for 5 minutes, until it looks slightly frothy, and add the cold milk.

  2. 02

    Combine the wheat flour with the fine salt in a large bowl. Incorporate the yeast mixture and 50 g of softened butter; knead for 6 to 8 minutes, until obtaining a smooth dough but not too elastic.

  3. 03

    Shape the dough into a rectangle, wrap it, and refrigerate for 35 minutes at 4°C, until firm to the touch and not shrinking when gently pressed.

  4. 04

    Place the remaining 250 g of cold butter between two sheets of parchment paper and flatten it into a square of 18 x 18 cm. Refrigerate for 15 minutes, until cold but flexible, not brittle.

  5. 05

    Roll out the dough into a square of 28 x 28 cm. Place the block of butter in the center in the shape of a diamond, enclose it like an envelope, and seal the joints without leaving any butter exposed.

  6. 06

    Roll the package out to a rectangle of 20 x 60 cm and make a single fold, in thirds, like a letter. Refrigerate for 20 minutes; repeat this rolling and folding 2 more times, cooling for 20 minutes between each turn.

  7. 07

    Roll out the laminated dough to a rectangle of 25 x 60 cm and about 4 mm thick. Trim irregular edges, cut 8 long triangles, make a small notch at the base of each one, and roll up without tightening, leaving the tip down.

  8. 08

    Arrange the croissants on a baking sheet, separated. Let them proof at 24-26°C for 60 to 75 minutes, until they look puffed, slightly wobble when moving the baking sheet, and the layers are distinguishable.

  9. 09

    Preheat the oven to 200°C for 15 minutes. Brush the croissants with the beaten egg, being careful not to compress the layers.

  10. 10

    Bake at 200°C for 10 minutes; lower to 180°C and bake 8 to 10 minutes more, until deeply golden, crispy at the edges, and sounding hollow when lifting the base. Cool for 10 minutes before serving.

Chef tips

  • If your kitchen is very hot, refrigerate the dough for an extra 10 minutes each time the butter feels greasy or starts to leak.
  • Don’t force the rolling pin: if the dough shrinks, let it rest for 10 minutes in the fridge, and continue; this way, you maintain clean layers.
  • You can substitute whole milk for semi-skimmed milk, but the flavor will be less round and the crumb a bit drier.
  • Store the baked croissants for 1 day at room temperature in a paper bag; reheat for 5 minutes at 170°C to regain the crispiness.

Classifications

Francesaeverydaydinnerall year

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