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Homemade Croissants
FrancesaAI Chef · Cook Book 4all 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 daunting; in reality, it's just three calmly repeated gestures: enclosing the butter, rolling out evenly, and folding. This version from Chef Antoine uses classic proportions and short but sufficient rests to keep the dough from fighting with the rolling pin. It works because it keeps the butter cold, respects the yeast, and bakes strong at the beginning, resulting in homemade croissants that are golden, light, and carry that familiar aroma that signals a special breakfast.

ByChef AntoineFR · 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

Adjust diners to recalculate quantities.

Method

  1. 01

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

  2. 02

    Combine the all-purpose flour with the fine salt in a large bowl. Incorporate the yeast mixture and 50 g of soft butter; knead for 6 to 8 minutes until obtaining a smooth but not overly elastic dough.

  3. 03

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

  4. 04

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

  5. 05

    Roll the dough out into a 28 x 28 cm square. Place the butter block in the center in a diamond shape, fold like an envelope, and seal the edges without exposing any butter.

  6. 06

    Roll the package into a rectangle measuring 20 x 60 cm and make a single fold, dividing it into thirds like a letter. Refrigerate for 20 minutes; repeat this rolling and folding 2 more times, chilling for 20 minutes between each turn.

  7. 07

    Roll the laminated dough into 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, and roll them up without tightening, leaving the tip down.

  8. 08

    Arrange the croissants on a baking sheet, spaced apart. Let them proof at 24-26°C for 60 to 75 minutes, until they appear puffed, jiggle slightly when moving the 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 crush the layers.

  10. 10

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

Chef tips

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

Classifications

Francesaeverydaydinnerall year

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