Authentic Croissant Recipe: Mastering the Art of French Pastry

Embark on a culinary journey to perfect the classic French croissant with this authentic recipe. Making croissants is a rewarding task, especially during the colder months when buttery dough is ideal for handling. This step-by-step guide will help you achieve the perfect lamination required to create those light, flaky layers that make a croissant truly irresistible.

Why you'll love this:

• Complex layers: The meticulous folding and rolling process ensures many delicate layers, providing the quintessential texture that croissants are known for.
• Rich, buttery flavor: Using high quality butter not only improves the flavor but also the texture, resulting in a moist, airy interior and a crispy exterior.
• Versatility: Once mastered, the basic dough can be adapted to include a variety of fillings, from sweet marzipan to savory ham and cheese.

Perfect opportunity: Croissants are perfect for an elegant breakfast, brunch or to accompany your coffee break with luxury. They are also perfect for special occasions like holiday breakfasts or when you want to impress your guests with your baking prowess.

Decorating tips:

• Egg wash for extra shine: Before baking, brush your croissants with egg wash to achieve a golden, shiny finish.
• Sweet or savory fillings: Sprinkle with pearl sugar for a sweet version, or grated cheese for a savory version before the final cooking step.
• Serving suggestions: Serve warm from the oven with jams, honey or fine cheeses for a delicious experience.

Ingredients:

• Dough:
  • 500 g bread flour
  • 50 g sugar
  • 10 g of salt
  • 6 g dry yeast
  • 250 ml of tap water
  • 100 g soft butter, cut into cubes
• Butter layer:
  • 250 g of soft butter
  • 1 tablespoon flour

Instructions:

1. Prepare the dough:
   • In a mixer fitted with a dough hook, combine the flour, yeast, sugar and salt.
   • Gradually add the water and mix on low speed until the mixture is smooth. Add the 100g of diced butter and continue mixing for 5 minutes to form a soft, sticky dough. Scrape down the sides occasionally.
   • Transfer the dough to a floured surface, shape it into a ball without overworking it, and place it in a floured bowl. Cover and let it rest at room temperature for 1 hour, then refrigerate for 2 hours.
2. Prepare the butter layer:
   • Soften the 250 g of butter and mix with a tablespoon of flour to obtain a paste-like consistency.

3. Roll out the dough:
   • Divide the cooled dough into four equal parts. Roll out each part into a 25×25 cm square.
   • Spread one third of the butter mixture over the first layer of dough, top with the second layer of dough and repeat the process, finishing with the fourth layer on top.
   • Wrap in plastic wrap and refrigerate overnight.
4. Shape the croissants:
   • Remove the dough from the refrigerator and let it rest for 20 minutes. Roll it out into a 60 x 30 cm rectangle, fold it in three like a letter, then in two. Refrigerate for 30 minutes.
   • Roll out the dough to 55 x 30 cm, trim the edges and cut out 10 x 30 cm rectangles. Cut each rectangle diagonally to form two triangles.
   • Roll each triangle from the base to the tip to form crescents.
5. Raise and cook:
   • Place on a baking sheet lined with parchment paper, leaving space between each ball. Brush with a mixture of beaten egg and milk.
   • Leave to rise in a turned off oven: rising can take more than three hours in winter.
   • Once the dough has risen, preheat the oven to 200°C in turbo mode, then reduce the temperature to 180°C and bake for 10 minutes. Reduce the temperature to 170°C and bake for another 10 minutes until golden brown.

6. Cool and finish:
   • Remove from oven and allow to cool slightly. Brush with sugar syrup if desired or garnish as desired.

Enjoy your homemade croissants, a testament to your baking skills and a treat for all who taste them!