Homemade Croissants from a French Bakery Recipe
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
6
Description
Homemade croissants from a recipe inspired by a French bakery.
Ingredients
- Wheat Flour - 15.9 oz
- Sugar - 2.1 oz
- Chicken Egg - 2 pieces
- Dry yeast - 0.3 oz
- Butter - 6.3 oz
- Safflower Oil - 0 fl oz
- Rock Salt - 0.2 oz
Step by Step guide
Step 1
Dissolve the yeast in 150 ml of warm water, let it sit for 10 minutes, then stir.
Step 2
Sift the flour and pour it into a deep bowl. Rub 30 g of butter with your hands and mix it with the flour. Add 1 egg, sugar, 0.5 teaspoons of salt, and yeast, and knead the mixture into a smooth, elastic dough (knead for 10–15 minutes).
Step 3
Dust the countertop with flour, roll out the dough into a rectangle measuring 50x20 cm. Soften the remaining butter and divide it into 3 parts. Spread 1/3 of the butter over 2/3 of the dough's surface using the back of a tablespoon, leaving a 2–3 cm border from the edges of the dough (the butter should not completely melt, but should remain in small clumps).
Step 4
Fold the ungreased surface over half of the greased surface, then cover it with the remaining greased surface. You will create a three-layered rectangle measuring approximately 17x20 cm. Seal the edges of the dough well with your hands to prevent the butter from leaking out during the subsequent rolling of the dough.
Step 5
Rotate the dough 90 degrees to the right and roll it out again into a rectangle measuring 50x20 cm. Carefully transfer the dough onto a sheet of parchment paper (or baking paper), cover it with a second sheet, fold it in half, cover it with a towel, and place it in the refrigerator for 30 minutes. After the specified time, transfer the dough to a floured surface.
Step 6
Repeat the previous procedure completely 2 more times. Then repeat the previous procedure 3 more times, but without oil this time. Only place the dough in the refrigerator after the third repetition.
Step 7
Roll the dough into a rectangle measuring 52x30 cm, cover it with a towel, and let it rest for 10 minutes. Then, cut the dough in half lengthwise and cut each piece into 8 triangles with a base of 13 cm.
Step 8
Roll the triangles into croissants and place them tip-side down on a baking sheet greased with vegetable oil, shaping them into a crescent. Leave a minimum distance of 5 cm between the croissants.
Step 9
Brush the croissants with egg and let them rise for 40 minutes (preferably in a cupboard or a cold oven to avoid drafts, otherwise the croissants may dry out).
Step 10
Preheat the oven to 428°F. Bake the croissants for 15–20 minutes.
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