Ingredients
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- 4 cups unbleached all-purpose flour (500g)
- ¼ cup granulated sugar (50g)
- 2 tsp fine sea salt (10g)
- 2 ¼ tsp active dry yeast (7g)
- 1 ¼ cups cold whole milk (300ml)
- 1 ¼ cups European cultured butter block (280g), 82% butterfat minimum
- 1 large egg beaten with 1 tbsp milk for egg wash
Step-by-Step Instructions
Mix and Chill Détrempe
Mix flour, sugar, salt, yeast, and cold milk into a firm dough ball. Flatten into a rectangle, wrap tightly in plastic, and chill in refrigerator for 4 hours or overnight.
Prepare Butter Block
Pound chilled European butter between parchment paper sheets into a 7x7-inch flat square block with pliable consistency matching the chilled dough.
Laminate Dough
Roll détrempe to 11x11 inches. Encase the butter block diamond-style, seal edges, and perform three consecutive letter-folds with 30-minute refrigerator rests between each fold.
Shape, Proof, and Bake
Roll dough to 4mm thickness, cut elongated triangles, and gently roll from base to tip into crescent crescents. Proof at 76°F (24°C) for 2 hours until wobbling like jelly. Brush with egg wash and bake at 400°F (200°C) for 18 to 20 minutes until deeply bronzed.
Sensory Doneness Verification
Croissants feel ultra-light when lifted and crackle audibly with multiple shattered crisp buttery flakes upon biting.
Troubleshooting & Testing Notes
Proofing temperature was too warm (exceeded 80°F / 27°C) which melted the butter layers before baking began.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- Heavy French rolling pin
- Pizza cutter or chef knife
- Baking sheets
- Parchment paper
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