Description
rench Croissants are classic pastries with flaky and buttery layers. They are soft on the inside and crispy on the outside. This traditional croissant recipe will make homemade pastries that are perfect for breakfast or a special treat.
Ingredients
Units
Scale
- 4 cups all-purpose flour
- 1 cup cold unsalted butter
- 1 cup whole milk, warm
- 1 packet active dry yeast (2 1/4 tsp)
- 1/4 cup white granulated sugar (or honey)
- 1 tsp salt
- 1 egg, beaten (for egg wash)
Instructions
- Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.
- Make the Dough: In a large bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms. Knead the dough for about 5 minutes until smooth. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Butter Block: Place the cold butter between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Chill in the refrigerator until firm but pliable.
- Laminate the Dough: Roll out the dough into a rectangle larger than the butter block. Place the butter block in the center and fold the dough over it, sealing the edges. Roll out the dough into a large rectangle and fold it into thirds like a letter. Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.
- Shape the Croissants: Roll out the laminated dough into a large rectangle about 1/4 inch thick. Cut the dough into triangles. Roll each triangle from the base to the tip, shaping them into croissants. Place on a baking sheet lined with parchment paper.
- Proof the Croissants: Cover the croissants and let them rise in a warm place for about 1-2 hours until doubled in size.
- Bake: Preheat your oven to 375°F (190°C). Brush the croissants with the beaten egg. Bake for about 15-20 minutes until golden brown and flaky.
- Serve: Let the croissants cool slightly before serving. Enjoy warm or at room temperature.
Notes
Chocolate Croissants: Add a piece of dark chocolate to the center of each triangle before rolling to make pain au chocolat.
Savory Croissants: Fill the croissants with ham and cheese for a savory twist.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Bread
- Cuisine: French
Nutrition
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 5g