Classic French Butter Croissants
Flaky, buttery, and delicately crisp—croissants are the epitome of French pastry craftsmanship. This recipe captures the traditional Viennoiserie method, resulting in light, airy layers and a rich, tender crumb. Perfect for a leisurely weekend breakfast or an elegant addition to a brunch spread, these croissants celebrate the artistry of slow fermentation and lamination.
Equipment
- Stand mixer with dough hook
- Rolling Pin
- Baking sheet
- Parchment paper
- Ruler
- Plastic wrap
- Pastry brush
Ingredients
For the Dough:
- 4 cups all-purpose flour preferably unbleached, high-protein
- ½ cup warm water about 110°F
- ½ cup whole milk warmed to 110°F
- ¼ cup granulated sugar
- 1 tbsp active dry yeast freshly opened
- 1 ¼ tsp kosher salt
- 3 tbsp unsalted butter softened
For the Butter Block (Beurrage):
- 1 cup unsalted European-style butter high butterfat, cold
For the Egg Wash:
- 1 large egg beaten
- 1 tbsp whole milk for brushing
Instructions
- Bloom the Yeast: In a small bowl, mix warm water and milk with sugar. Sprinkle yeast over mixture, let sit 5–10 minutes until frothy.
- Mix the Dough: In a stand mixer with a dough hook, combine flour, salt, and yeast mixture. Mix until dough forms. Add softened butter and knead 5–7 minutes on medium speed until smooth.
- Rest the Dough: Shape dough into a disk, wrap in plastic, and refrigerate for 1 hour.
- Prepare the Butter Block: Place butter between two sheets of parchment. Pound and roll into a 6x6 inch square. Refrigerate while dough rests.
- Enclose the Butter: Roll dough into a 10x10 inch square. Place butter block diagonally in center. Fold corners over butter like an envelope. Seal edges.
- Laminate the Dough: Roll dough into a 20x10 inch rectangle. Fold in thirds (letter fold). Wrap and chill 1 hour. Repeat the roll-and-fold process twice more, chilling 1 hour each time.
- Final Roll and Shaping: Roll dough to 20x10 inches. Trim edges. Cut into 6-inch wide triangles. Gently stretch base and roll into croissant from base to tip. Tuck tip under. Place on parchment-lined tray.
- Final Proof: Cover croissants loosely with plastic. Let proof in a warm, draft-free area 2 hours, until doubled and jiggles slightly when nudged.
- Egg Wash and Bake: Preheat oven to 375°F (190°C). Mix beaten egg with milk. Brush croissants gently. Bake 18–20 minutes until deep golden brown and crisp.
Notes
- Use high-butterfat European butter for better lamination.
- Chill everything between folds—it ensures layers stay distinct.
- For sweeter croissants, add a strip of dark chocolate before rolling or fill with almond paste after baking.
Nutrition
Calories: 342kcalCarbohydrates: 37gProtein: 6gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 256mgPotassium: 76mgFiber: 1gSugar: 5gVitamin A: 602IUVitamin C: 0.001mgCalcium: 29mgIron: 2mg
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