Traditional Croissant

An amber crust that crackles under pressure, revealing airy layers and a melting interior. The intense scent of warm butter and leavened dough fills the kitchen.

• Prep time: 90 min
• Cook time: 20 min
• Difficulty: Hard
• Calories: 673
• Protein: 10 g
• Carbs: 73 g
• Fat: 37 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 83.3 ml Mineral water ( cold )
• 83.3 ml Whole milk ( cold )
• 40 g White sugar
• 6.7 g Gray sea salt
• 13.3 g Fresh baker's yeast ( crumbled )
• 166.7 g Minimum butter sweet ( cold and pliable )
• 0.7 piece Egg ( beaten for egg wash )

Instructions

1. The dough base

   Mix flour, milk, water, sugar, salt, and crumbled yeast. Knead until the dough is smooth and slaps against the sides of the bowl. It should be elastic without sticking to your fingers.

2. Cold rest

   Flatten the dough into a rectangle, wrap, and chill. The dough must be firm so the butter doesn't leak out during folding.

3. Butter and folding

   Enclose the flattened cold butter in the center of the dough. Perform a single turn and a double turn, keeping the edges straight. You can see the layers of fat and dough stacking up.

4. Shaping

   Roll the dough to 3mm thickness. Cut out long triangles and roll from the base to the tip without over-tightening. The tip should end up underneath the croissant.

5. The proof

   Brush with beaten egg. Let proof in a warm room. The croissants should double in size and wobble like a custard when the tray is moved.

6. Baking

   Bake at 180°C. The color should be uniform and mahogany. The crust should be dry and sound hollow when tapped.

Chef's tips

• The secret is temperature: the dough and the butter must have the same consistency.
• Do not overwork the dough once the butter is incorporated to keep the layers clean.
• If the dough resists and shrinks back, let it rest for 15 minutes in the fridge before continuing.

Storage

Store in a paper bag at room temperature for 24 hours. For longer storage, freeze baked croissants and reheat for 5 minutes in a hot oven.