Traditional Croissant
Ingredients
- 333.3 gWheat flour (sifted)
- 83.3 mlMineral water (cold)
- 83.3 mlWhole milk (cold)
- 40 gWhite sugar
- 6.7 gGray sea salt
- 13.3 gFresh baker's yeast (crumbled)
- 166.7 gUnsalted butter (cold and pliable)
- 0.7 pcEgg (beaten for egg wash)
Method
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.
- 1
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
Flatten the dough into a rectangle, wrap, and chill. The dough must be firm so the butter doesn't leak out during folding.
- 3
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
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
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
Bake at 180°C. The color should be uniform and mahogany. The crust should be dry and sound hollow when tapped.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
