Flaky Homemade Croissants Recipe with Buttery Layers

Croissant Recipe

Category: Pastries
Yield: 22 pieces

Ingredients

Instructions

1. Prepare the Dough:
   In the bowl of a stand mixer fitted with a hook attachment, combine the 00 flour, Manitoba flour, and crumbled fresh yeast. Turn on the mixer at a low speed, gradually increasing to medium once the ingredients begin to come together. The dough should become elastic and soft, which will take about 5 minutes.

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2. Add Other Ingredients:
   Stop the mixer and add the fresh cream, salt, and sugar. Begin mixing again, first on low speed, then increase to medium speed, kneading the dough for another 8 minutes. The dough should become smooth, elastic, and silky, with the sides of the bowl clean.

3. Let the Dough Rise:
   Remove the dough from the bowl with a dough scraper and form it into a ball. Place it in a large bowl, cover with a cloth, and allow it to rise in a warm, draft-free area (or in a turned-off oven with the light on) for about 2 hours. Alternatively, you can refrigerate it overnight after letting it sit at room temperature for about an hour. This slow rise will make the dough easier to work with.

4. Roll the Dough:
   After the dough has risen, dust your work surface lightly with flour. Turn the dough out onto the surface, dust the top with a little flour, and roll it out gently with a rolling pin into a rectangle about 45×25 cm (18×10 inches).

5. Prepare the Butter:
   Take the butter, which should be soft and pliable (remove it from the fridge 10 minutes before use). Dust the work surface and the butter lightly with flour, then place the butter square in the center of the dough. Fold the sides of the dough over the butter without overlapping, sealing the butter inside.

6. First Fold:
   Prepare a tray lined with plastic wrap. Place the dough on the tray, then fold it into thirds like a letter, folding one end towards the center and then the other. Cover the dough with the wrap and refrigerate it.

7. Second Fold:
   After about 30 minutes, remove the dough from the fridge, dust the surface lightly, and fold it again in the same manner as the first time. Wrap it and refrigerate for another 30 minutes.

8. Third Fold:
   Repeat the folding process one more time. After the third fold, wrap the dough again and refrigerate for at least 2 hours.

9. Shape the Croissants:
   Once the dough has rested, dust your work surface and the dough lightly with flour. Roll it out into a rectangle measuring approximately 40×60 cm (16×24 inches) with the long side horizontal. Using a pizza cutter or sharp knife, cut the dough into two rectangles, each 20×60 cm (8×24 inches).

10. Cut and Shape:
    For each rectangle, make cuts every 10 cm (4 inches) on one side, then make small marks 5 cm (2 inches) apart along the opposite side, indicating where the croissant points will be. Cut out the triangles.

11. Form the Croissants:
    Gently pull and elongate each triangle from the base to form a slightly longer shape, then roll the dough tightly from the wide end to the point. Ensure you roll it tightly, making 3 full turns to form a spiral. Place the rolled croissants on a baking sheet lined with parchment paper, ensuring they are spaced out evenly.

12. Final Rise:
    Allow the croissants to rise in a warm place (like the oven with the light on) for about 1.5 hours, until puffed and nearly doubled in size.

13. Preheat and Prepare for Baking:
    While the croissants are rising, preheat your oven to 200°C (390°F), setting it to convection mode if possible. In a small bowl, whisk together the egg yolks and milk. Using a soft pastry brush, gently brush the croissants with the egg wash.

14. Bake:
    Once the croissants have risen, bake them in the preheated oven for about 25 minutes, or until golden and crisp. Do not open the oven door during baking. Keep an eye on them to ensure they do not over-brown.

15. Enjoy:
    Once baked, remove the croissants from the oven and allow them to cool slightly. Serve warm, and enjoy the buttery, flaky perfection of your homemade croissants!

This croissant recipe offers a delicious, flaky pastry perfect for breakfast or an afternoon treat. The careful steps involved in folding and resting the dough ensure that each bite is light, airy, and full of buttery goodness. Whether served plain or filled with your favorite jam or chocolate, these croissants will impress every time.