Homemade Authentic French Croissants Recipe

Mastering a croissant at home is the ultimate baking achievement. This french croissant recipe is a bit of a beast, but don’t be scared! Even if if it’s your first time making croissants, if you follow the recipe closely and use the right ingredients I promise, with a bit of practice you can make those classic french croissants you get in a boulangerie! These homemade croissants have a beautiful flavour, shape and honeycomb structure. Good flour and butter make a huge difference here.

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this is quason 101 and today I want to
show you how to make a beautiful hand
laminated quason at home I’m going to
take you through the recipe step by step
show you why the ingredients are so
important and the tips and tricks that
I’ve learned along the way the
ingredients for the Dron or the dose
we’ve got flour sugar salt butter fresh
yeast milk honey and water you can by
all means use instant yeast but I prefer
fresh yeast from a flavor perspective
and the results that I get then the milk
and the water need to be at the right
temperature we’re going to talk about
that later so we’re going to add all of
our ingredients into a standand mixer
I’ve got this beautiful sun mix spiral
St mixer you can obviously use a regular
stand mixer we’re going to add the dry
ingredients on top of the wet the wet
ingredients are at the right temperature
then the yeast and the butter we’re
going to mix on a low speed for 7
minutes then increase the speed just a
little bit mix for another 7 minutes
then we ramp it up one more time for the
final minute until we have a dough
temperature of around 24° C we’re going
to knead it very gently on the surface
until it’s nice and smooth and just
check that window pane to make sure that
we’ve developed enough gluten and then
we just cover this dough let it rest at
room temperature when the dough has
rested we’re just going to gently roll
it out into a rough rectangle wrap this
dough up now we’re going to chill it for
12 hours in the fridge the best thing to
do is actually to make this at night so
then when you come back in the morning
it’s ready to laminate now we need to
talk about ingredients and two very
important ones flour and butter now
flour is important because it gives
strength and elasticity to a dough but
also Flavor now personally I like to use
French flour okay people use different
blends of flour but I like a French T45
flour because of the flavor it gives but
also how nice it is to roll so i’ get
yourself a good french flour now when it
comes to butter I cannot stress enough
how much of an improvement you will see
in your Quant making skills if you
invest in a professional laminating
butter now this is from a brand called
isy and the reason it’s so good is not
only does it taste better it’s higher
fat percentage but it has a higher
plasticity and this means it’s very
flexible even when it’s cold and that
makes it so much easier to roll your
cants compared to a supermarket butter
which has a higher water content which
means it’s more like to shatter when you
are rolling out so I guarantee you’ll
see drastic improvement in your CET
making skills if you invest in a
laminating butter now I understand if
you can’t get your hands on that so
we’re going to cheat this ever so SL if
you can’t get it and that’s by using
regular Supermarket butter and a little
bit of flour we’re going to beat that
together to form a nice paste and what
we’re doing by adding that flour is kind
of cheating that plasticity ever so
slightly now we’re going to take that
paste and we’re going to draw onto a
piece of parchment paper a 17x 20 cm
square we’re going to add that butter
into the center then fold the edges over
the top and use a rolling pin to roll it
into a nice tight Square this going to
give us a beautiful block that we can
roll later and add into our dough it’s
going to be a perfect thickness and it’s
going to make the whole process a lot
easier we’re going to chill that ideally
overnight before we start we need to
make sure the dough and the butter at
the right temperature the dough needs to
be around 4° C straight out the fridge
and the butter slightly warm up 11 to
12° C we take the butter and we place it
into the center of the dough we wrap the
dough around the butter and seal it in
the middle then we’ve got these
overlapping edges here which we’re going
to cut with a sharp knife or a box Cut
to relieve the tension which is going to
make it much easier to roll we roll the
dough to give it some width then turn it
90° so that seam is vertical and in line
with our body and we roll it into a nice
long rectangle about 5 mm thick now you
will have a few Shaggy ends here which
is fine what we can do is just trim
these off with a box cutter and then
we’re going to perform our first single
turn what we’ also call a single fold so
we take one/ third of the dough we fold
it up and we take the second third of
the dough and we fold that over the top
we’re going to chill that in the freezer
then the fridge and once it’s chilled we
can use a box cutter again to cut those
edges and relief the tension roll it to
give it some width turn it 90° so the
seams are vertical and in line with our
body we roll it into a long rectangle
trim off any Shaggy ends before
performing our second single fold once
you’ve completed your second single fold
we’re going to chill that D and complete
one more single fold that will give us a
total of three single folds now the type
of folds you do either double or single
and the combination of those really is
up to you personal preference for me I
like three single folds once you have
done all those folds we’re going to
chill the dough before rolling out again
when it comes to shaping these I
like to do a c it’s 33x 8 cm after a lot
of testing and that means that we need
to roll the dough into a rectangle
that’s kind of roughly 38 cm tall and 3
and 1/2 mm thick then we’re going to
trim it down to size to that 33 cm di
mentioned we’re going to make incisions
along the bottom of the dough about 8 cm
wide which is the width of the base of
our Quant we’re going to use a ruler to
join up these marks cutting them to
create the perfect triangle shape and
now we need to roll them into this
classic Quant shape and I’ll be honest
this is a little bit difficult with a
giant tripod in your face but I tried my
best and you’re just going to gently
stretch the dough out with your hands
and then starting from the base roll the
dough up on itself and then make sure
that little tail that you have at the
end press the dough quite firmly into
the base and that will kind of seal it
and you’ll be left with your nice rolled
quason once we’ve rolled them it is time
to prove now what I like to do is
actually put the trays in the oven
obviously with it turned off and then
just take a small amount of boiling
water a couple tablespoons put that in
the bottom corner then we change that
boiling water every 45 minutes and I
would say about 3 hours later have a
look at our cant so you can see they’re
nice and fat very jiggly if you give the
tray a shape they should wobble now
we’re going to leave these at room
temperature for about 10 minutes to form
a skin before we egg wash it in the
meantime we’ll preheat the oven it is
time to eggwash the Quant we’ve got egg
yolks egg whites and cream we blend it
together and then you just want to use a
pastry brush to gently brush this over
the quants but if you really want to
take this to the next level right you
get yourself a fence paint spray like
this and you pull the egg wash in there
and you spray it over the cant this is
going to give you a much more even
coverage uh to your Quon and even color
as it bakes so I actually prefer to do
this this is my method spray arm and
they go into the oven to bake when they
finished baking I mean just wow
beautiful these are baked really nice a
even golden color they’re flaky they’re
buttery and when you do cut into them
you get that honeycomb structure that
you have been searching for with your
homemade cants and there you have your
cant now for a hand laminated cant
you’ve made at home with no professional
proving you are laughing tastes
incredible looks amazing okay and the
great thing about this is this is the
exact same base recipe you would use to
make a pan of chakola or a cruffin or a
panu okay so once you’ve mastered the
cant you can open up your cant world I
really hope you guys enjoyed it any
questions just let me know the full
recipe is on my website just hit that
link in my bio