Classic French Croissant Baking Tutorial
making classic French croissants at home requires
time and attention to detail but the results are
worth it here’s a stepbystep tutorial ingredients
300 ml cold water teaspoon sing active dry yeast
450 allpurpose flour plus extra for dusting 50
granulated sugar 2 teaspoon salt 285 unsalted
butter cold instructions activate the yeast in a
small bowl mix the cold water and yeast let it sit
for about 5 minutes until the yeast is activated
and becomes frothy prepare the dough in a large
mixing bowl combine the flour sugar and salt make
a well in the center and pour in the yeast mixture
mix until a dough forms knead the dough transfer
the dough to a flowed surface and knead it for
about 5 10 minutes until it becomes smooth and
elastic shape it into a ball cover with plastic
wrap and refrigerate for 30 minutes prepare the
butter block while the dough is chilling place
the cold butter between two sheets of parchment
paper using a rolling pin pound the butter to
flatten it into a rectangle about 1 2 in thick
trim the edges to form a neat rectangle place
the butter Block in the refrigerator to chill for
15 minutes laminate the dough on a flowed surface
roll out the chilled dough into a rectangle about
1/ 14 in thick place the chilled butter Block in
the center of the dough and fold the dough over
the butter sealing the edges tightly roll out
the dough into a long rectangle then fold it into
thirds like a letter first turn rotate the dough
90° so that the folded Edge is on your left roll
out the dough again into a long rectangle and
fold it into thirds wrap the dough in plastic wrap
and refrigerate for 30 minutes second turn repeat
the rolling and folding process two more times
chilling the dough for 30 minutes between each
turn this completes a total of three turns shape
the croissants after the final chilling roll out
the dough into a large rectangle about a/4 inch
thick using a sharp knife or pizza cutter cut the
dough into triangles start from the wide end roll
each triangle into a croissant shape proof the
croissants place the shaped croissant on a baking
sheet lined with parchment paper leaving space
between them cover Loosely with plastic wrap and
let them rise at room temperature for 1 2 hours or
until doubled in size bake the croissants preheat
the oven to 400 brush the Risen croissance with an
egg wash one beaten egg mixed with a tablespoon of
water bake for 15 20 minutes or until golden brown
and puffed upol and serve let the croissance cool
on a wire rack for a few minutes before serving
enjoy your homemade classic French croissant
warm with butter or your favorite Jam making
croissant from scratch takes practice so don’t
be discouraged if your first batch isn’t perfect
with time and experience you’ll Master the art
of making these flaky buttery pastries at home