Description
Learn how to make delicious homemade croissants step-by-step with this easy-to-follow recipe. These flaky pastries are a labor of love but worth every moment when you bite into their buttery layers.
Ingredients
Units
Scale
Dough (détrempe):
- 2 1/4 teaspoons instant yeast or active dry yeast
- 160 g whole milk, lukewarm
- 120 g water
- 470 g all-purpose flour, plus extra for dusting
- 50 g granulated sugar
- 1 1/2 teaspoons salt
- 30 g unsalted butter, room temperature
Butter block (beurrage):
- 250 g unsalted butter, room temperature
- 1 1/2 tbsp all-purpose flour
Egg Wash:
- 1 large egg
Instructions
- Dough Preparation: In a large bowl, combine milk, water, yeast, and sugar. Add flour and salt, mix until a rough dough forms. Knead for about 3 minutes, then add butter and knead until fully incorporated. Refrigerate for at least 2 hours.
- Butter Block: Mix butter with flour. Roll butter into a rectangle, refrigerate until firm.
- Laminating: Roll out dough, encase butter, fold, and refrigerate multiple times.
- Shaping: Roll dough into a rectangle, cut into triangles, roll into croissants. Proof for 2-5 hours.
- Baking: Preheat oven, brush croissants with egg wash, bake for 20-22 minutes until browned.
Nutrition
- Serving Size: 1 croissant
- Calories: Approx. 250
- Sugar: Approx. 5g
- Sodium: Approx. 200mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 45mg
