This is another recipe that I discovered after I’d been using Paul Hollywood’s recipe, and I understood that this was it! This is the recipe I’ve been looking for! Give it a try! 🙂
You will need 3 days to make your croissants. However, the whole process of preparing and laminating the dough is quite easy.
500 g (17.6 oz) flour
140 g (4.9 oz) water
140 g (4.9 oz) milk
40 g (1.4 oz) soft unsalted butter
55 g (1.9 oz) sugar
11 g (0.38 oz) instant yeast
12 g (0.4 oz) salt
- Mix all the ingredients in a stand mixer for about 3 min, just to make sure that it’s all well-incorporated.
- Make a square shape out of the dough and put it on a flat plate. Cover with some cling film and keep it in the fridge till next day.
- Make a 15cm x 15cm (5.9in x 5.9in) square out of 280 g unsalted cold (straight from the fridge) butter, about 1.5 cm thick. I put it between two baking parchment sheets and roll till it’s about 17cm x 17cm (6.69in x 6.69in).
- Roll the dough in a 30cm x 30 cm (11.8in x 11.8in) square.
- Place it like a diamond.
- Put the butter in the middle, seal the butter inside like a letter by folding the corners of the dough over the butter and pinching them slightly together.
- Use a little bit of flour over the “letter” and on the working surface.
- Start rolling the dough gently till you get a 20cm x 60cm rectangle (7.8in x 23.6in).
- Fold the bottom 1/3 over itself and then the top of the dough over the rest.
- Put the folded dough under some cling film and keep it in the fridge for 30 min.
- After 30 min, repeat the rolling and folding and place the dough in the fridge again for 30 min.
- After that, repeat the rolling and folding again and put the dough in the fridge till next day.
- On a lightly floured surface roll the dough till you get a 20cm x 110cm (7.8in x 43.3in) rectangle – it’s important to be gentle with the dough at this stage. It helps to lift it up from time to time and use a little bit of flour.
- Cut the ugly edges off so you get about 100 cm long rectangle (39.3in).
- Leave some slight cuts on the top side of the rectangle measuring 12.5cm (4.9cm) between each cut (you should get 7 cuts on the top side of the dough altogether).
- On the bottom side, measure 6.25cm (2.46in) and mark it; then leave some more cuts 12.5cm (4.9in) from one another (you’ll have about 8 cuts).
- Now connect the bottom and the top cuts by cutting through the dough, then divide every cut in two by connecting their bottom left corner with the top right corner.
- Now take one triangle, roll it out slightly, make a small cut on the widest side of the triangle (bottom) and roll it together starting from the wide bottom part.
- Place your croissants on a tray with baking parchment.
- Give the croissants an egg wash (1 egg + 1-2 Tbs water beaten together).
- Place the trays under a plastic bag making sure it doesn’t touch the croissants.
- Let them rise for 2 hours.
- Preheat your oven to 200 C (392 F) before baking.
- Give the croissants their second egg wash right before baking them.
- Bake for 6 min at 200 C (392 F), then lower the heat to 155 C (311 F) and bake for another 8 – 10 min.
P.S. It’s a tricky thing to describe all the tiny tricks and tips I do and have when I make my beauties. If you have any difficulties understanding the process above, feel free to ask here. You can as well watch my videos on YouTube (on how to make classic French croissants!