Most of us adore croissants but how many would truly splurge AUD 300 for a mere pair? Believe it or not, someone offered to pay that amount to anyone who could get her two croissants from Luna Croissanterie’s new store in Sydney. Well…let’s leave that amusing tale aside and explore a more budget-friendly way to savouring some delightful homemade croissants.
We’ll venture into the realm of French (or should we say, Aussie) culinary excellence using an easy croissant recipe to make this timeless delight. Join us to demystify how to make croissants with delicately nestled layers and a buttery aroma.
what is croissant?
A croissant is a delectable pastry hailing from France, renowned for its distinctive crescent shape and delicate layers crafted from yeast-risen dough. It’s meticulously made through a technique known as lamination, involving layering the dough with butter, repeated rolling, and folding to create a multitude of delicate layers. These layers contribute to its signature flaky texture.
When baked to a golden hue, the croissant boasts a crispy outer shell that gives way to a soft and airy interior. Its iconic flavour profile balances a rich buttery taste with a hint of yeast, making it a versatile base for both sweet and savory fillings.
how to make croissant
We're here to cheer you on as you gear up to take on the homemade croissants challenge. No doubt, the croissant recipe might seem tricky at first glance, but don't let that get your spirits down. Even if your first crack at it doesn't end in the golden, buttery perfection – don't throw in the towel. Remember, Rome wasn't built in a day, and neither is a croissant recipe mastered in one attempt. So, give it your best shot, learn how to make croissants and work your way towards a croissant recipe triumph!
Here's the simplified breakdown of this easy croissant recipe:
- Easy dough creation: Mix butter, flour, sugar, salt, yeast and milk to form a dough.
- Rolling out the initial rectangle: Roll the dough into a large rectangle.
- Creating the Butter Layer: Flatten cold butter into a sheet or block.
- Encasing butter within dough: Wrap the dough around the butter layer.
- Rolling, foldingd and layering: Roll out dough and then fold it.
- Repeat the rolling and folding process twice more.
- Shaping the croissants: Roll out dough, cut into triangles, stretch and roll up.
- Baking: Bake the shaped croissants.
Before we venture deeper, let's delve into the heart of a croissant recipe – the dough and butter.
At the core of this croissant recipe lies the dough made with butter, flour, sugar, salt, yeast and milk. In the initial steps of crafting these homemade croissants, the dough should remain cold. Should its temperature begin to go up, halt the process and refrigerate it for about 20minutes. This approach ensures you're on track to achieve those sought-after flaky and buttery homemade croissants.
Unsalted European-style butter works best as it has higher fat content, unlike the regular butter with more water and lesser fat. We’ve used the regular butter for its easy availability, and we’ll use a croissant recipe hack to manage its water content. Mix in about 1/10th flour by weight (of butter) to absorb that extra water. Whip up a blender with flour and softened butter (no point wrestling to flatten icy-cold butter), then flatten it into the right size layer. Spread it into a rectangle and let it chill.
Laminated dough is a technique involving repetitive rolling out and folding of dough that has a layer of cold butter. This results in several layers of the two. When baked, the butter's melting produces steam that separates these layers – yielding flaky, airy and butter-rich goodness.
Small batch of croissant: Why less is better!
- When you’re starting off, it’s best to perfect your skills with a smaller quantity of ingredients in your croissant recipe – it’s easier to manage smaller sizes of dough and butter. They won't overwhelm you.
- Larger dough sheets would require larger counter tops. Even if you have enough space, smaller batch size in your croissant recipe lets you focus on the process, texture and flavour, without the acrobatics with the dough and other ingredients.
385 calories, 23g fat,
- mixing bowls
- rolling pin
- plastic wrap
- baking paper
- baking tray
- pastry brush
Here’s a list of all the ingredients that go into this croissant recipe:
- 25grams unsalted butter
- 250grams all-purpose flour
- 5grams salt
- 25grams sugar
- 5grams active dry yeast
- 140ml milk
- 145grams unsalted butter, cold
- 2 tbsp flour
- 1 egg
- 2tbsp milk
making the dough:
- In a mixing bowl, whisk together the butter, flour, salt and sugar. Blend at low medium speed for about a minute.
- In a separate bowl, mix the yeast into milk. Give the yeast about 10-15 minutes to get activated. Pour this mixture into the mixer bowl while it’s still mixing the flour mixture at low speed.
- After adding the milk, increase the speed of the mixer and continue for another 3 minutes. Make sure the dough is not too sticky, if it is, then add some more flour to it and continue kneading for another 2 minutes. When the dough is done, it detaches itself from the bowl and stays on the mixing paddle. We don’t want to knead for too long as that develops gluten and gluten makes it hard to laminate.
- Remove the dough and place it on a lightly floured surface.
- Use your hands to gently shape the dough into a round and place it in a bowl. Use a cling wrap to cover it and set it in a warm place for one hour (approx.). This is to allow proofing of the dough and get it ready for the croissant recipe.
- Remove the dough from the bowl and place it on a lightly floured large parchment paper. You may knock on the dough to release the gas and use a rolling pin to flatten it and give it a rectangular shape.
- Fold the paper on all sides to make a rectangular enclosure of 18 x 26 cm. Now flatten the dough further with a rolling pin and make it fit the 18 x 26 cm enclosure.
- Wrap the enclosure in a cling wrap and refrigerate for at least 4 hours or overnight.
preparing the butter block:
- Begin by softening the butter a bit (not too much). Place the cold unsalted butter in the same mixer used for dough. Add a little flour – about 1/10th the weight of butter.
- Whisk the two together till they’re combined.
- Scoop out the butter with the help of a spatula and place it on baking sheet lined with parchment paper. Just like we did with dough, fold the parchment paper on all sides to make an enclosure of the size 13 x 18 cm for butter. Use a rolling pin to evenly spread the butter to fit the enclosure.
- Refrigerate overnight to get it ready for the croissant recipe.
laminating the dough and first turn:
- In this step, your task is to position the butter layer onto the dough. First, get both out from the refrigerator. Check the dimensions – confirm that the butter forms a precise 13x18 cm rectangle. If it's slightly off, then work on those edges with a knife.
- Now, make sure you line up the centre of the butter block with the centre of the dough and gently place the butter right there.
- Lift and gently fold one side of the dough, covering half of the butter. Then, repeat this action with the opposite side of the dough, folding it the same way and joining the two edges of the dough together in line with the centre of the butter block. Also seal the other two sides of the dough to completely enclose the butter block inside the dough. Before proceeding, make sure the butter is still cold, if not, place the dough-butter combo in the refrigerator for approx. 30 minutes.
- Dust your work surface and dough generously with flour and set the dough on it. With the rolling pin, stretch the long side of the dough to 40 cm so that the new dimensions of the dough are 13 x 40cm. Before you begin rolling the pin, keep the 13cm side of the dough towards you (all the folds must be visible to you). Sprinkle the flour whenever necessary to prevent the dough from sticking to the surface.
- You’re about to do the first turn of your croissant recipe dough – visualise the dough as having three equal sections along the 40 cm side (something like a 3-panel document folder). Allow the central section to remain on the surface while gently folding the other two sections, one atop the other. It's of paramount importance to ensure that both the butter and the dough retain their chilliness. Any rise in temperature is a no-go. If, by any chance, they start to warm up, don't hesitate to pop them back into the fridge for a cooling timeout.
the second turn:
- Rotate the dough so that the short end is oriented towards you. Start rolling out the dough once more and extend it into a 13x40cm rectangle. Then, just like you folded the dough earlier along the 40cm side (like a 3-panel document folder), fold it again. It may need 30 minutes refrigeration before the third turn.
the third turn:
- Once more, gently roll out the dough until it forms a 13x40cm rectangle. Then, perform a lengthwise fold on the dough, much like you did earlier. This ensures your croissant recipe dough is on track for its flaky, buttery transformation.
- Gently position the folded dough onto the prepared baking sheet, then provide it with a cosy cloak of cling wrap. This dough is in for a delightful 4-hour (or overnight) slumber in the fridge.
the final roll out:
- Let's tackle this in two stages in this croissant recipe to ensure we nail that perfect thickness. Begin by getting the dough from its chilly abode in the refrigerator. Place it on a counter well dusted with flour (the edge facing you is the one with visible folds). Roll out the dough to make it 1cm thick, uniformly. While the exact length isn't a major concern at this juncture, bear in mind that the width (the edge towards you) must not be more than 23cm.
- Time to get the dough back into the refrigerator for about 30 minutes, but not before it's wrapped.
- And now, onto the second stage! Roll up your sleeves and roll out the dough to reach a thickness of about 5mm. Keep your eyes on the prize – the ultimate dough rectangle of this easy croissant recipe should measure 23x30cm.
time to make those clean cuts:
- Ensure that the dough has uniform edges. If not, remove the irregular parts by cutting them out with a knife, in straight down clean and precise cuts.
- On one of the longer edges, create marks at intervals of 10 cm. Then, replicate these 10 cm marks on the opposite edge, ensuring that they’re positioned halfway between the marks along the first edge.
- Place a ruler diagonally on the dough, ensuring it connects the first mark on one edge to the first mark on the opposite edge. Carefully cut along the ruler using a sharp knife.
- Now, replicate these steps for the remaining marks to create a total of 6 triangles (each one of them has two equal sides).
roll up the croissants:
- Gently whisk away any lingering flour from both sides of the dough triangle. Mark the centre of the smaller edge of the triangle and create a 1 cm cut. Begin rolling this side while gently tugging on the two corners to widen the side slightly; the cut makes it easier to widen it. Continue rolling up all the way while making sure that the tip of the triangle is centrally aligned.
- Additionally, it's vital to strike the right balance when rolling the croissant – avoid making it too tight and loose.
- Proceed to do the same process with the remaining dough, shaping each croissant with care and arranging them on a baking sheet with parchment paper. Use a cling wrap over the croissants and set them aside on your kitchen counter for a duration of 1 hour. Then, transfer the croissants to the refrigerator for an additional hour.
- Set the oven so it gets preheated to 200°C.
croissant recipe finishing touch with an egg wash:
- Make an egg wash by whisking the egg and milk together. Now, get the croissants out of the refrigerator and using a small pastry brush, lightly coat each croissant with the egg wash.
bake them golden:
- Place your croissants-in-the-making inside the preheated oven and let them bake away to transform them into golden-brown treats, takes approximately 20 minutes. Consider rotating the baking tray after 10 minutes for even baking. Should your croissants display signs of browning, simply turn the oven's temperature down to 190°C.
- It's time to get those croissants out of the oven and let them cool off for a while, allowing them to set properly. Serve them and enjoy.
ways to store your leftover croissants:
If your croissant recipe yields extra, it's essential to learn proper storage techniques for later enjoyment. If you plan on having them within a couple of days, they’ll be fine even at room temperature. However, for extended freshness, it's wise to tuck them into the fridge. And when you're ready to indulge, give them a few hours outside the fridge, letting them get to room temperature.
If the croissants have been stored for a bit longer, here’s a tip to make them crispy again: Fire up your oven to 170°C and lay your croissants on a baking sheet for 5-10 minutes in the oven. That’s it – now enjoy your homemade croissants!
In conclusion, this croissant recipe unveils the artistry behind crafting these delectable pastries from scratch. To learn how to make croissants using this recipe, you just need some patience and practice to get skilled in lamination, folding and proofing. Before you know it, you would've learned how to make croissants that boast layers of buttery perfection.
From the initial mixing of dough to the final golden bake, each step requires attention to detail but the flavours and textures that define these iconic treats are worth the effort. So go ahead and elevate your culinary prowess by mastering the timeless magic of this easy croissant recipe.
faqs on croissant recipe:
Q. what is the trick to making a perfect croissant?
A. The key to a flawless croissant lies in maintaining a balance between pliability and coldness in both the dough and butter used for your croissant recipe. When you ensure proper lamination, controlled temperature and precision in each fold you’re rewarded with those airy, flaky layers that define the perfect croissant.
Q. is croissant dough just puff pastry?
A. Croissant dough is similar to puff pastry, but distinct. The croissant recipe shares the concept of laminating butter and dough for flaky layers, yet croissant dough includes yeast for a lighter and softer texture. This yeast-driven fermentation sets croissants apart, yielding their unique texture and taste that puff pastry lacks.
Q. how many layers is best for croissants?
A. The ideal number of layers for croissants usually ranges from 81 to 144. However, there's room for experimentation and bakers can strive for more layers or go for lesser layers in their croissant recipe. These layers result from laminating the dough with a layer of cold butter and then folding them multiple times.