Homemade croissants according to a French pastry shop recipe
6 servings
60 minutes
Croissants are a refined embodiment of French pastry tradition, loved worldwide. Their history began in the 17th century, and the modern recipe based on layered butter dough has become a symbol of morning comfort. These homemade croissants delight with their airiness and crispy crust that hides a tender buttery texture inside. Perfect in tandem with a cup of freshly brewed coffee or sweet jam. Preparation requires patience and skill: repeated folding and chilling of the dough creates those delicate layers that are flaky and aromatic when baked. They are baked to a golden crust, and each bite is a small journey to a Parisian bakery. They are suitable for both a cozy breakfast and an elegant treat for special occasions.
1
Dissolve the yeast in 150 ml of warm water, let it sit for 10 minutes, then stir.
- Dry yeast: 8 g
2
Sift the flour and pour it into a deep bowl. Mash 30 g of butter with your hands and mix it with the flour. Add 1 egg, sugar, 0.5 teaspoons of salt, yeast and knead a smooth elastic dough (knead for 10–15 minutes).
- Wheat flour: 450 g
- Butter: 180 g
- Chicken egg: 2 pieces
- Sugar: 60 g
- Rock salt: 5 g
3
Dust the table with flour, roll the dough into a rectangle measuring 50x20 cm. Soften the remaining butter and divide it into 3 parts. Spread 1/3 of the butter on 2/3 of the dough's surface using the back of a spoon, leaving 2-3 cm from the edges (the butter should not completely melt, but consist of small lumps).
- Wheat flour: 450 g
- Butter: 180 g
4
Wrap the ungreased surface around half of the greased surface and cover it with the remaining greased surface. This will create a three-layer rectangle measuring approximately 17x20 cm. Seal the edges of the dough well with your hands to prevent oil from leaking out during further rolling.
5
Roll the dough 90 degrees to the right and roll it out again into a rectangle measuring 50x20 cm. Carefully transfer the dough to a sheet of parchment (or baking paper), cover with a second sheet, fold in half, cover with a towel, and place in the refrigerator for 30 minutes. After the specified time, transfer the dough to a floured table.
6
Repeat the previous procedure completely 2 more times. Repeat the previous procedure 3 more times, but without oil. Place the dough in the refrigerator only after the third repetition.
7
Roll the dough into a rectangle measuring 52x30 cm, cover with a towel, and let it rest for 10 minutes. Then cut the dough in half lengthwise, and cut each piece into 8 triangles with a base of 13 cm.
8
Roll croissants from triangles, placing them tip down on a greased baking sheet, shaping them into a crescent. The distance between the croissants should be at least 5 cm.
- Sunflower oil: 20 ml
9
Brush the croissants with egg and let them rise for 40 minutes (preferably in a cupboard or cold oven to avoid drafts, otherwise the croissants will dry out).
- Chicken egg: 2 pieces
10
Preheat the oven to 220 degrees. Bake the croissants for 15-20 minutes.