Learn a Deliciously Simple French Croissant Technique | Flaky & Buttery
It's hard to resist the temptation of a freshly baked, buttery, and flaky French croissant. Few things are more indulgent or satisfying than biting into a light and perfect pastry, still warm from the oven. But if you're like me, you also know that it can be intimidating to tackle a recipe for something as specialized as a French croissant. Don't worry; I've got your back! In this article, I'm going to lay out some simple steps that will help even beginner bakers make perfect pastries with ease. From unraveling my easy method for making croissants to the tricks necessary for success, by the time you reach the end of this article, you'll have all the confidence needed to create these delectable treats with ease!
After eating a French croissant, I am reminded of how much I enjoy this classic pastry every time I have one. While we may never know for certain how the croissant was first created, it’s clear that its popularity has stood the test of time. Every time I take a bite out of a freshly baked croissant, I will think about the journey it has been on over centuries and be grateful to all those who continued to recreate and perfect this delicious treat! Whether served warm and filled with melted butter or enjoyed as part of a decadent breakfast spread, French croissants are here to stay. Bon appetit!
Here’s Why You’ll Love This Recipe
They taste better than any croissant that you can buy at the bakery.
Making these is very relaxing, easy, and gratifying when you taste just how delicious they are.
Uncooked croissants can be frozen and then baked from frozen for an additional two minutes in the oven, making them an excellent freezer prep meal to have on hand for brunch or the unexpected visitor.
Learn a Deliciously Simple French Croissant Technique | Flaky & Buttery
Ingredients
Instructions
- Place 397 grams of room-temperature salted butter into a bowl, mash it with a spatula to a spreadable consistency, and set aside. This will be your filling.
- Put 10 grams of the 105 grams of sugar into the bowl of your stand mixer, the yeast, and warm water. Mix and let sit for ten minutes until the yeast has doubled.
- Place all the dry ingredients into the bowl of a stand mixer, along with 57 grams of melted butter and the milk.
- Add the yeast and water mixture and mix using the dough hook attachment until everything is thoroughly combined. The dough should be slightly tacky and stick to the bowl. This is normal.
- Turn the mixer low and let the dough knead for 10 minutes.
- Rub some oil onto the palm of your hands and then scrape up the dough.
- Massage some of the oil all over the dough and the inside of your mixing bowl.
- Place the dough back into the mixing bowl and let it rise in a warm spot for 30 minutes.
- Turn your dough upside down onto a floured surface, flatten it into a round pizza shape, and divide it into eight equal pieces.
- Roll those eight pieces into even balls of dough, making sure to use a bit of flour as you go
- Divide each ball in half and then roll each one into round balls of dough again, making sure to use a bit of flour as you go.
- Use a rolling pin and roll each ball into 16 flat 9-inch circles.
- Place the first dough onto a parchment-lined dinner plate, and spread around 1.5 tablespoons of the softened salted butter all over the dough using a spatula, leaving around 1/8-inch of space around the outside of the circle.
- Take a second piece of dough on top of the first and gently stretch the edges so they all line up. Press down gently to ensure that there are no air bubbles between the layers and that they are all adhered to one another.
- Repeat steps 13 and 14 until you have placed your final layer of dough on top. Do not butter the very top exposed layer nor the first bottom layer that touches the parchment on your plate. Only butter the layers in between each piece.
- You should now have 16 layers of 9” circles stacked on top of one another with butter in between each layer, and it should resemble a crepe cake.
- Cover the entire plate with plastic wrap and let it sit in the fridge overnight.
- Remove your croissant dough from the fridge and place it onto a floured surface.
- Flour the top of the dough and roll it out to an 18-inch circle around 3/4-inch thick.
- Slice the dough in half down the middle in both directions, then slice each quarter into three equal pieces as if cutting a pizza.
- Take one triangle and cut a 1” notch through the straight edge at the top.
- Open the notch slightly through the middle and then tightly roll your dough down to the peaked edge of the triangle. This will help to give you that classic croissant shape.
- Place three to four croissants onto each parchment paper-lined baking sheet.
- Let them rest covered with a towel for 30 minutes while you preheat the oven to 400°F or on convection at 375°F. I use the convection setting in my oven for this recipe.
- Mix the egg and milk in a small bowl to make an egg wash.
- Egg wash the croissants right before they go into the oven by lightly brushing on the egg wash, ensuring not to egg wash the exposed buttered layers.
- Bake the croissants in the middle rack of your oven for 25 minutes.
- Enjoy warm or cold.
Notes
Flour Substitutions: I use European flour in my cooking and baking. I find it easier to work with; the flavor is better and easier on the stomach.
Butter: Salted European butter works best in this recipe. European butter melts slower, resulting in a better dough as these rolls bake.
Nutrition Facts
Calories
548.69Carbs
54.51 gCholesterol
99.81 mgFat
32.97 gFiber
1.68 gNet carbs
52.82 gProtein
9.3 gSat. Fat
20.19 gSodium
261.34 mgSugar
10.15 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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