Classic Croissants Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">10g instant yeast</li><li class="ingredients-single-item">300ml cold water</li><li class="ingredients-single-item">300g cold unsalted butter (for lamination)</li><li class="ingredients-single-item">1 egg (for egg wash)</li><li class="ingredients-single-item">1 tbsp milk (for egg wash)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Sharp knife or pastry cutter</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, mix the flour, salt, and sugar. Keep the salt and yeast separate initially (salt can inhibit yeast activation). Make a well in the center, add the yeast and pour in the cold water. Mix until you have a rough dough, then turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should feel firm and slightly cool to touch.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a rectangle, wrap in cling film and refrigerate for at least 1 hour. This rest period allows the gluten to relax and the dough to chill properly, which is crucial for successful lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your butter block. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin to soften slightly. Form into a 20cm square that's about 1cm thick. The butter should be pliable but still cold – this temperature balance is essential for creating distinct layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the chilled dough into a 30cm square. Position the butter block in the center at a 45° angle, like a diamond in a square. Fold the corners of dough over the butter to enclose it completely, pinching the seams to seal thoroughly. You've now created your détrempe (dough and butter package).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll this package into a rectangle approximately 45cm x 15cm, keeping edges straight and corners square. Fold the dough in thirds like a business letter (this is your first "turn"). Wrap and refrigerate for 1 hour. The chilling between turns is non-negotiable – it prevents butter from melting into the dough which would ruin the lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process two more times, always chilling for an hour between turns. With each turn, you're exponentially increasing the number of alternating dough and butter layers, which will create that signature honeycomb texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After the final turn, refrigerate the dough overnight. This extended rest allows the gluten to relax completely and the butter to firm up properly, making the final rolling easier and the layers more distinct.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>The next day, roll the dough on a lightly floured surface into a 60cm x 30cm rectangle, maintaining a consistent 4-5mm thickness. Trim the edges with a sharp knife to expose the layers and create straight sides. Cut the dough into triangles with 10cm bases and 20cm heights.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Make a small 1cm notch in the center of each triangle's base – this helps the croissant curve when rolled. Gently stretch each triangle slightly longer before rolling. Starting from the base, roll each triangle towards the point, keeping the point centered. The tighter you roll (without squashing), the more defined your layers will be.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the shaped croissants on baking sheets lined with parchment, with the tip tucked underneath to prevent unraveling. Curve the ends slightly inward to create the classic crescent shape. Allow ample space between each for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Proof the croissants in a warm, draft-free environment (around 24-26°C) for 1.5-2 hours until noticeably puffy. They should jiggle slightly when the tray is gently shaken. Proper proofing is crucial – under-proofed croissants won't expand properly, while over-proofed ones may collapse during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Preheat your oven to 200°C. Whisk the egg with 1 tbsp milk and gently brush this egg wash over the croissants, being careful not to press down on the delicate dough. The egg wash creates that signature golden exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 18-22 minutes until deeply golden brown. The dark color isn't burning – it's caramelization that provides flavor depth. If they're browning too quickly, reduce temperature to 180°C and continue baking. A properly baked croissant should feel light for its size.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Cool on a wire rack for at least 30 minutes before serving. This cooling period allows the layers to set and the interior to finish cooking from residual heat. When you break open a perfect croissant, you should see a honeycomb of distinct, airy layers. Enjoy your magnificent achievement!</li></ol>