Classic Croissants

🥘 Ingredients

• bread flour T65 375 g
• all-purpose flour T55 375 g
• sugar 112 g
• salt 12 g
• whole milk 375 g
• unsalted butter 50 g
• instant yeast 12 g
• non-stick spray
• unsalted butter 500 g
• eggs 100 g
• egg yolks 100 g
• milk 100 g
• flour
• non-stick spray

CROISSANT DOUGH

1. 1

   Combine bread flour T65 , all-purpose flour T55 , sugar , salt , whole milk , and chilled unsalted butter in a mixer fitted with a hook attachment .
2. 2

   Mix on low speed for 1 minute . Add instant yeast and continue to mix on low for 7 minutes .
3. 3

   Scrape down the sides of the bowl and mix for 8 minutes on second speed. Test the dough by stretching a handful; it should be thin and elastic without breaking.
4. 4

   Prepare a large bowl with non-stick spray . Knead the dough, place it in the bowl, cover with plastic wrap , and let it rest at room temperature for 30 minutes .
5. 5

   Stretch the dough into a rectangle of 50x35 cm. Wrap and reserve in the freezer overnight.

BUTTER BLOCK

1. 1

   Place chilled unsalted butter between two sheets of parchment paper .
2. 2

   Pound and roll the butter with a rolling pin until a 30x35 cm rectangle is obtained. Wrap and refrigerate.

EGG WASH

1. 1

   In a small bowl , whisk together eggs , egg yolks , and milk . Store in the refrigerator until needed.

LAMINATION & SHAPING

1. 1

   Ensure the dough is firm and approximately 0°C. Roll into a 50x35 cm rectangle.
2. 2

   Place the cold butter block (6-8°C) over 2/3 of the dough. Fold the uncovered 1/3 of the dough to the center, then fold the remaining 1/3 over the top (Single Turn).
3. 3

   Dust the work surface with flour and turn the dough 90 degrees. Roll the dough evenly to a thickness of 5 mm.
4. 4

   Perform a Triple Turn: Mentally divide the dough into 5 parts. Fold the two opposite sides to the center, then fold one side over the other. Cover with plastic wrap and refrigerate for 30 minutes .
5. 5

   Roll the dough out to a final thickness of 3 mm. Trim the edges.
6. 6

   Cut the dough into 9x38 cm triangles. Roll the triangles from the base to the vertex to shape the croissants.
7. 7

   Place croissants on a sheet pan lined with parchment paper and sprayed with non-stick spray .
8. 8

   Leave to proof at 28°C for 2 ½ hours .

BAKING

1. 1

   Preheat oven to 170°C.
2. 2

   Brush the croissants lightly with the prepared egg wash.
3. 3

   Bake for 18 minutes until golden brown. Transfer to a cooling rack .