French Croissants

Croissants, the iconic French pastry, are known for their flaky texture and buttery flavour. While they originated in Austria, they were popularized in France and have become a staple of French bakeries. Making croissants from scratch is a challenging but rewarding endeavour for home bakers. This guide will walk you through the process step-by-step, with expert tips for achieving bakery-quality results.

Ingredients

• 500g all-purpose flour or French Type 55 flour
• 140g water
• 140g whole milk
• 55g sugar
• 40g soft unsalted butter
• 11g instant yeast
• 12g salt
• 280g cold unsalted European-style butter (for laminating)

Equipment

• Stand mixer (optional)
• Rolling pin
• Sharp knife or pizza cutter
• Ruler or measuring tape
• Baking sheets and parchment paper
• Pastry brush

Step-by-Step Instructions

1. Making the dough (détrempe)
   • In a stand mixer or large bowl, combine the flour, sugar, salt, and yeast.
   • Gradually add the water, milk, and soft butter. Mix until a rough dough forms.
   • Knead the dough until smooth and elastic, about 5 minutes in a mixer or 10 minutes by hand.
   • Shape the dough into a ball, wrap tightly, and refrigerate for at least 2 hours or overnight.
2. Laminating the dough
   • On a lightly floured surface, roll out the chilled dough into a rectangle about 1/2 inch thick.
   • Slice the cold butter into 1/2 inch thick slabs. Arrange the butter in the center of the dough rectangle.
   • Fold the dough over the butter, sealing the edges. Roll out the dough into a long rectangle.
   • Fold the dough in thirds like a letter. This completes one turn. Wrap and chill for 30 minutes.
   • Repeat the rolling and folding process three more times, chilling between each turn.
3. Shaping the croissants
   • Roll the laminated dough into a long rectangle, about 1/4 inch thick.
   • Cut the dough into triangles with a base of about 4 inches.
   • Stretch each triangle gently and roll from the base to the tip. Curve the ends to form a crescent shape.
   • Arrange the shaped croissants on baking sheets lined with parchment paper. Cover and let proof until puffy, 2-3 hours.
4. Baking
   • Preheat the oven to 400°F (200°C).
   • Brush the proofed croissants with egg wash.
   • Bake for 18-22 minutes, until deep golden brown.
   • Let cool on a wire rack before serving.

Storing and Refreshing Baked Croissants

• Croissants are best enjoyed fresh, within a few hours of baking. However, you can store them for a day or two if needed.
• To store at room temperature: Place the croissants in an airtight container or resealable plastic bag. They will keep for 1-2 days but may lose some of their crisp texture.
• To freeze: Wrap the croissants tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month.
• To refresh room temperature croissants: Preheat the oven to 300°F (150°C). Place the croissants on a baking sheet and warm for 5-8 minutes, until crisp and heated through.
• To refresh frozen croissants: Preheat the oven to 300°F (150°C). Place the frozen croissants on a baking sheet and warm for 10-15 minutes, until crisp and heated through. No need to thaw first.
• Avoid microwaving croissants, as this will make them tough and chewy.

Expert Tips

• Use high-quality European-style butter with a fat content of at least 82%. This will give your croissants the best flavor and texture.
• Keep the dough and butter cold at all times. If the butter starts to melt or the dough becomes sticky, wrap and chill before proceeding.
• Be patient and allow enough time for resting and proofing the dough. Rushing the process will result in less flaky, less puffed croissants.
• Bake the croissants thoroughly until they are a deep golden brown color. Underbaked croissants will be doughy and greasy.

Troubleshooting FAQ

• Why didn’t my croissants puff up or have enough layers? The most common reasons are overproofing, not chilling the dough enough during lamination, or using butter that is too soft or melted. Be sure to keep everything cold and give the shaped croissants enough time to proof until noticeably puffy.
• How can I fit croissant making into my schedule? The process can be broken up over 2-3 days. Make the dough on day 1, laminate and shape on day 2, proof and bake on day 3. Alternatively, shaped unbaked croissants can be frozen for up to 1 month and baked directly from the freezer.
• What can I do with scraps of leftover dough? Gather the scraps, roll them out, and cut into small triangles. Roll up the triangles and bake into mini croissants or croissant twists.

Making croissants is a labour of love that requires time and patience. But with practice and attention to detail, you can create delicious, flaky, authentic French croissants in your own home kitchen. The satisfaction of pulling a tray of perfectly baked croissants out of the oven is well worth the effort.