Classic Croissant

I really am trying to perfect these babies for no other reason than it’s a fun thing to pursue.

This is my most recent recipe. I think I will try them without milk next time as does Julia Child’s recipe and some other classic ones I have seen.

My December 31, 2022 Process. 

Why am I putting the date? Because I’m trying to get the perfect honeycomb and I made the NYT Cooking recipe and poot poot, it was garbage. The dough was too soft. These are closer and I want to capture exactly what I did. 

Croissant Dough 

Makes 14-15

500g bread flour (high gluten flour)

140g water

140g whole milk

55g sugar

40g soft unsalted butter, nearly melted

11g instant yeast

12g salt

280g cold unsalted butter for laminating

1 egg yolk 1 tsp cream for the egg wash

Mix the flour, water, milk, sugar, milk,yeast and salt in a big bowl. Knock it onto the table and knead for about 3 minutes. Do not over develop the gluten. You are not making bread. 

Form into a rectangle and cover loosely with plastic. Refrigerate a minimum of 4 hours, up to 12. 

Form the butter into a skinny square around 9 inches. Chill completely. 

Roll the dough into an 18 inch square. Place the butter into the center and make an envelope. 

Look at all kinds of resources for book fold and tri-folds. Ultimately you want to do a total of six book folds. A tri-fold or two is okay too.

Do not allow the dough to get warm. Refrigerate for minimally 30 minutes after every 2 folds. 

Keep the dough wrapped when cooling. 

Allow the dough to rest in the refrigerator a full hour after the last fold before rolling and forming croissants. 

Go for long skinny triangles, not squat fatties. 

Roll and place on baking sheets lined with parchment. 

Create an egg wash with the yolk and cream, wash each croissant thoroughly. 

Proof in a warm oven 20-30 minutes, making sure to not over or under proof. Look for a sticky surface, but no pooling butter. 

Preheat oven 375. Bake for 10 minutes, reduce the oven to 325 and bake 15 minutes longer. 

Bake as long as possible without burning.