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Authentic French Croissants!

I recently took my family on a trip to Paris, to celebrate our sons 13th birthday. While I was there I soaked up as much good food and good recipes as I could! Here is a very good recipe for practicing your #croissant making skills. And believe me...IT TAKES PRACTICE!! However, when you get it down, there's nothing better that whipping out some homemade #French croissants to impress the guests!

1. For the Dough:

- 4 cups all-purpose flour

- ⅔ cup water

- ⅔ cup whole milk

- ¼ cup sugar

- 3 tablespoons softened unsalted butter

- 2¼ teaspoons instant yeast

- 2 teaspoons salt

2. For the Butter Layer:

- 2¼ sticks (1 cup + 2 tablespoons) high-quality unsalted butter

3. For Finishing:

- 1 egg (for egg wash)


1. Dough Preparation:

- Mix flour, sugar, yeast, and salt in a large bowl.

- Add water and milk, mixing until it forms a rough dough.

- Knead the dough until smooth, not too sticky. Add the 3 tablespoons butter and continue to knead until fully incorporated.

- Cover and let the dough rest in the fridge for 1 hour.

2. Butter Layer:

- Place the 2¼ sticks of butter between two sheets of parchment paper.

- Pound and roll into an 8-inch square, about ⅜ inch thick. Keep it in the fridge until needed.

3. Laminating the Dough:

- Roll out the dough on a lightly floured surface into an 11-inch square.

- Place the butter layer on top of the dough so that the corners point to the middle of each dough side.

- Fold the corners of the dough over the butter, enclosing it completely.

- Roll the dough into a 16x12 inch rectangle, then fold it into thirds (like a letter).

- Wrap and chill in the fridge for 1 hour.

- Repeat this rolling and folding process two more times, chilling the dough for 1 hour after each fold.

4. Shaping the Croissants:

- Roll the dough into a 24x8 inch rectangle.

- Cut triangles with a 4-inch wide base.

- Roll the triangles from the base to the tip, forming the croissant shape.

- Place on a baking sheet, leaving space for them to expand. Let them rise for 1-2 hours until puffy.

5. Baking:

- Preheat the oven to 390°F (200°C).

- Brush the croissants with beaten egg for a golden finish.

- Bake for 15-20 minutes until golden brown.

6. Cooling:

- Let them cool on a wire rack before serving.

Enjoy your baking! Remember, the key to perfect croissants is in the lamination process, so take your time with each step.

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