Authentic French Croissants

INGREDIENTS

For the butter block250g butter, very slightly softened (do not microwave or heat up!)
Dough260g milk, cool room temperature 6g yeast50g butter, cubed and at cool room temperature 55g brown sugar10g salt10g milk powder 500g flour
Also needed:Egg wash

METHOD

Butter BlockPlace the butter into a Ziplock bag.Flatten with a wooden rolling pin to 27 × 15 cm exactly.Refrigerate until needed.
DoughPlace all ingredients into a large bowl in the order listed.Mix well, then turn out onto a clean, lightly floured surface.
Knead vigorously for 10 minutes.
Shape into a ball and lightly score a plus (+) on top. (This will help you to roll it into a rectangle later on.)Cover the bowl with plastic wrap and rest for 1 hour at room temperature.Without degassing, transfer the dough to the fridge for a cold proof of 15–18 hours.
3-4-3 Lamination System
Step 1: (3) Lock in ButterRoll the dough into a 28 × 32 cm rectangle. Chill for 15 minutes.Unwrap the butter block, letting it sit a few minutes until pliable but still cold.Place the butter in the center of the dough.Fold the two shorter (32 cm) ends over to meet in the middle.Seal edges firmly. Slit folded edges slightly to release tension.Chill for 10 minutes in the freezer.
Step 2: (4) Book/Offset FoldPosition dough with slit edges vertical in front of you.Roll to 4 mm thickness, keeping dough well-floured so it moves freely. Do not press into the surface—roll, don’t push.Brush away excess flour, spritz lightly with water.Fold one side in by one-third, the other side over by two-thirds.Brush off flour again, spritz water, then fold in half like a book.Slit edges to release tension.Chill 40 minutes in fridge (or 15 minutes in freezer).
Step 3: (3) Letter FoldPlace dough with slit edges vertical again (do not roll in the same direction as the book fold).Roll to 5 mm thickness.Brush off flour, spritz lightly with water.Fold into three, like a letter.Chill for 40 minutes.
Final ShapingRoll dough to 50 × 35 cm, 4–5 mm thick.Along the bottom long side, mark 10 cm. Then, using a sharp knife or pizza cutter and ruler, cut straight to the upper left hand corner. Now measure 10cm on the top (long) side, mark it. Cut straight from this mark to the bottom left hand corner.Continue in this zig-zag pattern—you’ll have 8 triangles (with a small offcut right at the end that can be coiled and baked). Diagram posted in comments.Cut a small notch at the base of each triangle, then roll gently from base to tip.Place croissants on lined trays, leaving ample space. Tuck the tip underneath.Press down very lightly with your palm to flatten slightly.
Proofing & BakingCover trays loosely with plastic wrap. Proof at room temperature (not above 28°C) for 2–3 hours, until croissants are wobbly and visibly larger. In summer, proof partly in the fridge if needed.
Preheat oven to 200°C for at least 40 minutes.
Brush tops with egg wash, avoiding cut edges so the layers rise freely.
Bake at 200°C for 5 minutes, then reduce to 190°C and bake another 15–17 minutes, until deep golden.Cool on the tray for 5 minutes, then transfer to a wire rack to cool fully.Enjoy 🌟

POSTED ON

18 Aug 2025

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