Introduction
Croissants are a quintessential French pastry, known for their buttery, flaky layers and irresistible aroma. Crafting perfect croissants at home can be a rewarding endeavor, although it requires patience and precision. This step-by-step guide will walk you through the process of making traditional croissants from scratch.
Ingredients
For the Dough:
- All-Purpose Flour: 500 grams (about 4 cups)
- Warm Water: 140 milliliters (about 1/2 cup + 2 tablespoons)
- Warm Milk: 140 milliliters (about 1/2 cup + 2 tablespoons)
- Sugar: 50 grams (about 1/4 cup)
- Butter: 40 grams (melted, for the dough)
- Salt: 10 grams (about 2 teaspoons)
- Instant Yeast: 10 grams (about 1 tablespoon)
For the Butter Layer:
- Unsalted Butter: 250 grams (about 1 cup + 1 tablespoon), cold
Equipment
- Stand Mixer (with a dough hook attachment, though hand kneading is possible)
- Rolling Pin
- Large Baking Sheet
- Parchment Paper
- Plastic Wrap
- Pastry Brush
- Sharp Knife or Pizza Cutter