French croissants

Step by step recipe:

  1. 15 min.French croissants : Photo of step #1
    In the bowl of a mixer, pour 500 g flour, 25 g egg, 9 g salt, 20 g yeast, 100 g Soured dough, 60 g caster sugar and 210 g water.

    Note: Water used here is very cold (39°F or 4°C), you should put it in the fridge 2 hours before use.

    Start the mixer at low speed, and knead 10 minutes.

    Note: For the best way to knead, see: A few tips for effective kneading at home.
  2. 3 min.French croissants : Photo of step #2
    Pour the dough on the working surface and roll into a ball.
  3. 30 min.French croissants : Photo of step #3
    Cover with a plastic sheet and let stay for 30 minutes.
  4. 10 min.
    During this time, prepare 250 g butter. You need to beat it with a pastry roll in a plastic sheet to give the shape of a square of 8x8 inches.

    See how to on this video.

    When the square is made, put in the fridge for the night.
  5. 12 hoursFrench croissants : Photo of step #5
    Spread the dough in a shape of a rectangle, cover with a plastic sheet and let stay for the night in the fridge.
  6. 15 min.French croissants : Photo of step #6
    It's now time for "buttering", we are going to make a kind of sandwich with dough and butter to get: 1 layer or dough, 1 layer of butter and 1 layer of dough.
  7. 45 min.
    To see how to, watch this video.

    When the "sandwich" is made, put it in the freezer for 45 minutes, to firm it.
  8. 20 min.French croissants : Photo of step #8
    It's now time of folding dough ("Tourrage" in French) on itself to multiply the layers, it's call "double tour" and you should make 2 of them for French croissants.
  9. 30 min.
    The video show you how to make 1 double tour (but you should make that 2 times).

    When folding is over, put the dough in the freezer for 30 minutes, to firm it again.
  10. 5 min.French croissants : Photo of step #10
    Then we need to spread dough, it's the delicate moment of the recipe.

    Start by spreading on about 20 inches (50 cm) then cut the dough in 2.
  11. 5 min.French croissants : Photo of step #11
    Spread one of the pieces, then cut it in 2 in the length.

    Working like that, on small pieces, is easier.

    Continue to spread one piece, ideally you should get a stripe of 4.8 inches (12 cm) on 4 millimetres thick.
  12. 2 min.French croissants : Photo of step #12
    Trim the not-cutted side of the stripe.
  13. 5 min.French croissants : Photo of step #13
    Cut the stripe in triangles of about 2.4 inches (6 cm) base.
  14. 3 min.French croissants : Photo of step #14
    Make a notch of about 0.4 inch (1 cm) in each triangle base.
  15. 20 min.
    Form croissants by rolling triangles, like on this video.
  16. French croissants : Photo of step #16
    If you want to make chocolate rolls (chocolatines), you should cut dough rectangles of 4 x 1.5 inches (10 x 4 cm).
  17. 10 min.French croissants : Photo of step #17
    Put croissants on a baking sheet.

    Do the same thing with all the pieces of dough.

    If you plan to freeze croissants, it's the best moment: put the baking sheet in the freeze, and after 12 hours put them in a plastic bag.
  18. 5 min.French croissants : Photo of step #18
    Glaze each croissant.
  19. 2 hoursFrench croissants : Photo of step #19
    Lest stay for 2 hours in a warm place.
  20. 5 min.French croissants : Photo of step #20
    Preheat your oven at 390°F (200°C).

    Glaze each croissant a second time.
  21. 20 min.French croissants : Photo of step #21
    Put in the oven for about 20 minutes.

Remarks:

Nothing is lost: all the remaining small pieces of dough could be used to make the soured dough for the next time you make croissants. Scale 100 g, put in a plastic film (with a label), in the freezer.

If you want to make regular size croissants, you should have a stripe of 8.7 inches high, and cut in triangles of 3.1 inches base.

Source:

From Thomas Marie of INBP.

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