Step by step recipe:
- 15 min.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.
- 3 min.Pour the dough on the working surface and roll into a ball.
- 30 min.Cover with a plastic sheet and let stay for 30 minutes.
- 10 min.
- 12 hoursSpread the dough in a shape of a rectangle, cover with a plastic sheet and let stay for the night in the fridge.
- 15 min.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.
- 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.
- 20 min.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.
- 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.
- 5 min.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.
- 5 min.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.
- 2 min.Trim the not-cutted side of the stripe.
- 5 min.Cut the stripe in triangles of about 2.4 inches (6 cm) base.
- 3 min.Make a notch of about 0.4 inch (1 cm) in each triangle base.
- 20 min.Form croissants by rolling triangles, like on this video.
- If you want to make chocolate rolls (chocolatines), you should cut dough rectangles of 4 x 1.5 inches (10 x 4 cm).
- 10 min.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.
- 5 min.Glaze each croissant.
- 2 hoursLest stay for 2 hours in a warm place.
- 5 min.Preheat your oven at 390°F (200°C).
Glaze each croissant a second time.
- 20 min.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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More recipes?This recipe use (among others)
- Flour: You can get more informations, or check-out other recipes which use it, for example: Biscuit de Savoie sponge cake, Flognarde, Financiers, Fresh pasta dough, Coq au vin, ... [All]
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- Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Baked Alaska, Toasted-flour biscuits, Dublin fruit scones, Cannelés, ... [All]
- Butter: You can get more informations, or check-out other recipes which use it, for example: Flaky chocolate brioche, Grandma Solange's biscuits, Leek and tuna loaf, Little lemon biscuits, Spinach and hard-boiled egg gratin, ... [All]