FLAKEY HOMEMADE CROISSANTS (Beginner Friendly)

Introduction

In this tutorial, you will learn how to make flaky, buttery croissants at home, even if you're a beginner. While the process may seem daunting, following these step-by-step instructions will guide you through creating delicious croissants that are well worth the effort.

Step 1: Prepare the Dough

1. Gather your ingredients:

   • 165g (2/3 cup) water (86°F/30°C)
   • 165g (2/3 cup) whole milk
   • 8g (2 rounded tsp) yeast
   • 50g (4 tbsp) sugar
   • 515g (4 1/8 cups) all-purpose flour (11.7% protein)
   • 10g (1 3/4 tsp) salt
   • 40g (2 7/8 tbsp) softened butter, cubed

2. In the bowl of a stand mixer with a dough hook attachment, combine:

   • Water
   • Milk
   • Yeast
   • Sugar
   • Flour
   • Salt

3. Mix on medium speed for 2-3 minutes, until the dough begins to come together.

4. Gradually add the cubed butter, one piece at a time.

5. Increase the mixer speed to high and continue mixing for about 5 minutes until the dough is well combined and strong.

6. Transfer the dough to a bowl, tucking it under itself to create a round shape.

7. Cover the bowl and let it sit at room temperature for 90 minutes.

Step 2: Roll Out the Dough

1. Flour the dough and flip it onto a floured work surface.

2. Roll out the dough into a rectangle approximately 18" (45cm) tall and 9" (22cm) wide.

3. Place a piece of parchment paper over the top half of the dough.

4. Fold the bottom half of the dough over the parchment, creating a fold.

5. Place the folded dough on a tray and refrigerate for 20 minutes.

Step 3: Prepare the Butter Sheet

1. Gather the ingredients for the butter sheet:

   • 225g (16 tbsp) softened, salted butter (not mushy, 82% butterfat)

2. Using two pieces of parchment paper, create two rectangles (8" x 12" or 20cm x 33cm) to use as guides.

3. Place the butter between the parchment and roll it out into a rectangular shape.

4. Refrigerate the butter sheet until the dough is ready.

Step 4: Incorporate the Butter

1. Remove the dough from the fridge and roll it out to 18-20" tall and 8-9" wide.

2. Position the butter sheet on the bottom short edge of the dough.

3. Fold the top half of the dough over the middle third, then fold the bottom third up over the middle third.

4. Pinch the seams together to seal in the butter.

5. Using a rolling pin, gently roll the dough into a rectangle (about 16" tall by 8" wide) and perform a book fold (folding the dough in thirds).

6. Refrigerate for another 20 minutes.

Step 5: Final Rolling and Shaping

1. Pound and gently roll the dough into a rectangle measuring about 16" x 12".

2. Cover with a towel and refrigerate for 15 minutes.

3. Continue to pound out and roll the dough into a 1/4" thick slab measuring approximately 18-20" x 14".

4. Cut the dough into 8 even triangles.

5. Roll each triangle from the wide end to the tip, forming the croissant shape.

6. Place the rolled croissants onto a parchment-lined tray.

Step 6: Proof and Bake

1. Allow the croissants to proof for about 90 minutes, until they double in size.

2. Preheat your oven to 425°F (218°C).

3. Brush the croissants with an egg wash (a beaten egg).

4. Wait 20 minutes and apply a second coat of egg wash.

5. Bake for 18-20 minutes, or until golden brown.

Conclusion

Congratulations! You've successfully made homemade croissants. Enjoy the delicious results of your hard work. For next steps, consider experimenting with different fillings or flavors for your croissants, such as chocolate or almond paste. Happy baking!