Croissant

Ingredients

Instructions

1. 1

   Mix the detrempe: in a bowl, combine the strong white flour, fine sea salt, caster sugar, and instant yeast, keeping the yeast and salt on opposite sides at first. Add the cold whole milk, cold water, and softened unsalted butter. Mix until a shaggy dough forms, then knead for 4-5 minutes until smooth and only moderately developed; the dough should be elastic but not warm. Shape into a 12 cm square, wrap, and chill for 15 minutes.

2. 2

   Make the butter block: place the cold but pliable unsalted butter between sheets of baking paper, sprinkle over the strong white flour, and tap and roll it into a neat 10 cm square about 6-7 mm thick. Chill just until firm but still flexible, about 10 minutes. If the butter becomes brittle, let it sit 1-2 minutes before laminating.

3. 3

   Enclose the butter: on a lightly floured surface, roll the chilled dough square into a 20 cm square. Place the butter block diagonally in the center so the dough corners can fold over it like an envelope. Seal the seams tightly so no butter is exposed; if needed, pinch closed to prevent leakage during rolling.

4. 4

   Perform the first fold: roll the packet gently into a rectangle about 18 x 30 cm, always pressing from the center outward and keeping the edges straight. Brush off excess flour and fold the dough in thirds like a letter. Rotate 90 degrees, wrap, and chill for 10 minutes to relax the gluten and re-firm the butter.

5. 5

   Perform the second fold: roll again to about 18 x 30 cm and repeat the letter fold. If the dough resists shrinking back, pause for a minute before continuing. Wrap and chill for 10 minutes.

6. 6

   Perform the third fold: roll once more to about 18 x 30 cm and repeat the letter fold. After folding, chill for 10 minutes so the layers stay distinct and the dough is easy to shape.

7. 7

   Shape the croissants: roll the laminated dough into a rectangle about 16 x 24 cm and 4-5 mm thick. Trim the edges neatly to expose the layers, then cut into 2 long triangles. Stretch each triangle gently to lengthen it, cut a 1 cm slit in the base, and roll up firmly but without crushing the layers, finishing with the tip tucked underneath. Curve the ends inward slightly to form crescents.

8. 8

   Prepare the egg wash and proof: whisk the egg with the whole milk and a pinch of fine sea salt. Brush the croissants lightly, avoiding the cut edges so the layers can expand. Leave to proof in a mildly warm place for about 20 minutes, until noticeably puffy and slightly wobbly; they will not double fully in this shortened schedule. Meanwhile, preheat the oven to 200°C static or 190°C fan.

9. 9

   Bake: give the croissants a second light coat of egg wash, then bake for 7 minutes at 200°C static or 190°C fan. Reduce the heat to 180°C static or 170°C fan and bake for 8-10 minutes more until deeply golden brown, crisp, and light for their size. If butter leaks slightly, that is acceptable; heavy leaking means the dough became too warm.

10. 10

    Rest briefly and serve: cool the croissants on a rack for at least 5 minutes before eating so the crumb sets and the crust stays crisp. Serve warm or at room temperature.

Nutrition per serving

Notes

• •A true classic croissant usually takes several hours or an overnight schedule; this 60-minute version is a streamlined small-batch method that gives good flakiness but slightly less honeycombed interior than a full traditional fermentation.
• •Keep the dough and butter at similar firmness throughout lamination. If the butter feels greasy or soft, chill; if it cracks, let it warm briefly before rolling.
• •For the cleanest layers, use minimal bench flour and always brush away excess before folding.
• •Best eaten the day they are baked. Re-crisp for 3-4 minutes in a 170°C oven.

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