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Photo of a Croissant cut open to show the crumbs
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5 from 3 votes

Classic Homemade Croissant

Making croissant is indeed hard work. But I can guarantee there is no better feeling than the one you will have while biting into a warm flaky buttery homemade croissant fresh from your own oven.
Prep Time3 d
Cook Time35 mins
Total Time3 d 35 mins
Course: Bread, Pastries
Cuisine: French
Servings: 14 croissants
Calories: 404kcal
Author: Trang

Ingredients

Poolish

  • 100 g all-purpose flour (3/4 cup)
  • 100 g warm water (1/2 cup)
  • A pinch of active dry yeast

Dough

  • 500 g all-purpose flour (3 1/2 cup + 2 tablespoon)
  • 75 g granulated sugar (1/4 cup + 2 tablespoon + 1 1/2 teaspoon)
  • 15 g kosher salt (2 1/2 teaspoon)
  • 100 g unsalted butter (about 3.5 oz)
  • 10 g active dry yeast (1 tablespoon)
  • 200 g water (about 1 cup)

For Lamination

  • 330 g unsalted butter in one block (about 11.6 oz)

Egg wash

  • 1 egg
  • 1 tablespoon of water

Instructions

Day 1 - Make the poolish

  • Mix 100 g of AP flour with a pinch of active dry yeast and 100 g of warm water in a small bowl, cover and let ferment at room temperature over night, for at least 15 hours and preferable longer.

Day 2 - Make the dough

  • Cube 100 g of unsalted butter and allow to soften at room temperature before mixing into the dough.
  • Also let the big block of butter to be used for lamination soften at room temperature.
  • Measure out all ingredients in separate bowls to ensure a smooth process.
  • Warm the water to about 100°F and add it to the stand mixer bowl.
  • Stir in 2 teaspoons of sugar and the yeast and let bloom for at least 15 minutes. Use sugar from the amount specified in the ingredient list and not in excess.
  • When the yeast mixture is puffy, add the rest of the ingredients to the bowl including the poolish, flour, remaining sugar, salt and soften butter.
  • Knead with the dough hook for 20 minutes.
  • Grease a large glass bowl with oil.
  • Turn the dough out from the mixing bowl onto a lightly floured board or counter. Flatten with your hand and stretch into a small rectangle, fold it like a letter. Repeat once more.
  • Place the dough into the oiled bowl and let rise for 1.5 hours.
  • Place the big block of butter on top of a piece of parchment paper, place another piece of parchment paper on top of the butter and flatten it with a rolling pin into a rectangle about 6.5” x 7.5”. Wrap it up in parchment paper and refrigerate until ready to use.
  • When the dough in the bowl has risen, turn it out onto a lightly floured counter and flatten by hand into a rectangle about 10” x7.5”, place on a parchment line baking sheet, wrap with plastic and place in freezer for 20 mins.
  • Meanwhile, take the piece of butter you prepared early out of the refrigerator to allow it to soften a bit.
  • Take the dough out of the freezer and roll out into a rectangle about 16” x 7.5”.
  • Place the cold but slightly soft flattened butter rectangle in to the middle and fold the dough over it. Pinch the two ends to encase the butter.
  • Dough lamination turn 1: turn the dough so the short end/open end faces you and roll out to a rectangle about 22”x9”. Fold into third like a letter. Place the folded rectangle on the baking sheet and freeze for 15-20 minutes until the dough is cold but still pliable.
  • Dough lamination turn 2: take the dough out of the freezer and place the short end facing you again with the opening to the right, roll out to a rectangle about 22”x9”, fluffing, flipping and turning the dough as you go. Fold into third like a letter. Place the folded rectangle on the baking sheet and freeze for 15-20 minutes until the dough is cold but still pliable.
  • Dough lamination turn 3: repeat everything in dough lamination turn 2.
  • End of lamination: take the dough out of the freezer and place the short end facing you again with the opening to the right, roll out to a rectangle about 24”x9”, fluffing, flipping and turning the dough as you go. This time, cut the dough in half crosswise into two 12”x9” rectangle. Place parchment paper between the two pieces. At this point, to continue working, freeze the dough for 15-20 minutes. Or if you want to continue the next day, wrap well and refrigerate overnight.

Day 3 (or day 2 continuation) - Form the croissants

  • Take the dough out of the freezer (or fridge), work with one piece at a time while the other one rest in the refrigerator. Place the dough with the short end facing you and roll out to about 18”x10”. The ends are not going to be perfectly straight. That’s okay, we will trim them off.
  • Place a ruler along the left edge of the rectangle and mark four 4” sections. You can use the tip of a knife to make 5 small cuts, make sure to place these cuts just so they all fit in the center and away from the crooked edges.
  • On the right edge of the rectangle, measure the spot that will be exactly across the first cut on the left edge then put a cut 2” below that spot, make 3 more cuts 4” apart to yield three 4” sections on this side.
  • Now use a ruler to connect the opposite cuts and use a pizza cutter to cut the dough into seven isosceles triangles which you will form into croissants.
  • Lightly roll each triangle out to just over 12” long, even out the base of the triangle if it is slightly thicker than other parts. Trim about 1/4” off the base to expose the laminated layers. Roll it up. Place the formed croissant on a parchment line baking sheet at least 2” apart.
  • Repeat all the steps above with the second piece of dough.
  • Sprinkle plastic wrap with some flour and cover the baking sheet. Let proof at room temperature for 4-5 hours.
  • Preheat oven to 325°F.
  • Beat one egg with 1 tablespoon of water to make egg wash.
  • Brush egg wash lightly all over each croissant.
  • Bake one tray at a time for 35-40 minutes.
  • Cool on a wire rack before serving.

Notes

  1. Work as quickly as you can during the dough lamination steps. At any time during these steps, if you feel that the dough is getting too warm or too elastic. Pop it back into the freezer for 5 minutes to keep it cold so the butter doesn’t melt into the dough, and to relax the gluten.
  2. Use only as much flour as needed while rolling to keep dough from sticking. This dough should be very easy to handle and should not require a lot of extra flour, except for perhaps at the very end.
  3. Save the dough scraps in a container and refrigerate or freeze for another recipe at the end of this series.

Nutrition

Serving: 107g | Calories: 404kcal