Croissants
Buttery, flaky French pastries perfect for breakfast or a snack.
Classic croissants feature layers of laminated dough that bake into a crisp, airy texture with rich buttery flavor.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Active Dry Yeast - 10 g
- Water - 100 ml
- Milk - 100 ml
- Flour - 500 g
- Butter - 250 g
- Salt - 10 g
- Sugar - 30 g
- Eggs - 1 pc
Direcciones
Paso 1
In a bowl, whisk 500 g flour, 30 g sugar, 10 g salt, and 10 g yeast.
Paso 2
Add 100 ml warm milk and 100 ml water; mix to form a dough and knead 5 min.
Paso 3
Shape into a ball, wrap and chill 30 min.
Paso 4
Roll into a 20×20 cm square. Place a 250 g block of cold butter in center and fold corners to enclose.
Paso 5
Roll to 60×20 cm and perform a letter fold (fold thirds). Chill 30 min.
Paso 6
Repeat roll-and-fold twice more, chilling between.
Paso 7
Roll to 0.5 cm thickness; cut into 12 triangles.
Paso 8
Roll each from base to tip into a crescent. Place on baking sheet, cover and proof 1–1½ hr.
Paso 9
Preheat oven to 200 °C, brush with beaten egg and bake 15–20 min until golden.
Notas del cocinero
Keep dough and butter well chilled to maintain layers; proof fully for maximum lift.