Crescent Pastry Wonders: How Croissants Won the World’s Heart
Learn how to make classic French croissants with their iconic crescent shape, buttery layers, and flaky texture. Perfect for breakfast or a special treat.
Ingredients
- 4 cups 500g all-purpose flour
- 1/4 cup 50g granulated sugar
- 2 tsp 7g salt
- 2 1/4 tsp 7g active dry yeast
- 1 cup 240ml warm milk
- 1/2 cup 120ml warm water
- 1 1/4 cups 280g unsalted butter (for laminating)
- 1 egg for egg wash
Instructions
- Prepare Dough: Mix flour, sugar, salt, and yeast. Add warm milk and water. Knead until smooth. Rest for 30 minutes.
- Prepare Butter: Flatten butter into a rectangle between parchment sheets. Chill.
- Lamination: Roll dough into a rectangle, place chilled butter on one half, fold over, and seal edges. Roll and fold three times, chilling for 30 minutes between folds.
- Shape Croissants: Roll dough into a large sheet. Cut into triangles and roll from base to tip to form crescent shapes.
- Proof: Place on baking trays. Cover and let rise for 2 hours or until doubled in size.
- Bake: Brush with egg wash. Bake at 375°F (190°C) for 20 minutes or until golden brown.
- Serve: Cool slightly before serving.
Notes
- Ensure butter and dough stay cold during lamination.
- Croissants can be frozen before baking and baked fresh as needed.
- Use high-quality butter for the best flavor and flakiness.