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Croissants in 2.5 hours

Making great croissants with a recipe that works
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Prep Time 2 hours
Cook Time 20 minutes
Course Breakfast, Coffee Break, Snack
Cuisine French
Servings 6 pieces

Ingredients
  

Yeast Developer

  • 8 g Instant yeast
  • 75 g Water
  • 1 tbsp Baguette flour from 200g of flour
  • 2 tbsp Sugar
  • 1 tbsp Milk powder

Dough

  • 200 g Baguette Flour
  • 1/2 egg
  • 2/3 tsp salt
  • 30 g butter

Laminating Butter

  • 120 g cultured butter or dry butter about 84% fat

Instructions
 

Make the Dough

  • Stir all the ingredients except the yeast in the dough developer together.
  • Sprinkle the yeast on top of the mixture and then proof in the warm oven.
  • Mix half the flour with the yeast mixture and the egg and stir until sticky.
  • Add the rest of the flour, butter and salt to the mixture then knead until gluten starts to form.
  • Proof for 20 minutes. (1st proof)

Butter Block

  • Use a parchment paper to share the butter into a square: 15cm x 15 cm.R
  • Leave the butter in the fridge.

Dough Prep

  • After the 1st proof , spread the dough thin (about 20 cm x 20 cm) using your hands and then cover it in cling film and freeze until cold.

First fold (always brush away flour on surface as you fold)

  • Take the dough out of the freezer and spread it to a large enough size to cover the butter block.
  • Pinch the sides together. Then roll it to 40cm long and 25 cm wide.
  • Fold the pastry as in the diagram shown.
  • Freeze for another 5 minutes.
  • Roll lengthwise to 40cm again, and repeat the fold.
  • Roll and fold one more time. This is optional.
  • Return to the freezer for another 15 minutes.

Shaping the Croissants

  • Roll the dough out to 32 cm x 22 cm
  • Trim off the edges to get 30 x 20 cm
  • Cut lengthwize into 3 rectangles of 10cm x 20 cm each. Then cut each piece diagonally to 3 right angle triangles.
  • Slit 2cm up the base of the triangle and then roll loosely up.
  • Cover and let the croissants raise until almost double before baking.
  • Egg wash: brush only the surface, not on the folds.
  • Bake at 220C for 5 minutes, then lower the temperature to 190C to bake a further 15 minutes.
  • Remove from the oven and leave the croissants on the baking tray to cool and enjoy!