Print

French Croissant

Home cook, taken with iPhone 14. Close-up slight angle of freshly prepared French Croissant on white plate. Rich inviting --ar 4:3 --style raw --s 230
Print Recipe

A classic French croissant features a flaky, buttery pastry made through meticulous layering and folding of dough and butter, resulting in a light, airy, and golden-brown delight perfect for breakfast or snacks.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1/2 cup warm milk
  • 1/2 cup warm water
  • 1/4 cup granulated sugar
  • 2 tsp active dry yeast
  • 1 1/4 tsp salt
  • 1 cup unsalted butter, cold
  • 1 egg (for egg wash)

Instructions

  1. In a bowl, dissolve yeast in warm water and milk with a pinch of sugar. Let it activate for 5-10 minutes.
  2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and knead to form a smooth dough.
  3. Cover the dough and refrigerate for 1 hour.
  4. Roll out the cold butter between parchment paper into a thin rectangle.
  5. Roll out the chilled dough into a larger rectangle and place the butter slab in the center. Fold the dough edges over the butter to encase it completely.
  6. Roll the dough out into a long rectangle, then fold into thirds (like a letter). Refrigerate 30 minutes.
  7. Repeat rolling and folding two more times, chilling 30 minutes between each fold.
  8. After the final fold, roll the dough out about 1/4 inch thick. Cut into triangles.
  9. Roll each triangle from the base to tip to form crescent shapes. Place on baking sheet.
  10. Brush croissants with beaten egg and let rise at room temperature for 1-2 hours until puffed.
  11. Preheat oven to 375°F (190°C). Bake croissants for 15-20 minutes until golden brown.
  12. Cool slightly before serving.

Notes

For an extra flaky croissant, ensure the butter and dough are kept cold during the folding process. Serve warm with jam or butter.

Find it online: https://thefoodieplanner.com/easy-french-croissant-recipe/