Artisanal French Croissants: A Luxurious Breakfast Delight
Indulge in the ultimate French patisserie experience with this artisanal croissant recipe. Crafted with layers of buttery, flaky dough, these croissants offer a richness that’s worth every moment of meticulous preparation. The dough can be prepared a day in advance, allowing the flavors to meld and deepen overnight in the refrigerator. Whether baked fresh or stored in the freezer for later enjoyment, these croissants promise an unparalleled taste that rivals even the most esteemed Parisian boulangeries. Perfectly paired with freshly brewed coffee, citrusy orange juice, and an assortment of jams, these homemade croissants transform any morning into a gourmet affair.
12
Servings
270
Calories
11
Ingredients
Ingredients
Warm Milk
115 ml
Warm Water
30 ml
Egg
1
Strong White Bread Flour
325 g
Salt
1 teaspoon
Caster Sugar
2 tablespoons
Softened Butter
25 g
Easy Blend Dried Yeast
7.5 g
Softened Butter
175 g (divided into thirds)
Egg, Beaten
1 (for egg wash)
Milk
1 tablespoon (for egg wash)
Instructions
1
Preheat your oven to 200°C (400°F/Gas 6).
2
For Bread Machine Method: Combine warm milk, warm water, egg, strong white bread flour, salt, caster sugar, 25g softened butter, and yeast in your bread machine. Select the dough setting; the machine will mix, knead, and prove the dough, approximately 1.5 hours.
3
For Hand Method: In a large mixing bowl, add warm milk, warm water, egg, strong white bread flour, salt, caster sugar, 25g softened butter, and yeast. Gradually mix with a wooden spoon until a pliable dough forms. Cover and let rise in a warm spot until nearly doubled in size.
4
Butter Enrichment: On a floured surface, knead the risen dough until elastic. Chill in the refrigerator for 1 hour. Roll the dough into a 50x20cm rectangle.
5
Layering: Divide the remaining 175g butter into 3 portions. Dot one third of the butter over two-thirds of the dough, leaving a 1cm border. Fold the unbuttered part over the middle, then the top buttered part over the fold. Seal the edges with a rolling pin.
6
Turn and Roll: Rotate the dough so open edges face top and bottom. Press with a rolling pin to create air pockets. Roll to the original rectangle size. Repeat the butter layering and folding process two more times, refrigerating the dough for 30 minutes between turns.
7
Final Roll and Shape: Roll chilled dough into a 50x30cm rectangle. Cut in half lengthwise, then divide each half into 4-6 triangles. Brush each triangle with egg wash.
8
Shaping: Roll triangles from wide edge to tip, shape into crescents. Place on trays lined with silicone parchment. Brush tops with remaining egg wash.
9
Freezing Option: Place shaped croissants on a tray, freeze until solid. Transfer to freezer bags or containers.
10
Baking from Frozen: Thaw overnight in the refrigerator. Bake in a hot oven for about 20 minutes until golden and risen.
11
Final Baking: Let proof on trays for 30 minutes to 1 hour. Bake in preheated oven for 15-20 minutes until puffed and golden brown.
Nutrition Information
15g
Fat
29g
Carbs
4.6g
Protein
2.5g
Sugar
186mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What defines the Artisanal French Croissants recipe?
These croissants are characterized by their luxurious, buttery, and flaky layers, offering a professional patisserie experience at home.
How many croissants does this recipe make?
This recipe yields approximately 12 servings.
Can the dough be prepared in advance?
Yes, the dough can be prepared a day in advance and allowed to rest overnight in the refrigerator to deepen the flavor.
What is the recommended oven temperature for baking?
The oven should be preheated to 200°C (400°F or Gas Mark 6).
Can I use a bread machine for this recipe?
Yes, you can use the dough setting on a bread machine to mix, knead, and prove the dough, which takes about 1.5 hours.
What type of flour is required for these croissants?
The recipe specifies using 325g of strong white bread flour.
How much total butter is needed for the recipe?
A total of 200g of butter is used: 25g for the initial dough and 175g for the layering process.
How do I enrich the dough with butter?
After the dough rises and chills, roll it into a 50x20cm rectangle and dot one-third of the layering butter over two-thirds of the dough.
What is the 'Turn and Roll' technique?
It involves rotating the folded dough so the open edges face top and bottom, then pressing with a rolling pin to create air pockets before rolling it out again.
How many times should the butter layering process be repeated?
The butter layering and folding process should be repeated a total of three times.
How long should the dough chill between turns?
The dough should be refrigerated for 30 minutes between each turn.
What are the final dimensions for rolling the dough before shaping?
The chilled dough should be rolled into a final rectangle of 50x30cm.
How do I shape the croissants?
Cut the dough into triangles and roll them from the wide edge toward the tip, then shape them into crescents.
Is there a way to freeze the croissants for later?
Yes, you can place the shaped croissants on a tray and freeze them until solid, then transfer them to freezer bags.
How do I bake croissants from frozen?
Thaw them overnight in the refrigerator and then bake in a hot oven for approximately 20 minutes.
How long is the final proofing time before baking?
Let the shaped croissants proof on the baking trays for 30 minutes to 1 hour.
What is the egg wash composed of?
The egg wash consists of one beaten egg mixed with one tablespoon of milk.
How many calories are in one croissant?
Each croissant contains approximately 270 calories.
What is the fat content per serving?
There are 15g of fat per serving.
How much protein does one croissant provide?
One croissant contains about 4.6g of protein.
What is the carbohydrate count per serving?
Each serving contains 29g of carbohydrates.
What is the sugar content in these croissants?
The sugar content is 2.5g per serving.
How much sodium is in each croissant?
There is approximately 186mg of sodium per serving.
What type of yeast should be used?
The recipe calls for 7.5g of easy blend dried yeast.
How long should I bake fresh croissants?
Bake them in a preheated oven for 15-20 minutes until they are puffed and golden brown.
What should I serve with these croissants?
They pair perfectly with freshly brewed coffee, citrusy orange juice, and various jams.
Can I make these without a bread machine?
Yes, the hand method involves mixing in a bowl, kneading until elastic, and letting the dough rise in a warm spot.
What size border should I leave when dotting the butter?
You should leave a 1cm border around the edges of the dough when applying the butter.
How do I seal the dough after folding?
Use a rolling pin to seal the edges after folding the unbuttered and buttered parts together.
What is the total number of ingredients used?
The recipe uses 11 ingredients in total.