Croissant
Prep time: 1 hour
Cook time: 20 minutes
Total time: ~24 hours
Servings: 12 croissants
Country of Origin
France
Description
The ultimate French breakfast icon. This laminated yeast roll is made by layering dough with cold butter, folding it repeatedly to create dozens of flaky, shatteringly crisp layers.
Presentation & How It's Eaten
Served fresh, warm, and plain. It is the perfect accompaniment to café au lait.
Ingredients
500g bread flour
60g sugar
10g salt
10g yeast
250ml milk
250g high-fat European-style butter
Step-by-Step Directions
Dough: Mix ingredients, knead briefly, and chill for 2 hours.
Lamination: Roll the butter into a flat sheet. Fold the dough over the butter. Perform three "book folds," chilling for 30 minutes between each.
Shape: Roll thin, cut into triangles, and roll tightly.
Proof: Let rise for 2 hours.
Bake: Brush with egg wash and bake at 200°C (400°F) for 20 minutes.
Optional
Almond Cream: Fill with almond cream before rolling for an amande style croissant.
Cooking Tips
Temperature: Keep your kitchen cool. If the butter melts, the layers will fuse and you won't get those beautiful airy flakes.
Nutrition Facts
(Estimated per serving)
Calories: ~320 kcal
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
Sodium: ~300mg
Total Carbohydrates: 32g
Dietary Fiber: 1g
Sugars: 6g
Protein: 6g
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