Croissants
27 layers of butter and dough. Zero compromise.
Timing: 3 days
Croissants
27 layers of butter and dough. Zero compromise.
Timing: 3 days
Key move
Keep the dough and butter in the same cool, pliable range throughout lamination; if the butter softens and leaks you lose the layers, and if it turns brittle it shatters instead of rolling into clean sheets.
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Leagues
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The Setup
- Cutting Board
- Chef's Knife
- Instant-Read ThermometerOptional
- Rolling Pin
The Mise en Place
3Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/1)
Other (0/1)
My croissants feel heavy and dense, not light and airy.
Ah, it sounds like they might be a bit under-proofed. Remember, for those beautiful layers and that airy crumb, they need to nearly double in size before they hit the oven. Give th…
Butter is pooling all over my baking sheet!
That tells me your proofing environment got a little too warm.
Chef's Notes
Chill dough thoroughly between folds for distinct, flaky layers. Cold butter is key!
Egg wash just the top and sides to prevent the bottom from browning too quickly.
Serve warm with a drizzle of honey or a dollop of crème fraîche for a decadent treat.
The Method
THE LOCK-IN
Roll dough into a square. Place butter diamond in center. FOLD corners over to seal.
Butter is fully enclosed within the dough.
THE TURNS (Lamination)
Time-sensitiveROLL out into a long rectangle. FOLD like a letter (business letter fold). Rotate 90 degrees. Repeat.
Dough is rolled into a long rectangle, folded, and rotated.
THE SHAPE
Roll to 4mm thick. CUT triangles. STRETCH gently and ROLL tight.
Dough is rolled to 4mm, cut into triangles, and rolled.
THE PROOF
Time-sensitiveLet rise until puffy and wobbly (2-3 hours).
"The Wobble." Shake the tray. The croissants should jiggle like Jell-O. If you see a pool of butter underneath, they got too hot.
BAKE
BAKE at 400°F (200°C) initially, then lower to 375°F.
Croissants are golden brown and puffed.
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