Butter
Croissant

Make the détrempe

Mix bread flour (type 550) (500 g), instant yeast (7 g), sugar (40 g) and salt (10 g). Add milk (warm) (300 ml) and knead into a smooth dough — about 8 minutes. No butter at this stage. Shape into a rectangle and wrap in cling film.

First chill

Refrigerate the dough. The gluten needs to relax — without this, lamination will tear the layers.

First chill

60:00

Start

Prepare the butter block

Beat european butter 82% fat (cold) (250 g) through cling film into a 20×20cm rectangle. The butter should be pliable, not soft — around 15°C.

Lamination — 3 folds

Roll the détrempe into a rectangle twice as wide as the butter block. Place butter in the centre and seal like an envelope. Gently roll to 60cm length. Fold into thirds (letter fold). Wrap and refrigerate.

Chill between folds

After each fold — 30 minutes in the fridge. Repeat lamination 2 more times for a total of 3 folds.

Chill between folds

30:00

Start

Shape the croissants

Roll the dough to 4mm thick. Cut into triangles (10cm base). Make a 1cm nick in the base, gently stretch, and roll toward the tip. Place on a lined baking sheet.

Proof the croissants

Leave the croissants at room temperature. They must grow and wobble slightly when touched.

Proof the croissants

120:00

Start

Egg wash and bake

Brush with beaten egg (for egg wash) (1 szt) (gently — avoid the sides, it glues the layers). Bake at 200°C until golden and flaky.

Egg wash and bake

18:00

Start