How to make croissants at home

Who can resist the warm and buttery goodness of a freshly baked croissant? These delicious pastries originated in France and have become a staple at breakfast tables and bakeries around the world. While they may seem intimidating to make at home, with a little practice and patience, you can achieve that perfect flaky texture and delicate layers. So, roll up your sleeves, put on your baking hat, and let’s learn how to make from scratch!

Before we dive into the recipe, it is important to note that making croissants is a labor of love that requires some planning ahead due to the various resting and chilling periods involved. However, the end result is definitely worth the effort.

To make croissants, you will need the following ingredients:

– 500 grams of all-purpose flour
– 10 grams of salt
– 50 grams of sugar
– 10 grams of instant yeast
– 300 milliliters of lukewarm water
– 250 grams of unsalted butter (for laminating)
– 1 egg (for egg wash)

Now, let’s get started:

1. In a large mixing bowl, combine the flour, salt, sugar, instant yeast, and lukewarm water. Stir everything together until a rough dough forms. Cover the bowl with plastic wrap and let it rest for 30 minutes.

2. After resting, transfer the dough to a lightly-floured surface and knead it for about 5 minutes until it becomes smooth and elastic. Shape it into a ball and place it back into the bowl, covering it with plastic wrap. Let it rest in the refrigerator for at least 4 hours or overnight.

3. Once the dough has rested, it is time to laminate the butter. Take the chilled butter and place it between two sheets of parchment paper. Using a rolling pin, pound the butter to flatten and shape it into a 25×25 centimeter square. Place the flattened butter in the refrigerator to chill.

4. On a lightly-floured surface, roll out the dough into an even rectangle that is slightly larger than the butter square. Place the chilled butter in the center of the dough and fold the edges over, wrapping the butter completely. Make sure to seal the edges tightly.

5. Rotate the dough so that the open end faces you, then roll it out into a rectangle again. Fold the two shorter ends towards the center, creating three layers. This is called a “letter fold.” Wrap the dough in plastic wrap and refrigerate for 30 minutes.

6. Remove the dough from the refrigerator and repeat the letter fold process two more times. This helps create those coveted flaky layers. After the final fold, wrap the dough and refrigerate overnight.

7. The next day, remove the dough from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly. Roll out the dough into a large rectangle that is about 0.5 centimeters thick.

8. Using a sharp knife or a pastry wheel, cut the dough into triangles. Starting from the base of each triangle, gently roll it up towards the tip, shaping it into a crescent. Place the croissants on a baking sheet lined with parchment paper, leaving some space between them.

9. Cover the croissants with a clean kitchen towel and let them rise at room temperature for 2-3 hours, or until they double in size. Meanwhile, preheat your oven to 220°C (425°F).

10. Once the croissants have risen, beat an egg in a small bowl and brush the tops of the croissants lightly with the egg wash. This will give them a glossy finish after baking.

11. Bake the croissants in the preheated oven for 15-17 minutes, or until they turn golden brown. Remove them from the oven and let them cool for a few minutes before serving.

Congratulations! You’ve successfully made homemade croissants that rival those from your favorite bakery. Serve them warm with a cup of coffee or tea, and enjoy the heavenly flavors and delicate textures you worked so hard to achieve. With time and practice, you’ll become an expert at creating these French delights in the comfort of your own kitchen.