How to Make Perfect Croissants – Chef Tips from France!

By Natasha's Kitchen · 180 min

Ingredients

Instructions

1. Stir the flour, sugar, salt and yeast together in a stand mixer bowl. Add the water, milk and softened butter.
2. Mix with the dough hook on speed 2 for 3-4 minutes until a smooth ball forms. Cover and let rise in a warm place (75-90°F) until nearly doubled, about 1½ to 2 hours.
3. Turn the dough onto a plastic-wrapped board and press it into a 10½-inch square. Cover and chill for 1-2 hours.
4. Cut the cold butter lengthwise into ½-inch slabs and arrange them on parchment into a 5-inch square. Cover with more parchment and pound with a rolling pin into a 7½-inch square, trimming and rearranging as needed. Chill until fully cold.
5. Place the butter diagonally over the dough so its corners point to the middle of each side. Fold the dough over it, stretching slightly if needed, and pinch the edges shut to fully enclose the butter.
6. First turn: On a floured surface, press the dough with the rolling pin to elongate it, then roll it to 8 by 24 inches with straight edges. Fold into thirds, brush off excess flour, and freeze 20 minutes or refrigerate 1 hour.
7. Second turn: Roll the dough in the direction of the two open ends to 8 by 24 inches and fold into thirds again. Freeze 20 minutes or refrigerate 1 hour; it can rest overnight in the fridge.
8. Third turn: Roll to 8 by 24 inches and fold into thirds. Wrap the dough tightly on a baking sheet and refrigerate overnight or up to 2 days (or freeze).
9. Roll the chilled dough on a floured counter into a strip 8 inches wide and 44 inches long, widening it with the pin first. Lift at the midpoint to let it shrink back, then trim to 40 inches long.
10. Mark the top edge every 5 inches (7 marks) and the bottom edge starting 2½ inches from one end, then every 5 inches (8 marks), offset halfway from the top marks. Cut triangles from each top corner to the bottom marks with a pizza cutter, making 15 triangles; roll up the scraps as mini croissants.
11. Cut a ½-inch slit in the base of each triangle, stretch it to about 10 inches long, and roll tightly into a croissant. Place on two parchment-lined rimmed sheets with space between them.
12. Whisk 1 egg, 1 yolk and a pinch of salt with a fork. Brush over the croissants, refrigerate the leftover egg wash, and proof uncovered at 70-75°F for about 1-2 hours until noticeably larger but not doubled.
13. Brush the croissants again with the leftover egg wash, covering tops and sides. Bake at 425°F for 10 minutes on the top and bottom thirds of a conventional oven, rotate the pans, then bake 8-10 more minutes until deep golden brown. Cool on a wire rack to room temperature.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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