Doesn’t it just make sense that some of the most enjoyable bread happens to be a somewhat difficult and time intensive one to make. But all that sacrifice pays off when you bite into a flaky, buttery croissant. They practically melt in your mouth. Not hard to guess why though with all that butter.
I feel like a little kid sometimes peeling back the layers like unwrapping a gift. And they can be eaten with anything. Have one for breakfast with some coffee, have one with dinner, as a late night snack. Anyway, you get the idea.
I have made these before following a recipe from the book, Patisserie, by Christophe Felder. His instructions and photos make everything look so flawless. And if you want a traditional croissant, or other pastry, this is the book you need.
It never would have crossed my mind to change his recipe but the desire for them but having different ingredients on hand made it necessary to change a few things to adapt to my situation.
A few things I can tell you to keep in mind when making these is to make sure it is not really warm in your house. These really do use a good amount of butter which will, of course, melt a little when being worked. Also, roll them out thin enough. I have made the mistake of leaving them a little thick and when they proof and bake they come out misshapen and not so good looking. Still taste good but funny looking.
I use some whole wheat flour in these and dry milk powder. If you don’t have dry milk powder just substitute milk for the water and eliminate water from the recipe list. I have made them both ways and both work just as well.
The steps here are the same as what is in the book I listed above, Patisserie.
Begin by mixing the dry ingredients together in a mixing bowl of a stand mixer. Include the softened butter with this. Slowly pour water in the bowl while the mixer is going. Mix on medium-low speed until the dough forms and easily pulls away from the sides of the bowl. Form the dough into a rectangular shape, wrap in plastic then place in refrigerator for about 2 hours.
About 10 minutes before taking the dough out of the refrigerator place 1 cup (2 sticks) butter in freezer. Roll the dough out in a rectangular shape about 1/4″ thick. Roll the butter into a square half the size of the dough.
Arrange the butter on bottom half of the dough. Fold top half down and lightly press to seal around the edges. Turn the dough a quarter turn then roll into another rectangle 1/4″ thick. Fold in half then in half again. Wrap in plastic and chill for another hour.
Repeat the rolling and folding process again and chill for another hour.
After this chill time take out of the refrigerator and roll out into a large square about 1/8″ thick. Cut in half to create 2 large rectangles. At this time you can freeze half if you want to save it for a later time. Cut into rectangles about 2 1/2 inches wide at the base. Make a little cut in the middle of the base so it will spread out then begin rolling them up.
Let them proof until about double in volume. Preheat oven to 370 degrees. Brush with an egg wash of egg white and 1 tablespoon water. Bake about 12-15 minutes until golden brown.
Can I use regular milk instead of dry milk powder?
Yes, if you don’t have dry milk powder, you can substitute milk for the water and eliminate water from the recipe list. Both ways work just as well.
What if the butter melts while working with the dough?
Make sure it is not really warm in your house. Since the recipe uses a good amount of butter, it may melt a little when being worked.
How can I make sure the croissants aren’t misshapen?
Roll them out thin enough. Leaving them a little thick may cause them to become misshapen and not so good looking.
Can I freeze the dough for later use?
Yes, after rolling it out into a large square, you can freeze half if you want to save it for a later time.
What should be the thickness of the dough while rolling?
The dough should be rolled out into a rectangular shape about 1/4″ thick, and for later steps, a large square about 1/8″ thick.
How long should I bake the croissants?
Bake about 12-15 minutes until golden brown at 370 degrees.
Buttery Flaky Croissants
Ingredients
- 13 ounces bread flour
- 5 ounces whole wheat
- 1.8 ounces sugar
- 0.6 ounces salt
- 0.48 ounces dry milk powder
- 3.5 ounces butter softened
- 1/4 ounces dry yeast
- 7.5 ounces cool water
Instructions
- Begin by mixing the dry ingredients together in a mixing bowl of a stand mixer. Include the softened butter with this. Slowly pour water in the bowl while the mixer is going. Mix on medium-low speed until the dough forms and easily pulls away from the sides of the bowl. Form the dough into a rectangular shape, wrap in plastic then place in refrigerator for about 2 hours.
- About 10 minutes before taking the dough out of the refrigerator place 1 cup (2 sticks) butter in freezer. Roll the dough out in a rectangular shape about 1/4″ thick. Roll the butter into a square half the size of the dough.
- Arrange the butter on bottom half of the dough. Fold top half down and lightly press to seal around the edges. Turn the dough a quarter turn then roll into another rectangle 1/4″ thick. Fold in half then in half again. Wrap in plastic and chill for another hour.
- Repeat the rolling and folding process again and chill for another hour.
- After this chill time take out of the refrigerator and roll out into a large square about 1/8″ thick. Cut in half to create 2 large rectangles. At this time you can freeze half if you want to save it for a later time. Cut into rectangles about 2 1/2 inches wide at the base. Make a little cut in the middle of the base so it will spread out then begin rolling them up.
- Let them proof until about double in volume. Preheat oven to 370 degrees. Brush with an egg wash of egg white and 1 tablespoon water. Bake about 12-15 minutes until golden brown.
