Butter Croissants

Butter Croissants

  • Preparation 1 h 30 min
  • Cooking 25 min
  • Chilling 1 h 30 min
  • Raising 2 h 15 min
  • Servings 8
  • Freezes Yes

Now that you’re familiar with the feel of our basic pastry dough, you’re ready to move on to a batch of classic croissants. This time-intensive task, which involves a lot of butter, requires consistency and precision at every stage. Thankfully, our recipe is foolproof, irresistible and includes step-by-step instructions. The end product looks (and tastes!) so much like a bakery-bought treat, no one will believe you made it yourself, from scratch.

Featured in RICARDO Magazine (WINTER 2019)
  • Vegetarian

Categories

Ingredients

  • Dough

    • 2 tsp instant yeast
    • 1/2 cup (125 ml) warm water
    • 1/3 cup (75 ml) warm milk
    • 2 2/3 cups (400 g) unbleached all-purpose flour
    • 1/4 cup (55 g) sugar
    • 1 tsp salt
    • 1 egg yolk
    • 3 tbsp unsalted butter, melted
  • Butter Layer

    • 1/2 lb (225 g) unsalted butter, chilled and cut into 12 cubes
  • Egg Wash

    • 1 egg yolk
    • 2 tbsp (30 ml) 35% cream or milk
    • 1/2 tsp sugar

Preparation

  • Dough

  • Butter Layer

  • Folding

  • Shaping

  • Egg Wash

Note from Ricardo

A great place to let your dough rise is in the oven, with the light on and a cup of very hot water placed directly on the rack. The ideal temperature for letting croissant dough rise is 81°F (27°C). Any hotter and the butter will seep out.

Personal Note